Chipotle and squash chilli with jalapeno dumplings

Working with The University of Sheffield

Season: AutumnWinter

We’ve scored some brilliant squash recipes this season and here’s another winner. Published on waitrose.com and recommended by customer Sonya who says: “Absolutely gorgeous. Even my husband likes it and he’s a proper carnivore! You can make the dumplings vegan by using vegan suet and leaving out the cheese or using a cheese alternative.” Or, as suggested by Waitrose, if you’re vegan (or just short on time), serve with rice or tortilla wraps instead of dumplings.

Also, we might be biased, but the tinned Mutti tomatoes and Suma black beans we stock in our online shop are excellent. 🙂

Ingredients

2 tbsp sunflower oil

1 medium onion, finely sliced

3 cloves garlic, crushed

½ tsp ground cumin

1 tbsp smoked paprika

½ butternut squash (about 500g), peeled, deseeded and cut into roughly 2cm cubes

400g can plum tomatoes

400g can black beans, drained and rinsed

1-1½ tbsp chipotle paste (depending on how spicy you like it)

125g self-raising flour

½ tsp fine salt

60g unsalted butter, cubed and chilled

80g mature cheddar cheese, grated

1 fresh jalapeño ,deseeded and finely chopped

Soured cream, to serve (optional)

Method

Heat the oil in a flameproof casserole dish over a low-medium heat. Add the onion and a pinch of salt and cook, stirring regularly, for 7-8 mins until softened but not coloured.

Add the garlic, cumin and paprika and cook for 1 minute, then add the butternut squash and fry for 4-5 mins, stirring regularly, until starting to cook on the outside.

Tip in the tomatoes, black beans, an empty can of water and the chipotle paste. Season and bring to the boil, breaking up the tomatoes with a spoon. Cover with a lid, reduce the heat to low and simmer very gently for 20 mins, stirring every so often.

Remove lid and cook for a further 10 mins until the squash is tender and the sauce is slightly thickened.

Meanwhile, preheat the oven to 200C, gas mark 6. Put the flour in a large bowl with the salt; mix together, then rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs.

Stir in the cheese and jalapeño, then quickly mix in 4 tbsp cold water and gently bring the mixture together. Divide the mixture into 8 and roll into balls.

Put the dumplings on top of the chilli and bake in the oven for 20-25 minutes, until puffed up and golden. Serve the chilli and dumplings with a dollop of soured cream, if you like.