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Chipotle sweet potato & black bean stew with cheddar dumplings New-recipe-icon

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

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 547
  • Carbohydrates 60
  • Saturated Fat 12
  • Sugar 12
  • Protein 18
  • Fat 23
  • Fibre 15
  • Salt 1.5

Nutrition per serving

  • Calories 547
  • Carbohydrates 60
  • Saturated Fat 12
  • Sugar 12
  • Protein 18
  • Fat 23
  • Fibre 15
  • Salt 1.5

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 beansor 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)

Method

  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.

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