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Ingredients
Black bean chilli
- 150 grams brown onion
- 3 cloves garlic
- 0.5-1 tsp dried chilli flakes
- 20 grams olive oil
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp Ground Coriander
- 400 gram tomatoes, tinned
- 40 grams tomato paste
- 30 grams Vegetable stock paste
- 20 grams apple cider vinegar
- 20 grams Coconut sugar
- 400 grams black bean, canned
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6
25min
Preparation 25minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 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.
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Recipe's preparation
- 1. Place onion, garlic, chilli and oil into mixer bowl. Chop 6 seconds speed 6, MC on. Scrape down sides of bowl.
2. Saute 4 minutes, steaming temp, speed 1, MC off.
3. Add paprika, coriander and cumin. Saute 1 minute, 100, speed 1, MC off.
4. Add tinned tomatoes, tomato paste, stock, vinegar and sugar. Cook 10 minutes, steaming, reverse speed 2, MC on.
5. Add rinsed black beans and cook 5 minutes, 100, reverse speed 1, MC on.
Serve with rice.
Black bean chilli
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Accessories you need
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Spatula TM5/TM6
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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.
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