Chipotle sweet potato & black bean stew with cheddar dumplings served in a casserole dish

Chipotle sweet potato & black bean stew with cheddar dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal547
  • fat23g
  • saturates12g
  • carbs60g
  • sugars12g
  • fibre15g
  • protein18g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • vegetable oil, for frying
  • 1 large red onion, finely sliced
  • 250g bag diced butternut squash and sweet potato
  • 400g can chopped tomatoes
  • 2 x 400g cans chilli black beans or chilli kidney beans
  • 3 tbsp chipotle chilli paste
  • 125g self-raising flour
  • 60g unsalted butter, cubed
  • 70g mature cheddar, grated
  • 1 large green jalapeño, finely sliced (optional)


  1. Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.

  2. Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Melie Hall's picture
Melie Hall
13th May, 2020
Highly recommend this - such a tasty and meal. Some of the family had to add yogurt to balance the spice, but it suited me brilliantly. The dumplings set it off nicely. Seeing the comments below I made the following changes: I added a clove of garlic to the onions and 1 tsp each of smoked paprika and cumin when frying the veg. I used just over 3 level tsp of chipotle paste, and added 1/4 of an oxo cube to the stew.
2nd Jan, 2020
Absolutely fab. I doubled recipe - the squash/sweet pot but only added an extra can of black beans. Doubled the dumplings and went down a storm. Will defo do again. Still stuck to a couple of teaspoons of chipotle, and added some cumin and smoked paprika to it - had a good kick!
12th Mar, 2019
Really tasty but the recipe must be wrong, we used 3 teaspoons of chipotle paste and that was still spicy
1st Sep, 2019
I agree - was going to try it but thought it would be far too hot for us - one teaspoon chipotle if I do half recipe for two people would be fine. May depend on the make...
stutay's picture
27th Jan, 2019
Followed the recipe exactly & this dish was fantastic! It is spicy - a tounge/lips tingler, so if you don't like stuff that hot, perhaps go with 2tbsp chipotle, but it may lose a little flavour I'd guess. Incredible flavour for a veggie dish & lovely texture from the beans. Will be making this one again & again!
16th Jan, 2019
The dumplings were delicious and well worth the effort to make them - I'd omit salt next time as the cheese I use is salty. Used 2 tbsp of chipotle . Added lots of garlic, 1 tsp cumin, 1 tsp chilli flakes, only one tin of beans. At end sprinkled with lime juice and zest. The flavours were perfect. I basically merged 2 GF recipes. Also, to keep it budget friendly - just buy a butternut squash and 2 sweet potatoes, bags of ready chopped vegetables are too expensive!
31st Dec, 2018
This was delicious!! the whole family couldn't get enough of it
24th Dec, 2018
Agreed with the other commenter, great flavours, but substitute three tablespoons of paste for 3 teaspoons and you will be good to go.
fkeates's picture
23rd Dec, 2018
I don't think this should be 3 tablespoons of paste - it was far far too spicy! Very tasty otherwise and will make it again but with 3 teaspoons of paste!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
19th Jun, 2020
Very easy and very tasty - came out very spicy though, and I like spicy, Next time I would likely use 50/50 chili and plain beans....
16th Jun, 2020
This was a really yummy recipe! I put in more than 3 tablespoons of chipotle and didn't find it too spicy at all, would definitely add more next time. When I make chili with sweet potato I toss them with chili powder, paprika and cumin and roast them, I think the texture is a lot better and they're more flavorsome than when you just cook them in the sauce.
Melie Hall's picture
Melie Hall
13th May, 2020
I'd use around 3 tsp of chipotle paste, not tbsp (it's still plenty spicy)
1st Feb, 2020
Used regular sweet potato and squash and used nearly double, also added a few mushrooms that needed using. Used 2 gloves of garlic instead of onion and added a tsp smoked paprika and a bit of veg stock powder for seasoning, plus a tbsp tomato puree and a bit extra water due to the extra veg. Used about 1 tbsp chipotle paste and was on the verge of being too spicy so definitely doesn't need any more. Lovely, satisfying meal though!