Ingredients
Mexican Bean Chowder
- 20 grams olive oil
- 1/4 onion
- 4 cloves garlic
- 2 teaspoons sweet paprika
- 1 teaspoon chilli powder
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 medium tomatoes, Chopped
- 900 grams water
- 2 tablespoons Vegetable stock paste
- 50 grams red capsicum, Diced
- 150 grams green capsicum, Diced
- 1 centimetre celery sticks, Chopped
- 1 --- tin red kidney beans, Can use dried but do need to be pre-cooked
- 150 grams zucchini, Diced
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I'm cooking this todayRecipe's preparation
Put cumin & coriander seeds in TM bowl. Grind 20 seconds/speed 9
Add garlic & onion. Chop 3 seconds/speed 7
Scrape down
Add olive oil, chilli powder & paprika - sauté 5 - mins/varoma temperature/Speed 1
Add water, stock paste, tomatoes, capsicum & celery. Cook 10 mins/varoma temperature/Reverse/Speed Soft
Add zucchini & kidney beans – cook 15 mins/varoma temperature/Reverse/Speed Soft
Add Salt & Pepper to taste
Mexican Bean Chowder
Thermomix Model
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Recipe is created forTM 31
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
This was a hit with all my family. I to used tinned tomatoes.
Love this soup, as does my husband! I used a whole red onion, half a red capsicum, a whole green capsicum, 2 celery sticks and a small zucchini. I also used an 800g tin tomatoes in place of the fresh tomatoes and reduced the water to 600g.
Good flavours but a bit too much chilli for me. I would halve the chilli next time. Really good diet food.
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