This chili pie was the perfect way to use up a whole bunch of leftover chili. It’s a quick, easy recipe to repurpose leftovers.
When I was growing up, my folks’ house was kind of the party house. We hosted basically every holiday with guests spilling out of the kitchen every time. My parents would cook up heaps of appetizers and snacks. My pops made some kind of stellar main event. So, when Dave and I throw our tree trimming every year, I tend to go a little bit overboard with the cooking.
For our tree trimming this year, I made vegan pigs in blankets, my six-minute queso, and a huge batch of chili. Dave made massive amounts of vegan Chex mix. I mixed up two quarts of Grapefruit-Cranberry Wine Spritzer. There were dishes on every inch of the counter and our kitchen island.
To make the chili, I drained and rinsed four cans of beans – pinto, kidney, black, and canellini – and tossed them into the crock pot. Add a can of fire-roasted tomatoes, half a bag of frozen corn, and lots of chopped carrot, onion, and potato. I totally cheated and used a boxed chili mix (this one, if you want to play along at home. Just ignore what it says about the meat, and use the beans instead). I know, it’s not that hard to make chili from scratch, but I was basically making this whole spread during baby naptime, and that box mix worked great. Everything went right into the crock pot on high, and a few hours later I had super awesome chili. Way more than necessary it turns out.
We ate chili for supper, chili for lunch the next day, and there was still chili left over. Lots of chili. About three cups, if you want to get specific. Dave and I were talking about what to do with all of it, and I asked if he’d be into a chili pie with mashed potatoes on top. Of course, he said yes!
I put everything in the oven, and then got to work on a craft project that I’ve been putting off for way too long: making plush food for Darrol’s play kitchen. This has been something on my mind for a long time, and it felt so good to get crafty again after kind of a long hiatus. They came out just how I wanted!
While I was sewing, Dave fed Darrol chili pie for supper. The kid ate 1/4 of the pie all by himself. In one sitting! I’d call that an endorsement.
The topping for this recipe is a double batch of the Perfect Mashed Potatoes recipe from my cookbook Bowls. You can get that doubled recipe below the Chili Pie recipe.
Leftover Chili Pie Recipe
Yield: 4-6 servings
- 3 cups leftover chili
- 1 batch Perfect Mashed Potatoes (recipe below – it’s already doubled for you)
- Preheat the oven to 350F.
- Pour the chili into the bottom of a pie pan, and use the back of a spoon to spread it down flat.
- Spread the mashed potatoes over the top of the chili, and bake for 30 minutes. Let the chili pie sit for 15-20 minutes before serving.
Perfect Mashed Potatoes (double recipe)
- 4 large red or white potatoes – about the size of a tennis ball – the thin skin is key, since we are not peeling these suckers
- 2 cups soy or almond milk, plus extra, as needed
- 1/4 cup olive oil
- 1 cup nutritional yeast flakes
- salt and pepper, to taste
- Cook your potato however you like. I cook mine in the microwave, but you could also dice it up and boil it or bake it.
- In a medium-sized bowl, mash up your potato a little bit, then add the soy milk and olive oil. It’s going to look way too liquidy at this point, but don’t panic! Just keep mashing. I try to mash down anything that’s larger than a pea in size, but if you like your mashed potatoes ultra smooth you can mash even more or even get in there with an immersion blender.
- Once the potatoes are the consistency you like them, fold in the nutritional yeast. Stir well to completely combine them, then add a little extra soy milk – one tablespoon at a time – if things look a little bit dry. Every potato is different, so the exact amount of soy milk is going to vary.
- Season with salt and pepper.
This recipe is part of the 25th Virtual Vegan Linky Potluck!