Chilli Bean and Polenta Pies
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Chilli:
  • 1 large brown onion, diced
  • 1 tablespoon extra virgin olive oil, plus a little extra for the polenta
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon chilli powder
  • 2 medium flat mushrooms, sliced
  • 2 medium carrots, diced
  • 2 medium zucchinis, diced
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 x 400g tin diced tomatoes
  • 1 cup vegetable stock
  • 1 tablespoon cornflour
  • pepper
  • Polenta:
  • 1½ cups cornmeal (polenta)
  • 1 cup vegetable stock
  • 2½ cups boiling water
  • salt, to taste
  • 80g tasty cheese, freshly grated (I used Mersey Valley ploughmans which has onion in it...yum!)
  1. Start by making the chilli:
  2. Heat a large frying pan over medium heat
  3. When hot add onion and olive oil and sautee for 4-5 minutes, until onion starts to brown
  4. Add garlic, oregano, paprika, cumin, cinnamon and chilli and sautee for a few minutes
  5. Add mushrooms and carrots and mix through to coat with spices, then add zucchinis, beans, tomatoes and stock
  6. Bring to the boil, then turn down to a simmer and cook for 8-10 minutes, until vegetables are cooked
  7. Mix cornflour with a little water and stir through chilli
  8. Turn heat off and set aside
  9. Polenta:
  10. While chilli is cooking, pour cornmeal into a high sided saucepan
  11. Add vegetable stock slowly whilst stirring with a wooden spoon to prevent lumps, then add boiling water
  12. Place over low-medium heat with a lid on and cook for 15 minutes, stirring every few minutes
  13. Turn heat off and set aside to cool slightly with the lid on for 5 minutes
  14. Heat oven to 180 degrees and lightly grease 8 pie tins with a little olive oil
  15. Divide polenta into 8 and press into the base of the pie tins - if the mix starts to cool and becomes difficult to mould, wet your fingers slightly
  16. Brush polenta cases with a little olive oil and bake for 20 minutes until they start to turn golden brown
  17. Fill the pie cases evenly with the chilli bean filling, then top with a little grated cheese
  18. Return to the oven for 10 minutes until the cheese has melted
  19. Serve with salad or steamed greens
Recipe by Healthy Home Cafe at