Three Bean Chilli Pie is fabulous gluten-free, vegan winter comfort food. Perfect for a quiet supper or a dinner party. You can dress this wonderful pie up, or down, to suit your mood.
Easily adaptable for lunch, dinner or supper, Three Bean Chilli Pie is complemented well by a lot of greenery! Try Broccoli, Kale and Pea Salad or Asian Slaw with Cumin Aioli.
Allergy Information – Three Bean Chilli Pie
Three Bean Chilli Pie is gluten-free and vegan as well as… celery free*, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
*For celery free, leave out the celery.
Top Tips – Three Bean Chilli Pie
You can now get ready made gluten-free, vegan pastry in most UK supermarkets and I understand it is readily available around the world.
I used two sheets of ready-rolled gluten-free, vegan puff pastry here but I would also happily make Gluten Free, Vegan Shortcrust Pastry too.
You can make the Three Bean Chilli the day before making the pie or even make batches of Three Bean Chilli for the freezer and use this.
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Recipe – Three Bean Chilli Pie
Serves makes one pie approx. 22 cm in diameter
Preparation time 10 minutes
Cooking time 90 minutes
Ingredients – Three Bean Chilli Pie
2 sheets ready made pastry or Gluten Free, Vegan Shortcrust Pastry (unsweetened)
1 tablespoon vegetable oil
1 stick celery
1 medium carrot
1 medium courgette
1 green pepper
0.25 (~225 grams) small savoy cabbage
1 can black bean
1 can haricot beans
1 can kidney beans
60 grams frozen sweetcorn
500 millilitres passata
1 tablespoon ground cumin
1 tablespoon ground coriander
0.5 teaspoons hot chilli flakes
1 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper
1.5 tablespoon cornflour (or arrowroot)
Method – Three Bean Chilli Pie
1. Clean and dice the celery, carrot, courgette and green pepper. Finely slice the savoy cabbage
2. Place a large pan on a medium heat and add the vegetable oil. Add all the diced vegetables (except cabbage) and gently fry (do not colour) for a few minutes
3. Whilst the vegetables are frying open the cans of beans and drain them
4. Add the cumin, coriander, chilli, salt and pepper to the vegetables and mix well. Add the beans and cabbage and stir. Next, add the passata and rinse the passata container with (around half the volume of the passata container) warm water and add this to the pan. Stir well and bring to a gentle simmer until the mixture thickens and reduces. This should take approximately 40 minutes
5. Mix the cornflour with a small amount of water and mix well. Add to the pan and mix well, the mixture will thicken a little. Turn the heat off and allow to cool completely
6. Preheat the oven to 190 C (fan) and lightly grease a large pie tin
7. If you are using ready-made gluten-free, vegan pastry. Unroll one of the sheets and line the pie tin with one sheet of pastry. If you are making your own pastry take half the pasty and roll out between two sheets of silicone and line the pie tin
8. Once the Three Bean Chilli is completely cool add the mixture to the pie dish and top with the second sheet (either ready-made or home-made) of gluten-free, vegan pastry. Seal the edges by crimping between your thumb and finger (or use a fork to seal) and cut some holes in the top of the pie to allow steam to escape. Brush with plant milk
9. Place in the oven for 45-50 minutes until the pie is heated thoroughly and the pastry is golden brown and cooked through. Remove from the oven and allow to cool for at least 10-15 minute before slicing
10. Serve with a green salad or for a more substantial meal mashed potatoes and steamed broccoli.
This sounds delicious!
I really want to try it but doesn’t the bottom.go soggy if you don’t blind bake first?
I’ve found that you don’t need to bake the case blind and the bottom doesn’t go so soggy for this recipe.
If it’s something you are worried about it you could bake the case blind first with no ill effect.