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.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
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 Remarksable Value sweet peppers, 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 each)
(1.2 kg each)
M&S Remarksable Value 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 each)
(800 g each)
M&S diced butternut and sweet potato
30 g
M&S Collection smoky Cowboy British blended butter
100 g
M&S Cornish cruncher extra mature cheddar, grated
Nutrition per serving
Calories
1851kcal
Fat
88.9 g
Saturates
29.4 g
Sugars
28.6 g
Salt
1888.2 mg
