Veggie chilli pie Recipe

(7 ratings)
Sending your rating
  • Vegetarian








25 min


45 min

Nutrition per portion

Calories 300 kCal 15%
Fat 15g 21%
  -  Saturates 5g 25%

Veggie chilli pie is a warming and healthy dish for an easy week night meal to feed the whole family. This veggie chilli pie takes your average pie up a few notches with the crunchy tortilla and cheese topping. Filled with veggies and a little bit spicy, this mouthwatering veggie chilli pie will make even the biggest meat eaters come in for seconds. Serve this veggie chilli pie as a meat free alternative at a Mexican themed dinner, with all your favourite mexican sides, or just skip the meat and serve this as your main. Even meat eaters will love this smoky and spicy pie.


  • 2tbsp mild olive oil
  • 1 red onion, sliced
  • 3 mixed peppers, sliced
  • 1 ancho chilli, rehydrated and finely chopped
  • 1 chipotle chilli, rehydrated and finely chopped
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tbsp oregano
  • 2 garlic cloves, sliced
  • 400g carton passata
  • 1tbsp red wine vinegar
  • 1tbsp sugar
  • 300ml veg stock
  • 400g can black beans
  • ½ large bag tortilla crisps
  • 100g vegetarian cheese, grated


  • Heat the oil in a large casserole to a medium heat and cook the onion and peppers for 10 minutes, or until soft. Add the chillies, coriander, cumin, oregano and garlic and fry for 2 minutes, until aromatic and the garlic is beginning to go translucent.

  • Add the passata, red wine vinegar, sugar, stock and black beans. Cook, uncovered, for 30 minutes.

  • Cover the top with tortilla crisps and cheese and put under a medium grill for 5 minutes, or until golden and crisp. You can make this dish ahead, then before serving, cover with the tortilla crisps and cheese and reheat in the oven.

More Recipe Ideas

Explore More