Mexican Chilli Beans

This recipe is super easy and cheap to make and great for a vegetarian option.  Make ahead of time and freeze for those nights when you don't want to cook and lets face it we all have those nights.  

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 chili or 1/2 to 1 teaspoon chili 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.