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Vegetarian Chilli
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Vegetarian Chilli
A hearty bean-packed Thermomix chilli with warm whole spices, tomatoes, and plenty of depth for weeknight bowls.
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Essentials
Ingredients
- 1/2 cinnamon stick
- 1/2 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 carrot (approx. 100 g), cut in pieces
- 1 red pepper (approx. 150 g), cut in pieces
- 5 sprigs fresh coriander leaves
- 1 onion (approx. 150 g), quartered
- 2 garlic cloves
- 2 - 4 fresh bird's eye chillies, deseeded if desired
- 30 g olive oil
- 400 g tinned chopped tomatoes
- 240 g tinned chickpeas, rinsed and drained
- 240 g tinned cannellini beans, rinsed and drained
- 240 g tinned kidney beans, rinsed and drained
- 1 Tbsp tomato puree
- 2 Tbsp vegetable stock paste
- 1/2 tsp dried chilli flakes
Method
Preparation
- 1 Place cinnamon, peppercorns, coriander seeds and cumin seeds into the mixing bowl and toast 3 min/120C/speed 1, then grind 20 sec/speed 9.3min / 120°C / sp1
- 2 Add carrot, red pepper, coriander, onion, garlic and fresh chillies. Chop 5 sec/speed 5 and scrape down the sides.5s / sp5
- 3 Add olive oil and saute 5 min/120C/speed 1.5min / 120°C / sp1
- 4 Add chopped tomatoes, tomato puree, vegetable stock paste and chilli flakes. Cook 8 min/100C/speed 1.8min / 100°C / sp1
- 5 Add chickpeas, cannellini beans and kidney beans, then cook 12 min/100C/reverse/speed spoon until thick and glossy.
- 6 Taste and adjust heat if needed, then serve hot with rice, tortillas, or baked potatoes.
Notes
Tips
- Adapted from the public Cookidoo ingredient list for the Thermomix version.
- This reheats well and tastes even better the next day.