Vegan Chilli Cobbler


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves of garlic minced
  • 1 ½ cups (215 grams) diced bell pepper any colour or a mix
  • 1 fresh chilli or 1-2 jalapeño peppers diced
  • 2 Tbsp concentrated tomato paste
  • 2 teaspoons dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • ½ (500-600g) butternut squash, 1cm cubes
  • 100g puy or green lentils
  • 2 can (approx 240g drained weight each) kidney beans do not drain
  • 1 ½ tablespoons cocoa powder
  • 1 can (15 oz / 400) grams diced tomatoes do not drain
  • 3/4 cups (180ml ml) vegetable stock – can use cube and cold water
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • 1 lime sliced
  • Optional garnishes: chopped cilantro, vegan sour cream or plain vegan yogurt, diced avocado, tortilla chips

Cobbler topping – if using

  • 170g 00 flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 35g vegan butter
  • 130ml unflavoured and unsweetened non-dairy milk


  • If making cobbles – these can be made in advance as follows:
    1. Stir the flour, baking powder, and salt together in a large mixing bowl. Add the vegan butter and use your fingers to manipulate until the mixture resembles fine crumbs. Stir in the milk to form a dough.  These can then be put in cling film and left in the fridge until you need to use them.
    • When ready to use – roll the dough into a fat sausage shape and cut with a sharp knife at 1cm intervals.  Using a bit of flour to help, form each slice into a ball and flatten before placing on top of the chilli just before it is ready to go into the oven. 
  • Heat a pot over medium heat and add the oil and onion. Fry the onion until soft and translucent then add the garlic and fry until fragrant.
  • Add the bell pepper and jalapeño and fry until soft.
  • Add the tomato paste and spices and fry, stirring frequently, for a couple of minutes until the tomato paste darkens and the spices are fragrant, then add the squash and cook for a 10-15 minutes to start to brown and cook slightly.  
  • Add the lentils, beans (with the aquafaba), cocoa powder, diced tomatoes (with their juices), vegetable stock and soy sauce.
    1. Bring to a simmer then reduce the heat to medium-low and simmer for 30 minutes to allow the flavours to meld (In the Remoska, cook for 20 mins with soft pressure lid and let rest for about 10 mins without taking the lid off). Stir from time to time and add more stock or water if it begins to look dry.
    1. Or if cooking with cobbles in the Remoska as an oven, simmer with the soft pressure lid for 10 mins before adding the cobbles and cooking with the oven lid for 35-40mins until golden.
  • Taste and add salt and pepper if you think it’s necessary. Serve with a slice of lime in each bowl and your favourite chili toppings.

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