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).