Mexican Chilli Beans

Use instead of mince in taco's, on nacho' s or over a baked Kumera (sweet potato) or baked potato.

Ingredients – Thermomix

1 onion, peeled and quartered
1 clove of garlic, peeled (or 1 teaspoon of minced garlic)
1 red chilli or 1/2 to 1 teaspoon chilli flakes
2 large carrots, roughly chopped
1 red capsicum, deseeded and roughly chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
20g olive oil
1 tin kidney beans (rinsed and drained)
1 tin chopped tomatoes (400g)
1 tablespoon tomato paste
1 teaspoon soy sauce
Salt and pepper to taste (a few grinds of each)

How to – Thermomix

  1. Add garlic, onion, chilli, carrots and capsicum to TM bowl and chop for 5 seconds on speed 7. 

  2. Scrape down sides of bowl, add oil and saute for 3 minutes at 100C on speed 1.

  3. Add cumin, coriander and paprika, and saute for a further 1 minute at 100C on speed 1.

  4. Add the beans, tomato paste, tin tomatoes, soy sauce, salt and pepper and cook for 17 minutes at 100C on reverse + speed soft.