Veggie Chilli with Dumplings

  • 1 tbsp olive oil
  • 1 large onion, chopped finely
  • 1 orange/yellow pepper, diced
  • 1 red pepper, diced
  • 3 celery sticks, sliced
  • 2 jalepeno chilli peppers, chopped finely
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 150g red lentils
  • 750ml vegetable stock
  • 400ml coconut milk
  • 1 head of spring greens or alternative, shredded
  • 2 x 400g kidney beans/pinto beans, drained
  • 1 x small can of sweetcorn
  • Juice of 1 lime
  • Pepper to season

For the Dumpling Topping

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


  • To make the cobbler dough. 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.  Leave in fridge until ready to use.
  • Heat the oil in a large oven proof pan/Remoska Tria and once hot, add the onion, celery, pepper and chillies.  Cook over a medium heat until they soften.
  • Stir in the garlic, bay leaves, lentils, ground pepper and ground cumin, then add the vegetable stock.
  • Bring to the boil and then lower to a simmer for 5 minutes.
  • Add the Kidney beans, sweetcorn and coconut milk and leave to simmer and reduce for roughly 20 minutes until the red lentils have softened.
  • Take the dough mixture and divide into roughly 8-10 pieces.  From into small balls and flatten slightly before placing them on top of the Veggie Chilli mix.
  • Cook in Oven at 180 degrees for 25 minutes or with Tria Oven lid for 30 minutes.

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