Thermomix recipes healthy eating natural ingredients…

Need

1 Tablespoon Extra Virgin Olive Oil (EVOO)

1 large brown onion, finely chopped

3 cloves garlic

1 green capsicum/pepper, diced

3-4 Teaspoon Mexican spice blend (Herbies have a great one)

1 Teaspoon ground cumin

375 Milliliter liquid veggie stock

2 x 400 Gram diced tomatoes

400 Gram tinned pinto beans

400 gram Tin black beans

400 Gram tinned borlotti beans

400 Gram tinned kidney beans

3 Tablespoon tomato paste

Generous Handful coriander leaves, finely chopped

110 Gram self raising flour

125 Gram yellow polenta

90 Gram butter cubed

1 large egg, beaten lightly

40 Gram cheddar, cubed

60 Gram corn kernels, cut from the cob or equivalent frozen

2 Tablespoon milk or more if needed

Do

Heat oil in a large saucepan and fry onion, garlic and capsicum until onions softens. Add Mexican spice and cumin and cook, stirring until fragrant.
Add undrained tomatoes, stock, beans and tomato paste and bring to the boil.
Reduce heat and simmer, uncovered for about 15-20 minutes until the sauce has thickened slightly.
Stir in the coriander and season to taste.
Meanwhile, preheat the oven to 200°C.
To make the dumplings; Place polenta flour and butter in the Thermomix bowl and mix 5 sec/speed 6 until breadcrumbs. Add rest of ingredients and mix on 5 sec/Reverse/speed 4.
Spoon the bean mixture into a 2 litre pie dish and drop level tablespoons of corn mixture on top of the chilli. Bake uncovered, for about 20 minutes or until the cornbread dumplings are golden brown.