Autumn Chilli with Cheddar and Corn Dumplings
Getting a bit cold outside? Then get into the kitchen and make this chilli to warm you up! Sweet, smoky, and with just the right amount of heat – you can batch make this and it’ll keep you going throughout the week
Ingredients
For Chilli
- 2 tbsp oil
- 1 onion diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic minced
- 1/4 tsp cayenne
- 1/4 tsp mild chilli powder
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1 tbsp smoked sweet paprika
- 2 tsp unsweetened pure cocoa powder
- 2 cans diced tomatoes
- 3 tbsp tomato paste
- 3 cans water simply fill your tomato can to measure
- 240 grams red lentils
- 2 tbsp brown sugar
- 1 can black beans rinsed
- 1 can kidney beans rinsed
- 115 grams sweet corn
- 175 grams sweet potato cubed
- 175 grams butternut squash cubed
For Dumplings
- 125 grams self raising flour
- 1/2 tsp salt
- 60 grams cold unsalted butter cubed
- 50 grams corn roughly ground with a pestle and mortar
- 75 grams shredded cheddar
- 2-3 tsp cold water
For serving (optional)
- jalapeño sliced with seeds removed
- avocado sliced or diced
- sour cream or creme fraiche
- fresh coriander chopped
Instructions
- Heat oil over medium heat and sauté the onion with a pinch of salt for five minutes until translucent.
- Add the garlic for 1 minute, stirring continuously before adding half of the seasoning and the tomato paste. Stir for about 30 seconds before adding the tinned tomatoes, lentils, and 3 cans of water.
- Bring the mixture to a simmer for 15 minutes and make your dumpling mixture in the mean time. Set your oven to preheat to 200c/180 fan while you make the dumplings.
- Sift your flour into a bowl and add the salt and butter. Mix the ingredients with your hands and use a pinching motion to incorporate the butter. Add the corn and 2-3 tsp of cold water and continue to mix until you have a sticky dough that can hold shape. Gently add in the cheddar and divide into 6-8 balls. Refrigerate until ready to use.
- After the chilli is done simmering, add the corn and squash, and sweet potato before topping it with the dumplings. Transfer the chilli to the oven for 20-25 minutes until dumplings are slightly golden. Allow the chilli to cool for a few minutes before serving with extra toppings like sour cream or avocado.