Extreme Heat Lentil and Bean Chili

Extreme Heat Lentil and Bean Chili

Thermomix recipe: Extreme Heat Lentil and Bean Chili. Ready in 50 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
  2. Add 10 g olive oil, the tiny pieces of Pepper X, Carolina Reaper, Trinidad Moruga Scorpion, and Ghost Pepper (use extreme caution and wear gloves when handling fresh peppers). Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
  3. Add ground cumin and smoked paprika. Cook 1 min / 100°C / Speed 1.
  4. Add rinsed lentils, 400 g crushed tomatoes, and 300 g vegetable stock to the bowl. Cook 20 min / 95°C / Speed 2 / Reverse. Ensure simmering basket is on lid instead of measuring cup for evaporation.
  5. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check consistency and add a splash more stock if too thick. Continue cooking.
  6. Add the drained and rinsed baked beans. Cook 8 min / 95°C / Speed 2 / Reverse. Ensure simmering basket is on lid.
  7. Season with salt to taste. Stir 1 min / 90°C / Speed 1 / Reverse to combine and prevent sticking.
  8. Serve hot, garnished with fresh coriander and lime wedges. Offer sour cream or plain yogurt on the side to help cool down the extreme heat.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.