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    You are in: Home / Recipes / Chili Con Carne Pie Recipe
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    Chili Con Carne Pie

    Chili Con Carne Pie. Photo by Thorsten

    1/4 Photos of Chili Con Carne Pie

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    -Sylvie-'s Note:

    Adjust the heat to taste. It's from a Lesley Waters (UK TV-Chef) cookbook. Some of the meat you'd normally find in this kind of dish has been replaced with lentils to make it healthier.

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    Units: US | Metric

    For the Chili

    For the Mash Topping


    1. 1
      Fry the onion and garlic for about five minutes in a little olive oil over medium heat.
    2. 2
      Increase the heat and add the ground beef, stirring continuously until browned, about 5 minutes.
    3. 3
      Add the chilies and cumin and continue to fry for one minute.
    4. 4
      Mix in the chopped tomatoes, tapenade, stock, lentils and beans and bring to the boil, reduce heat and simmer for about 30 minutes.
    5. 5
      Stir in the chocolate and season with salt and pepper, if you feel it needs more heat you can add some chili powder or hot sauce.
    6. 6
      While the chili is simmering, cook your potatoes until tender.
    7. 7
      Mash with the milk, turmeric and cilantro. Season to taste.
    8. 8
      Place the chili into an ovenproof dish and top with the mash, without smoothing it down too much.
    9. 9
      Place under a preheated grill for 5-10 minutes until the top is golden brown and crisp.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on June 13, 2006


      This was such a hearty and great winter warmer! I really enjoyed the beans and lentils in this alongside the meat; the dark chocolate really is the finishing touch. I don't have tapenade so used a good spoonful of sediment from my homemade chilli oil - hot stuff! Loved the turmeric colour of the potatoes; I used more milk than the recipe stated. Served with lite sour cream, hot salsa and salad - yummo! Thanks for posting!

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    • on October 26, 2005


      the lovely pic sold me on making this recipe, and what a super impressive one it is too! i say this even while having substituted the beef for soy crumbles (since we don't eat beef). this is so hearty, flavorful and easily adaptable to being made vegetarian. i was otherwise faithful to the recipe, and loved how the various flavors came together so well in this, especially the addition of the chocolate which was a novel touch. the crowning glory was the crispy topping, though next time i think i will ease off a 1/4tsp turmeric since it was ever so slightly bitter to me, but DH didn't seem to notice much. great one-dish meal that i will be throwing together again.

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    • on July 15, 2005


      A wonderful and delicious pie. We loved it from the first mouthful. The description is self-explanatory. I only add some more milk to the mashed potatoes and used parsley instead of cilantro. I guess one could omit the ground beef to have a wonderful vegetarian pie. The chili provided flavors from spicy to sweet in a well-balanced form. The chocolate brought in a delicate note and colour. The mashed potato topping was an excellent completion. It came out with a crisp touch and was soft inside. Tumeric gave it a wonderful colour and taste. The recipe will be kept in my cookbook for regular use. It is far beyond 5 stars and without any doubt you will please everyone with this extraordinary chili pie.

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    Nutritional Facts for Chili Con Carne Pie

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 551.8
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 5.2 g
    Cholesterol 39.1 mg
    Sodium 69.0 mg
    Total Carbohydrate 79.0 g
    Dietary Fiber 17.3 g
    Sugars 8.2 g
    Protein 28.9 g

    The following items or measurements are not included:


    vegetable stock

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