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. 

Garden Vegetable Tagine

A traditional Moroccan vegetarian dish served with sweet potatoes, eggplant, and garden vegetables. Spiced with mina harissa. Gluten-free and vegan. 

Photo from MCKEL HILL

Serve this dish on top of a bed of fluffy quinoa, rice (jasmine, basmati, or wild rice), millet, or even plain on top of dark leafy greens like spinach.

Serves 6

INGREDIENTS
2 large carrots, chopped
2 large sweet potatoes, chopped
2 zucchinis, chopped
1 large eggplant, chopped
½ cup cauliflower, chopped
½ cup sweet onion, chopped
1 cup of organic vegetable stock
2 cloves of garlic finely chopped or minced
3 heaping tablespoons of red mina harissa
1 tablespoon fresh ginger root, minced
1 tablespoon of chopped parsley
1 tablespoon of chopped mint
1 teaspoon sea salt
½ teaspoon ras el hanout
½ teaspoon of turmeric
¼ teaspoon black pepper
2 tablespoons olive oil
additional fresh mint and parsley to garnish

METHOD

1. Put the olive oil in the tagine and sauté the chopped onion for about 2 mins, followed by adding in garlic.
2. Add all the remaining chopped vegetables, spices, harissa and other ingredients.
3. Cover with the lid and cook over low heat for 40 mins, stirring occasionally. The end result will be a thick, hearty vegetable dish.
4. If you're using a skillet/deep dish skillet, use the same process and cover with a lid.
5. Serve over rice, quinoa, or plain with an added protein before enjoying.
6. Garnish with fresh mint and parsley.
7. Keeps well in the fridge for leftovers, simply reheat in the oven.

Source: http://www.nutritionstripped.com/about/