Chili Pot Pie

Happy National Pie day! If you don’t already have pie on your nightly meal plan this is a great protein, veggie, and complex carbohydrate meal that you can throw together with a touch of prep work.

What You Need

  • 1/3 lb ground turkey
  • 1 can low sodium black beans
  • 1/2 head cauliflower
  • ½ c. golden beets
  • 1 green bell peppers
  • 4oz mushrooms
  • 1, 14oz can no salt added tomatoes
  • 1 tsp. Salt
  • 3 Tbsp. Chili Powder
  • 1 Tbsp. Cumin 
  • ¼ tsp red pepper flakes
  • 2 pre-made pie crust, thawed
  • Garnish as desired: greek yogurt, green onions, cilantro, cheddar cheese

 How It’s Made:

  1. Preheat oven to 400
  2. Roughly chop beets and cauliflower and spray with olive oil and place on a pan to roast for 40 minutes
  3. Put cauliflower and beets in blender and puree
  4. Brown ground turkey in a large pot
  5. Roughly chop mushrooms and peppers
  6. Sautee for 10 minutes
  7. Drain and rinse beans
  8. Add beans to ground turkey
  9. Add cauliflower and beet puree to pot
  10. Add tomatoes to pot
  11. Add all spices to pot and combine
  12. Set oven to 375
  13. Lightly roll out both dough pieces to be a little thinner than it originally comes
  14. Place a 5-inch bowl on the crust and cut out a circle 2 inches (5 cm) larger than the bowl
  15. Place the cut-out dough circle inside the jumbo muffin tin, making sure to fully press down so the dough is flush against the surface of the tin
  16. Fill the tin ¾ of the way full
  17. Place another layer of crust on top and push the edges shut
  18. Cut three holes in the top to let it vent and brush with an egg
  19. Bake for 35 minutes until the tops are golden brown

Serves 6

Nutritional Facts:
Plate icon

Calories 396
Total Fat 18g
Protein 13g

Sodium 383mg
Fiber 5g
Carbohydrates 48g

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