Jamie Oliver might claim to be the master of one pot recipes, but this one pot chilli with Cheddar and chilli dumplings is the boss!
Ingredients
- 1 pack Meatless Farm Plant-Based Mince
- 1 onion, finely chopped
- 1 cinnamon stick
- 2 cloves garlic, finely chopped or crushed
- 1 dried chipotle chilli, soaked in hot water for 30 mins
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 2 bay leaves
- 2 tbsp tomato puree
- 400ml vegan beef stock or veg stock
- 1 tin kidney beans
- Splash of soy sauce
- 2 chunks of very dark chocolate
For the dumplings
- 200g self-raising flour
- 50g vegan butter
- 40g Cheddar, or vegan alternative
- 1 fresh green jalepeno, finely diced
- 5-10g coriander, finely chopped
- 150g unsweetened soy-milk
- Salt & Pepper
Method
- Firstly, cook off your Meatless Farm Plant-Based Mince according to pack instructions until nicely browned. Reserve until the sauce is made.
- Add a drizzle of oil to a Dutch-oven or crockpot over a medium heat. Chuck in the onion, season with a pinch of salt, cook for a couple of mins then add the cinnamon stick, garlic and spices. Cook for a couple of mins then add the chillies and tomato puree. Cook for 2 more mins.
- Add the stock and kidney beans, simmer gently then stir in the Meatless Farm Plant-Based Mince, season with soy sauce and add the chocolate. Stir gently adding back in your Meatless Farm mince and simmer for 10 mins.
- Time to make the dumplings. Mix the flour with a pinch of salt and pepper, adding the butter to the flour and making a crumb. Combine the cheese, jalepeno and chopped coriander and mix into the flour. Then add the soy milk to form a dough. Roll into a sausage shape then cut into 6 and shape gently into dumplings.
- Pop the dumplings into the pan with the chilli and put the lid on, then in the oven at 180C. for 20-25 mins.
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