Chipotle Stew with Dumplings

Serves 4-6 Prep Time 30 minutes   Cook Time 60 minutes   Rated:


WOW, how good is our Twenty Under Twenty ebook?? This recipe is included. SO cheap, packed with flavoursome meals just like this one, that will feed the entire family for less. Come join us now to get the book for free, or you can purchase it of course. I do love a bit of a spicy twist where possible. This is vegetarian, but should you wish to add beef, pork or chicken mince it would work really well too!

You could serve this with rice, veggies on the side or in the stew itself to go even further.

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To make the dumplings, place cheese and jalapeno into the Thermomix bowl. Chop 5 sec/speed 8. Remove from bowl and set aside.


Without cleaning, place flour, baking powder and salt into the Thermomix bowl. Combine 10 sec/speed 10.


Add butter and mix 10 sec/speed 6 until it just comes together.


Add the cheese and iced water. Mix 10 sec/speed 6 or until a dough forms.


Tip out onto a floured silpat mat. Divide into 8 balls without overworking the dough. Rest, covered for 30 minutes.


To make the stew, preheat oven to 200°C. Heat an oven safe casserole dish to a medium-high heat, add a glug of EVOO and heat on a medium to high heat. Fry onion until starting to brown. Add garlic and chipotle chilli in adobo sauce. Cook for a few minutes, stirring to prevent it from catching.


Add remaining ingredients and stir well to combine. Bring to the boil, then reduce to a simmer, uncovered, stirring occasionally for 30 minutes. Or until vegetables are cooked. Taste and season as needed.


Place the rested dumplings on top of the stew and place uncovered in the oven. Bake for 15-20 minutes until dumplings are golden and the stew is bubbling and fragrant.


Garnish with jalapeno slices. Serve with sour cream and more grated cheese if desired.

Served with

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