Black Bean and Quinoa Chili
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 3hrs 0mins
-
- Serves
- 4
-
- Calories
- 389
Vegetarian Chilli with a kick. With Quinoa, black beans and delicious heat from chipotle chillies
Inspired by: https://tenina.com/recipes/black-bean-quinoa-chilirecipe updated Jan 12, 2022
Ingredients
-
- Red onion
- 2
-
- Feta cheese
- as needed
-
- Avocado
- as needed
-
- Cilantro
- as needed
-
- Lime
- as needed
-
- Water
- as needed
-
- Garlic clove
- 4
-
- Extra virgin olive oil
- 25 g
-
- Coriander seeds
- 1 teaspoon
-
- Cumin seeds
- 1 teaspoon
-
- Mixed vegetables
- 700 g
-
- Canned diced tomatoes
- 800 g
-
- Quinoa
- 80 g
-
- Tomato paste
- 50 g
-
- Coconut sugar
- 40 g
-
- Pink himalayan salt flakes
- as needed
-
- Chipotle chili
- 2
-
- Adobo sauce
- 1 tablespoon
-
- Ear of corn
- 1
-
- Dried black beans
- 150 g
-
- Steamed rice
- as needed
Tools
-
Spatula
-
TM5
-
Simmering basket
-
Tm5 bowl
-
Medium bowl
Step preview
- Add dried black beans and water to a clean medium bowl
- Soak - approx 2 hr
- Drain and rinse
- Transfer beans to the simmering basket and insert the basket in the TM5 bowl
- Fill TM5 bowl with enough water to just cover the beans
- Cook for 20 min, 100°C, speed 3
- Remove beans from TM5 bowl and discard water
- Place onions, garlic, EVOO, coriander and cumin seeds into Thermomix bowl
- Chop for 4 sec, speed 4
- Sauté for 5 min, Varoma, speed 1
- Add remaining ingredients except corn, cooked black beans and garnishes
- Cook for 20 min, 100°C, reverse speed 2
- Add beans to the TM5 bowl
- Cook - approx 10 min, 100°C, reverse speed 2
- Add corn and stir through by hand, just to heat through
- Serve with steamed rice, lime wedges and garnished with feta, avocado and coriander leaves