Fox 2 Cooking School: Mutzie's Kitchen makes their new three-bean chili pie

Chili Filling: • 2 tbsp olive oil • 1 medium onion, chopped • 1 bell pepper, chopped • 3 cloves garlic, minced • 1 can (15 oz) kidney beans, drained • 1 can (15 oz) black beans, drained • 1 can (15 oz) chickpeas, drained • 1 cup corn (optional) • 1 can (28 oz) crushed tomatoes • 2 tbsp tomato paste • 1-1.5 cups vegetable broth • 2 tbsp chili powder • 1 tsp cumin • 1 tsp smoked paprika • ½ tsp oregano • Salt & pepper to taste Mashed Potato Topping: • 2-2.5 lbs potatoes, peeled & chopped • 6 tbsp vegan butter • ½ cup plant-based milk • Salt, pepper, garlic powder to taste Step 1: Make the mashed potatoes. Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash with vegan butter and plant-based milk. Season to taste and set aside. Step 2: Prepare the Chili Filling Heat olive oil in a large pan over medium heat. Sauté onion and bell pepper for 4-5 minutes. Add garlic and cook for 1 minute. Stir in tomato paste, spices, salt, and pepper. Add beans, chickpeas, corn, crushed tomatoes, and broth. Simmer for 15-20 minutes until thickened. Step 3. Assemble the Pie Preheat oven to 375°F (190°C). Spread chili mixture into a baking dish. Top evenly with mashed potatoes. Use a fork to create texture on top. Step 4. Bake Bake for 20-25 minutes until hot and bubbly. Broil for 2-3 minutes for a golden finish (optional). Source: https://www.fox2detroit.com/video/fmc-kxmxmqvgdupqkqai