Ingredients
Chipotle Vegetable Chilli
- 3 cloves garlic
- 1 onion, white, halved
- 1 tbsp chipotle chilli, canned
- 1 fresh red chilli, variety dependant desired on heat level
- 20 g olive oil
- 2 tsp ground cumin
- 2 tsp Ground Coriander
- 2 tsp paprika, smoked, ground
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground pepper
- 400 g Canned crushed tomatoes
- 1 tsp white sugar
- 350 g pumpkin flesh, cubed
- 200 g cold water
- 350 g cauliflower florets
- 1 red capsicum, sliced thinly
- 1 green capsicum, sliced thinly
- 400 g canned black beans, drained and rinsed
- 100 g sour cream, to serve
- 1 avocado, cubed, serve
- 60 g cheese, grated, to serve
- baby cos lettuce, sliced thinly, to serve
- freshly squeezed lime juice, to taste, to serve
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place garlic, onion, fresh chilli and chipotle into mixing bowl and chop 3 seconds speed 7. Scrape down bowl with the spatula.
- Add oil, spices (cumin, coriander, paprika, and cinnamon), salt and pepper, and cook 3 minutes, 100 degrees, speed 2.
- Add tomatoes, water and sugar into bowl. place the varoma dish into position and place in pumpkin and cauliflower. Insert the varoma tray and add capcicum. Place the varoma lid and steam 16-18 minutes, Varoma, speed 1, until veggies are tender. Remove varoma and place aside.
- Add beans and cooked veggies to the mixing bowl and cook for 5 minutes, varoma,
"Counter-clockwise operation" speed 2. The bowl will seem very full, but it cooks down and mixes together very well. - Divide between serving bowls and top with whatever toppings you like. Serve immediately.
Tip
This is adapted from the Vegetable Chilli in the Taste of Mexico e-book on Cookidoo.
The addition of paprika and chipotle pepper (found at bigger supermarkets and specialty groceries) really punch up the flavour, and a couple of extra toppings at the end make it more like a take-out style burrito bowl - add some rice and you may never want a take away burrito bowl again!
This recipe serves 4-6 depending on appetite and added toppings/rice. Enjoy!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
sallydz: Thanks so much for your lovely comment, I so glad that you liked it!
Lovely healthy tasty dish, makes a large amount which is great for leftovers, I liked it with coriander on brown rice, and avocado on top and sour cream. Also had some with mango and yoghurt on top, just as nice! Will make again.
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