Veggie chilli pie recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 45 min

Nutrition per portion

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

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