Black Bean & Bacon Chili Pot Pie


6 bacon strips, chopped
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 mL) chili powder
1 tsp (5 mL) each ground cumin and dried oregano leaves
1 lb (500 g) smoked sausages (about 4), chopped
2 cans (540 mL each) black beans, drained and rinsed
1 can (796 mL) diced tomatoes
1 cup (250 mL) beef broth
1 pkg (320 g) frozen pie shells
1 egg, beaten


  1. Heat a large saucepan over medium-high heat. Cook bacon for 5 minutes until fat is rendered. Remove all but 2 tbsp (30 mL) of fat from pan. Add onion, celery and carrots. Cook, stirring, for about 5 minutes until softened. Add garlic, jalapeño, chili powder, cumin and oregano. Cook, stirring, for 1 minute until fragrant and well-coated. 
  2. Add sausages, beans, tomatoes and broth. Bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened. Let cool. 
  3. Make sure pastry can fit top of 10- or 12-cup (2.5 or 3 L) casserole dish. 
  4. Preheat oven to 375°F (190°C). 
  5. Pour cooled chili into casserole dish and top with pastry. Cut small vent holes in top of pastry and brush with beaten egg. 
  6. Bake on centre rack for about 45 minutes until pastry is golden and chili is bubbling.
Serves 6