Chipotle Sweet Potato Black Bean Stew With Cheddar Dumplings Food

CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS

Steps:

• 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.
• 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.

CHIPOTLE, SWEET POTATO AND BLACK BEAN STEW

Steps:

• Heat 1/4 cup dressing in large saucepan on medium heat. Add chicken; cook 8 to 10 min. or until done, stirring frequently. Spoon chicken into bowl.
• Heat remaining dressing in same saucepan. Add potatoes, onions and garlic; cook 5 min., stirring frequently. Add chicken broth and peppers; mix well. Bring to boil; simmer on medium-low heat 35 to 40 min. or until potatoes are tender. Remove from heat. Stir in 1/2 cup beans.
• Remove 2 cups potato mixture from pan; reserve for later use. Ladle remaining ingredients from saucepan, in batches, into blender; blend until smooth, returning each puréed batch to saucepan.
• Add chicken, reserved potato mixture and remaining beans to soup; stir gently. Cook and stir 2 to 3 min. or until heated through. Serve topped with sour cream and cilantro.