Nothing says love from the oven quite like pie! Pie is one of my go-to comfort foods in winter and these hearty little vegetarian morsels are as healthy as can be with fiber-rich black beans, veggies, and a spiced sweet potato crust. Honestly, this is so tasty and spicy that you won’t ever miss a pastry casing, and you’ll feel much better for it too!

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





  • 1 tablespoon oil or vegan butter
  • 2 medium brown onions, diced
  • 6 cloves garlic, minced
  • 2 long red chilies, finely diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 2 cans organic diced tomatoes, drained and rinsed
  • 2 tablespoons organic tomato paste
  • 1 cup vegetable stock
  • 2 cans organic black beans
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
Sweet Potato Crust (enough for two individual pies):
  • 1 3/4 cup sweet potatoes, peeled and cubed
  • 1/2 tablespoons vegan butter
  • 1 teaspoon ground cumin
  • Olive oil


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, stirring often until vegetables have softened.
  2. Add diced tomatoes and paste, vegetable stock, black beans, and spices, and bring mixture to a boil. Lower saucepan to a simmer and allow to reduce and thicken for 10-15 minutes.
  3. Either continue on with next portion of the recipe or allow chili mixture to cool completely and freeze in 2 cup portions. Allow to thaw completely before reheating. To complete pies, continue on with sweet potato topping as follows.
To Make the Cumin Sweet Potato Crust (enough for two pies):
  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 and place them back into 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 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. Serve immediately.