Chilli & dumplings

A fun and easy recipe that the whole family will enjoy.

SERVES 6 PREP 20min COOK about 45min

• 1tbsp vegetable oil

• 1 red onion, finely chopped

• 1 red pepper, deseeded and finely chopped

• 1 red chilli, deseeded and finely chopped

• 750g (1lb 10½oz) lean beef mince

• 2tbsp tomato purée

• 1tsp smoked or normal paprika

• 2 x 400g tins chopped tomatoes

• 400g tin kidney beans, drained and rinsed

• Large handful fresh coriander, optional, roughly chopped

FOR THE CORNBREAD DUMPLINGS

• 100g (3½oz) instant dry polenta

• 100g (3½oz) plain flour

• 1tsp bicarbonate of soda

• 150g (5oz) soured cream

• 1 large egg

1 Preheat oven to 180°C (160°C fan) mark 4. In a medium-large casserole or ovenproof pan, heat the oil over a medium heat and fry the onion, pepper and chilli until they start to soften – about 5min. Turn up the heat, add mince and fry, stirring frequently, until all the mince is well browned and any liquid has evaporated.

2 Stir in the tomato purée, paprika, tomatoes, kidney beans and plenty of seasoning. Bring to the boil and check the seasoning.

3 In a medium bowl, mix the polenta, flour, bicarb and some seasoning. Quickly mix in the soured cream and egg until just combined. Drop largish tablespoons of batter on the chilli mix.

4 Cook in oven for 20min or until a cocktail stick inserted into the dumplings comes out clean. Garnish with coriander, if you like, and serve.

PER SERVING: CALS 516; FAT 20g; SAT FAT 8g; CARBS 44g