Chilli bean casserole with herby dumplings

Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 175g self-raising flour
• 75g vegetable suet
• 2 teaspoons dried mixed herbs
• cold water
• 2 cloves garlic, crushed
• 1 (400g) tin chopped tomatoes
• 1 (400g) tin kidney beans in chili sauce
• 2 (400g) tins beans, for example, Borlotti, Flagelot, Black-Eye or Cannelini
• 1 vegetable stock cube
• 2 teaspoons chili powder
• 2 teaspoons dried mixed herbs

Preparation:

1. Fry the onions and carrots in either spray oil or a small amount of vegetable oil or olive oil in a large lidded pan. 
2. Meanwhile, combine the flour, suet, and 2 teaspoons dried herbs in a bowl and add enough cold water to make a sticky dough.
3. Once the onions and carrots are slightly soft, add the crushed garlic and fry for a few more minutes.
4. Add the tin of tomatoes and kidney beans, then drain and rinse the other beans and add to the pan. 
5. Make up the stock cube with boiling water and add along with the chili powder and 2 teaspoons dried mixed herbs. 
6. Add water to taste - I put in quite a lot as I like a lot of juice.
7. Once everything is simmering nicely, split the dough into 8 pieces and put on top of the stew. 
8. Put the lid on the pan and leave to simmer for 15 minutes