Black Bean And Quinoa Chili

Name: Thermomix recipe: Black Bean And Quinoa Chili
Prep time: 2 h
Cook time: 60 min
Ingredients: 150 Grams black beans dried; Water for soaking and cooking; 2 red onion halved; 4 cloves garlic; 25 Grams Extra Virgin Olive Oil (EVOO); 1 Teaspoon cumin seeds; 1 Teaspoon coriander seeds; 600 - 700 Grams diced vegetables (I used pumpkin, red capsicum, celery); 800 Grams diced tomatoes tinned; 80 Grams mixed quinoa; 50 Grams tomato paste; 40 Grams coconut sugar; pink salt flakes to taste; 2 Chiptole chillies in Adobo sauce (tinned); 1 Tablespoon sauce from Chiptole Chilies in Adobo Sauce; 1 fresh corn cut from cob; Feta cheese, diced avocado and fresh coriander leaves to garnish

Make on Fresco

Serves 4 Prep Time 2 hours Cook Time 60 minutes Rated: Print

Vegetarian Chilli with a kick. With Quinoa, black beans and delicious heat from chipotle chillies.

I have a chapter in my new book dedicated to Quinoa…this recipe is not in that chapter. Why? Because I only just thought of it. Bummer really cos it’s really delicious and would have been perfect. Lucky you….You don’t have to wait until December or some time around then to get your hands on it. December seems so far away, and yet it will be here in a heartbeat. In the meantime, make sure you stay on top of all the fun stuff I am trying to do for Thermo mixers in a generic sense. My recipes will easily cross boundaries of machine brand. SO…no matter what your machine of choice, please give these recipes a go. Hell, if you have a great food processor, a cooktop, an oven and a knife, you can make these recipes.

Thanks for all your support, purchases and general fun feedback. Hope you enjoy this one as much as we do!

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

150 Grams black beans dried
Water for soaking and cooking
2 red onion halved
4 cloves garlic
25 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Teaspoon cumin seeds
1 Teaspoon coriander seeds
600 - 700 Grams diced vegetables (I used pumpkin, red capsicum, celery)
800 Grams diced tomatoes tinned
80 Grams mixed quinoa
50 Grams tomato paste
40 Grams coconut sugar
pink salt flakes to taste BUY
2 Chiptole chillies in Adobo sauce (tinned)
1 Tablespoon sauce from Chiptole Chilies in Adobo Sauce
1 fresh corn cut from cob
Feta cheese, diced avocado and fresh coriander leaves to garnish

Do

1: Soak black beans in enough boiling water to cover, for a couple of hours. Drain and rinse.
2: Place into simmering basket and insert into Thermomix bowl. Fill bowl with enough water to just cover the beans.
3: Cook 20 min/100ºC/speed 3. Remove beans from bowl and drain bowl.
4: Place onions, garlic, EVOO, coriander and cumin seeds into Thermomix bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
5: Add remaining ingredients except corn, cooked black beans and garnishes.
6: Cook 20 min/100ºC/Reverse/speed 2. Add beans and cook 10 min/100ºC/Reverse/speed 2.
7: Add corn and stir through by hand, just to heat through.
8

Serve with steamed rice, lime wedges and garnished with feta, avocado and coriander leaves.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!