Vegetarian Mexican Chill Beans

This is an all time fave meal and I have mastered the Thermomix conversion!

 

Ingredients

1 large carrot roughly chopped

1 large onion, peeled and quartered

2 garlic cloves peeled

1 green & 1 red capsicum de-seeded and quartered 

30g olive oil

1 tin of tomatoes

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

2 tsp chilli flakes or 2 whole chillies

2 tins of drained/rinsed beans or 500g cooked beans e.g red kidney, butter, borlotti etc

Salt or tamari to taste

1 tsp honey/sugar

Method

Add garlic and carrot to TM bowl and chop speed 5 for 4-5 secs

Add onion and capsicums and chop on speed 4 till chopped into small pieces (approx 1/2cm), you may need spatula to assist

Add olive oil and spices and saute 100 degrees for 10mins on reverse speed 1

Add tomatoes and cook for 15 mins 90 degrees reverse speed 1

Add beans, sugar/honey and a little salt/tamari and cook 5 mins 90 degrees reverse speed 1

Check seasoning and add more salt if needed

Serve with finely chopped green salad and tacos warmed in the oven

Optional extras include grated cheese, guacamole and sour cream