Hearty Chili with Kidney Beans and Corn
Soup
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Cook Time
50 min
Servings
6
Difficulty
Easy
Prep Time
20 Min
Description
This hearty chili with kidney beans and corn, prepared in the Thermomix®, is a protein-rich main course with ground beef, bell peppers, and the eponymous legumes. Preparation takes about 50 minutes, with an active working time of 20 minutes. The recipe yields 6 servings and is ideal for hearty meals, parties, or meal prepping. Its spiciness and Mexican touch make it a special taste experience.
Ingredients (16 ingredients)
-
2 Stück Onions
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3 Zehen Garlic
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1 Stück Red bell pepper
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500 g Kidney beans (drained weight)
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280 g Corn (drained weight)
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1 EL Rapeseed oil
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800 g Ground beef
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2 EL Tomato paste
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500 ml Beef broth
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800 g Chopped tomatoes (canned)
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1 TL Cumin
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2 EL Sweet paprika powder
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1 TL Chili
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1 TL Cinnamon
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nach Geschmack Salt
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nach Geschmack Pepper
Preparation (4 steps)
Prepare onions, garlic and bell pepper
Peel and halve 2 onions and place them in the mixing bowl. Chop for 3 sec/speed 5. Add 3 cloves of garlic and chop for 3 sec/speed 7. Dice 1 red bell pepper and set aside. Drain kidney beans and corn in a sieve.
Brown the ground beef
Heat 1 tbsp rapeseed oil in a pan and brown 800 g ground beef in it until crumbly. Add the chopped onions and garlic and sauté briefly. Stir in 2 tbsp tomato paste and roast briefly.
Prepare the chili
Add the browned ground beef, 500 ml beef broth, 800 g chopped tomatoes (canned), the diced bell pepper, 2 cans kidney beans (drained weight 250 g each), 1 can corn (drained weight 280 g), 1 tsp cumin, 2 tbsp sweet paprika powder, 1 tsp chili and 1 tsp cinnamon to the mixing bowl. Simmer for 30 min/100°C/speed 1/Reverse.
Seasoning
Season the chili with salt and pepper and, if necessary, simmer for another 5 min/100°C/speed 1/Reverse.
Finished cooking? Great! 🎉
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