Devices & Accessories
This recipe is designed for a specific device and accessory combination, without this required setup we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Vegetarian Chili
Prep. 20min
Total 50min
4 portions
Ingredients
-
olive oil1 oz
-
yellow onion quartered (approx. ½ medium onion)4 oz
-
red bell pepper cut into pieces (approx. ½ large pepper)3 oz
-
green bell pepper cut into pieces (approx. ½ large pepper)3 oz
-
carrot cut into pieces (approx. 1 medium carrot)2 oz
-
celery cut into pieces (approx. 1 stalk)2 oz
-
jalapeño pepper stem and seeds removed (approx. ½ medium jalapeño)½ oz
-
vegetable stock paste1 heaping tsp
-
11 ½ oz vegetable stockwater11 ½ oz
-
canned tomato sauce (approx. 1 can)8 oz
-
chili powder to taste1 tsp
-
dried oregano½ tsp
-
fine sea salt to taste¼ tsp
-
ground black pepper¼ tsp
-
ground cumin¼ tsp
-
ground cayenne pepper¼ tsp
-
canned kidney beans rinsed and drained (approx. 1 can)15 oz
-
canned garbanzo beans rinsed and drained (approx. 1 can)15 oz
-
canned great northern beans rinsed and drained (approx. 1 can)15 oz
-
zucchini diced (approx. ¼ in.)4 oz
Difficulty
easy
Nutrition per 1 portion
Sodium
1073.8 mg
Protein
37.2 g
Calories
2775.8 kJ /
663.4 kcal
Fat
10.4 g
Fibre
34 g
Saturated Fat
1.4 g
Carbohydrates
108.1 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Southwest Quinoa
40min
Herb Stuffing with Butternut Squash and Brussels Sprouts
1 h 10min
Black Bean Soup with Parmesan Crisps
55min
Pumpkin Chili
50min
Cornbread Pie
1 h 25min
Lemony Broccoli and Chickpea Pitas
45min
Cauliflower and Date Tagine
55min
One-Pot Barley and Vegetables
1 h 10min
Butternut Squash Coconut Curry
40min
Lentil Mushroom Stroganoff
55min
Eggplant, Spinach & Lentil Curry
25min
Smoky Black Bean Soup
35min