Chipotle Sweet Potato and Black Bean Stew with Cheddar Dumplings

• vegetable oil↗

  for frying

• large red onion↗1

  thinly sliced

• cubed pumpkin (butternut) and sweet potato250g bag g
• tomatoes↗400g can chopped g

  canned, chopped

• black beans in chili↗2 x 400g cans g

  or kidney beans in chili

• chipotle paste↗3 tbsp tbsp
• self‑raising flour↗125g g
• unsalted butter↗60g g

  cut into cubes

• mature cheddar↗70g g

  grated

• large green jalapeño↗1

  thinly sliced (optional)

Step-by-step instructions

1. 1

   Heat a small amount of vegetable oil in a large heat‑proof pot over medium heat. Add the onion and a pinch of salt and cook for 7 minutes until softened. Add the pumpkin and sweet‑potato cubes and sauté for a few minutes, then add the tomatoes, beans and 250 ml water. Stir in the chipotle paste and season to taste. Cover and gently simmer over low‑medium heat for 25 minutes, or until the sauce reduces and the sweet potato is tender.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub with fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheddar, then quickly incorporate 4 tablespoons cold water. Shape the mixture into eight balls. Place the dumplings on top of the stew and bake, uncovered, for 15‑20 minutes until they rise and turn light‑golden. Serve the stew, sprinkled with thinly sliced jalapeño if desired.