For the mixed bean chilli

• 2 tbsp Olive oil
• 200g Red onion 3cm cubed
• 400g Red pepper 3cm cubed or a mix of colours
• 4 clove Garlic cloves Minced
• 2 tbsp Tomato puree
• 2 tsp Cumin (ground)
• 2 tsp Smoked paprika
• 1 tsp Oregano (dried)
• 2 tbsp Nutritional yeast
• 1 small tin sweetcorn
• 1 can Black beans (can) Undrained
• 1 can Kidney beans (can) Undrained
• 200g Plain tempeh Cut into small cubes– see note for more
• Pinch salt
• Pinch pepper

For the sweet potatoes

• 600g Sweet potatoes 3cm cubed
• 10ml Extra virgin olive oil

For the spicy breadcrumbs

• 25g Large oats
• 25g flaked almonds
• ½ tbsp Extra Olive oil
• 1 tsp Smoked paprika

Method

• Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.
• Heat the olive oil in a large oven-proof pan. Add the onions with a sprinkle of salt and pepper. Cook for 3-5 minutes, until softened.
• Add the peppers. Cook for 5 minutes, until softened.
• Add the garlic, tomato puree, cumin, paprika, oregano and nutritional yeast. Cook for 1 minute, until darkened and sticky.
• Add the beans and their liquid, and the tempeh. Bring to a simmer and cook for 3-4 minutes, until the tempeh has turned darker in colour and the liquid has slightly reduced.
• Meanwhile, put the sweet potatoes into a pan with cold water and a generous pinch of salt. Bring to a boil and cool for 8 minutes, until tender.
• Drain well. Return to the pan. Add the oil. Mash, using either a fork or potato masher. Adjust seasoning to taste.
• Spread the mashed potatoes onto the base.
• Combine the almonds, oats, oil and paprika. Sprinkle over the pie.
• Bake for 12-15 minutes, until golden brown and bubbly (45 mins in Remoska). Allow to cool for 5 minutes before serving.