Ingredients
Red bean chilli
- 1 large onion, Peeled and halved
- 2 Red Capsium, De seeded and roughly chopped
- 2 cloves garlic, Peeled
- 1 red chilli, deseeded & roughly chopped, I like the longer mild ones
- 2 heaped tablespoons taco seasoning, Homemade or store bought
- 1 can chopped tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon Soft brown sugar
- 1 can red kidney beans, Drained and rinsed
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put garlic, onion, capsicum and chilli into
"Closed lid" , and chop at sp.5, 5 seconds.Scrape down
"Closed lid" .Add taco seasoning and 1 tblspn oil of choice.
Cook on Varoma, sp.1,
"Counter-clockwise operation" for 5 minutes.Add remaining ingredients, except drained beans.
If you think your mixture is too thick, add a splash of water. It all depends on what brand of tomatoes you use..
Cook on Varoma (with simmering basket on top, to reduce splashing), for around 15 mins,
"Counter-clockwise operation" . If it's splattering too much, reduce temp to 100.Add drained beans and cook further 5 mins,
"Counter-clockwise operation" , 100.Sprinkle with fresh coriander, if you have any.
Method
Tip
Feel free to add 1 tablespoon of vegetable stock, before adding the liquid ingredients.
Serve with steamed rice and garnish with chopped coriander.
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Thermomix Model
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Recipe is created forTM 31
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Comments
My favourite mexican beans, these are to die for! thanks for the recipe
All the family love this...a firm favourite!
Yum. will make again.
Delicious. Assumed capsicum was to be added in first step
Made this today. Yum! I love a good chilli and this didn't disappoint.