Black Bean and Quinoa Chili
Serves
4
Total Time
3hrs
Calories
389
Vegetarian Chilli with a kick. With Quinoa, black beans and delicious heat from chipotle chillies
- Red onion2halved
- Feta cheeseas neededdiced
- Avocadoas neededdiced
- Cilantroas neededdiced
- Limeas neededcut into wedges
- Wateras needed
- Garlic clove4
- Extra virgin olive oil25 g
- Coriander seeds1 teaspoon
- Cumin seeds1 teaspoon
- Mixed vegetables700 g
- Canned diced tomatoes800 g
- Quinoa80 g
- Tomato paste50 g
- Coconut sugar40 g
- Pink himalayan salt flakesas needed
- Chipotle chili2
- Adobo sauce1 tablespoon
- Ear of corn1
- Dried black beans150 g
- Steamed riceas needed
Ingredients
- 1. Add dried black beans and water to a clean medium bowl
- 2. Soak - approx 2 hr
- 3. Drain and rinse
- 4. Transfer beans to the simmering basket and insert the basket in the TM5 bowl
- 5. Fill TM5 bowl with enough water to just cover the beans
- 6. Cook for 20 min, 100°C, speed 3
- 7. Remove beans from TM5 bowl and discard water
- 8. Place onions, garlic, EVOO, coriander and cumin seeds into Thermomix bowl
- 9. Chop for 4 sec, speed 4
- 10. Sauté for 5 min, Varoma, speed 1
- 11. Add remaining ingredients except corn, cooked black beans and garnishes
- 12. Cook for 20 min, 100°C, reverse speed 2
- 13. Add beans to the TM5 bowl
- 14. Cook - approx 10 min, 100°C, reverse speed 2
- 15. Add corn and stir through by hand, just to heat through
- 16. Serve with steamed rice, lime wedges and garnished with feta, avocado and coriander leaves
Method
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