Easy Thermomix Chilli

Nacho meat

  • 1 brown onion, halved
  • 2 cloves garlic
  • 1 green capsicum, quartered
  • 20 grams olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons Ground Coriander
  • 2 teaspoons smoked paprika
  • pinch dried chilli flakes
  • 500 grams Beef mince
  • 400g can mixed beans, rinsed, drained
  • 400g can tomatoes diced


  • 1 avocado
  • Juice of 1 lime
  • Salt and pepper

Salsa Roja

  • 3 tomatoes, finely diced
  • 1 clove of garlic, finely diced
  • 1 jalapeno, finely diced
  • 1/4 red onion, finely diced
  • Small bunch of coriander, chopped
  • Olive oil
  • Salt to taste

For serving

  • Corn chips
  • Grated cheese
  • Sour cream or Creme Fraiche


  1. Place onion & garlic (for nacho meat) into TM bowl. Chop for 3 seconds on speed 7
  2. Add capsicum and chop for 3 seconds on speed 4
  3. Add olive oil and saute for 5 minutes on Varoma temperature, speed 1
  4. Add spices. Saute for 1 minute on Varoma temperature, speed 1
  5. Add mince. Cook for 10 minutes on Varoma temperature, reverse, slowest speed, remove the MC and place the basket on top of the TM lid
  6. Add beans & soup. Cook 10 minutes, 100 degrees, reverse on the lowest speed still with MC removed and basket on top to allow the sauce to reduce
  7. To make guacamole, mash 1 avocado with the juice of 1 lime and season with salt
  8. To make salsa roja, add tomatoes, garlic and jalapeno to a frying pan on medium-high heat with a splash of olive oil until it begins to boil. Remove the tomato mixture from the heat and add the red onion and coriander. Season with salt
  9. To serve add corn chips and cheese to a baking tray and melt under a grill until just browned. Transfer to plates and top with meat sauce, guacamole, salsa and sour cream

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