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–+ servings

WW Chilli Con Carne

WW Points1
WW

What's Needed

  • Thermomix
This recipe is from WW and has been converted to Thermomix for ease of cooking
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 1 tbs Olive oil
  • 500 g Lean beef mince
  • 2 medium Brown onion cut into 4
  • 1 medium Carrot - roughly chopped
  • 2 stick Celery - roughly chopped
  • 2 medium Zucchini - roughly chopped
  • 1 clove Garlic
  • 2 tsp Ground cumin
  • 1 tsp Chilli powder
  • 2 tsp Ground cinnamon
  • 1 400 g can diced tomatoes
  • 1 400 g can red kidney beans drained & rinsed
  • 1 400 g can Canned chickpeas drained & rinsed
  • 2 tbs Tomato paste
  • 2 tbs Balsamic vinegar
  • ⅓ cup Fresh coriander

Instructions
 

  • Place roughly chopped onions, celery, zucchini, Carrot, garlic into mixing bowl
    2 medium Brown onion cut into 4, 2 stick Celery - roughly chopped, 2 medium Zucchini - roughly chopped, 1 clove Garlic, 1 medium Carrot - roughly chopped
  • CHOP - 5 seconds | Speed 7
  • Scrape down sides of mixing bowl with spatula, add olive oil (not needed)
    Cook 3 min | 100°C | Speed 2.
    1 tbs Olive oil
  • Add cumin, chili powder, cinnamon, tomatoes, tomato paste balsamic vinegar. Insert simmering basket, weigh mince into it
    Cook 12 min | 100°C | REVERSE | Speed 2, without measuring cup.
    2 tsp Ground cumin, 1 tsp Chilli powder, 2 tsp Ground cinnamon, 1 400 g can diced tomatoes, 2 tbs Tomato paste, 2 tbs Balsamic vinegar, 500 g Lean beef mince
  • Using spatula, gently stir and break up mince in simmering basket,
    Cook 4 min | 100°C | REVERSE | Speed 2, without measuring cup.
  • Remove simmering basket with aid of spatula and add cooked mince into mixing bowl.
  • At this time the recipe calls for 435ml water but this is for stove top cooking. If you feel it needs water added to the meal, do so to your consistency. We did NOT need any water at all.
  • Add kidney beans and chickpeas, stir to combine using spatula
    Cook 3 min | 90°C | REVERSE | Speed 1.
    1 400 g can red kidney beans, 1 400 g can Canned chickpeas
  • Top with coriander to serve
    ⅓ cup Fresh coriander