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Chipotle sweet potato & black bean stew with cheddar dumplings

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

Chipotle sweet potato & black bean stew with cheddar dumplings

Name: Chipotle sweet potato & black bean stew with cheddar dumplings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 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)

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.8 out of 5.194 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal547
fat23g
saturates12g
carbs60g
sugars12g
fibre15g
protein18g
salt1.5g

Method

step 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.
step 2

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.
step 3

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. Heat the oven to 200C/180C fan/gas 6.
step 4

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.
step 5

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.

Recipe from Good Food magazine, December 2018

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A star rating of 4.8 out of 5.194 ratings

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