Black Bean Chili Pot Pie with Cumin Sweet Potato Crust
[Vegan, Gluten-Free]

To Make the Black Bean Pot Pies:

1. Heat oil or butter in a large saucepan over medium-high heat and sauté onions until soft and translucent. Add garlic and chili, carrots, and celery and cook, often stirring until vegetables have softened.
2. Add diced tomatoes and paste, vegetable stock, black beans, and spices, and bring the mixture to a boil. Lower saucepan to a simmer and allow to reduce and thicken for 10-15 minutes.
3. Either continue with the next portion of the recipe or allow the chili mixture to cool completely and freeze in 2 cup portions. Thaw completely before reheating. To complete pies, continue with sweet potato topping as follows.

To Make the Cumin Sweet Potato Crust:

1. Preheat oven to 392°F. Place sweet potato in a medium saucepan and cover with water. Bring to a boil and cook for eight minutes, or until tender. Drain the sweet potatoes, place them back into the saucepan, add butter and cumin, and mash well until fluffy.
2. Place one cup of chili mixture in two individual ramekins and top with half of the mashed sweet potato. Using a fork, scratch topping in a spiral shape and then drizzle a little olive oil on top. Bake for 20-25 minutes, and then place until a grill for a few minutes to create a crusty top.
3. Serve immediately.