Vegetarian chilli with cornbread dumplings

Name: Vegetarian chilli with cornbread dumplings | Asda Good Living
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp Rapeseed Oil; 1 large Onion, chopped; 2 medium Sweet Potatoes, peeled and cut into 2cm cubes; 200g pack Asda Extra Special Baby Peppers, deseeded and sliced; 2 Garlic cloves, crushed; 2 tsp Hot Chilli Powder; 1 tsp ground Cumin; 1 tbsp Smoked Paprika; 1 Reduced Salt Vegetable Stock cube; 1 tbsp Reduced Salt Soy Sauce; 2 x 400g tins Chopped Tomatoes; 400g tin Asda Mexican Style Bean Mix in Water, drained and rinsed; 235g Wholemeal Flour; 150g Fine Cornmeal; 1½ tsp Baking Powder; 225ml Asda Fresh Reduced Fat Soured Cream; 2 medium Eggs, beaten; 15g Just Essentials by Asda Hard Cheese, finely grated; 1 tbsp Coriander leaves, chopped, to serve

This dish makes the most of your store-cupboard without sacrificing those warming flavours.

By Asda Good Living,11th September 2023

Cook: 1 Hour 15 Mins

Serves: 6

Price: £1.06 per serving

Nutritional Information

Each 446g serving contains

Energy
9656kj
517kcal

26%

Fat
12.9g

Low
18%

Saturates
5.8g

Low
29%

Sugars
17.8g

Low
20%

Salt
1.29g

Low
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2165kj/517kcal

Ingredients

1 tbsp Rapeseed Oil

1 large Onion, chopped

2 medium Sweet Potatoes, peeled and cut into 2cm cubes

200g pack Asda Extra Special Baby Peppers, deseeded and sliced

2 Garlic cloves, crushed

2 tsp Hot Chilli Powder

1 tsp ground Cumin

1 tbsp Smoked Paprika

1 Reduced Salt Vegetable Stock cube

1 tbsp Reduced Salt Soy Sauce

2 x 400g tins Chopped Tomatoes

400g tin Asda Mexican Style Bean Mix in Water, drained and rinsed

235g Wholemeal Flour

150g Fine Cornmeal

1½ tsp Baking Powder

225ml Asda Fresh Reduced Fat Soured Cream

2 medium Eggs, beaten

15g Just Essentials by Asda Hard Cheese, finely grated

1 tbsp Coriander leaves, chopped, to serve

Method

reheat the oven to 180°C/160°C fan/gas 4. Heat ½ tbsp oil in a shallow ovenproof casserole dish over a low heat on the hob and fry the onion for 5 mins until soft and translucent. Stir in the remaining oil and cook the sweet potatoes and baby peppers for 5 mins until tender. Add the crushed garlic and cook for 1 min, stirring continuously. Mix in the spices, stock cube, soy sauce, chopped tomatoes, beans and 100ml boiling water. Season, cover with a lid and transfer to the oven for 30 mins.

Meanwhile, tip the flour, cornmeal and baking powder into a medium bowl. Stir in the soured cream and eggs to make a dough. With floured hands, roll into 12 evenly-shaped balls.

Remove the casserole dish from the oven and stir to mix. Flatten the dumplings slightly and arrange on top of the chilli. Scatter the cheese over the dumplings and cook, uncovered, for 25–30 mins until bubbling and the dumplings are lightly browned. Scatter with chopped coriander to serve.