- 1 sweet potato cubed
- 3 cloves garlic
- 1 brown onion
- 1 capsicum green
- 1 capsicum red
- 20 grams olive oil
- 1 heaped tablespoon cayenne powder
- 1 heaped tablespoon cumin ground
- 1 heaped tablespoon coriander
- 1 level teaspoon cinnamon
- 1 chilli red
- 1 chilli green
- 2 cans red kidney beans (400g)
- 2 cans Tinned Tomatoes (400g)
- Salt and Black Pepper
- parsley, fresh
Preheat oven to 200c. Line a baking tin with baking paper, oil with olive oil. Sprinkle the cubed sweet potato with some cumin, cayenne, cinnamon, coriander and place in oven for 20 minutes.
Place red and green chilli in TM Bowl and chop 2 secs / speed 7, set aside.
Meanwhile, Cut onion in half, quarter red and green capsicum and take seeds out, peel garlic and place all in TM Bowl on 3 secs / speed 7, repeat for a finer chop if necessary
Scrape down sides of bowl, add oil and saute for 5 mins/ Varoma/ /speed 1
Add Cayenne, Cumin, Coriander, Cinnamon, salt/pepper and reserved chilli to bowl and cook for a further 6 mins / Varoma / / speed 1.
Scrape sides and base of bowl with the spatula.
Add the drained kidney beans, tomatoes, continue to cook for 10mins / Varoma / / speed 1. Keep an eye on the thickness and add some water if it gets too thick.
Add the roasted sweet potato and stir with the spatula.
Serve with Sour Cream and Guacamole from the EDC.
Sprinkle with fresh parsley.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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