This chilli pie is a great way to improve your batch-cooking skills and put your slow cooker to good use. Make the chicken and bean chilli in a big batch, ready to be used in plenty of different ways in the following days, from loaded fries to nachos to simply serving it with rice. This time though, we urge you to use it to make this gooey, cheesy chilli pie with sweet potatoes. Portion up your chilli leftovers and store in the fridge or freezer.
Marks & Spencer
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3HR
Total time
Ingredients
Servings
4
For the chilli
200 g
M&S black turtle beans
2
red onion
1 pack
(400 g)
(400 g)
M&S sweet pepper, roughly chopped
1 tin
(326 g)
(326 g)
M&S tinned sweetcorn, drained, rinsed
1 jar
(500 g)
(500 g)
M&S family chilli sauce
1 tbsp
M&S hot chipotle chilli paste
2 packs
(1.2 kg)
(1.2 kg)
M&S Oakham Gold chicken leg portions, skins removed
2 pieces
M&S frozen chicken bone broth
1 tbsp
M&S smokehouse BBQ seasoning
For the sweet potato topping
2 packs
(800 g)
(800 g)
M&S diced butternut and sweet potato
30 g
M&S Collection smoked paprika and chilli butter
100 g
M&S Cornish cruncher cheddar, grated
Nutrition per serving
Calories
1859kcal
Fat
89.8 g
Saturates
29.5 g
Sugars
28.6 g
Salt
1894.9 mg
