Ingredients

• 150g Onion
• 90g Celery Stalk
• 1 Fresh Chilli
• 400g Tinned Black Beans
• 450g Butternut Squash
• 1 tablespoon Vegetable Oil
• 3 Garlic Cloves
• 2 tablespoons Tomato Purée
• 2 teaspoons Chilli Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• ½ teaspoon Smoked Paprika
• ½ teaspoon Ground Cinnamon
• 1 pinch Cayenne Pepper
• 500g Vegetable Stock
• 400g Tinned Chopped Tomatoes
• 180g Quinoa

Tools

• Wooden spoon
• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add vegetable oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion and celery stalk into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Cook with filler cap removed - 2 min, 120°C, speed 3
12. Then add garlic clove to the kCook bowl
13. Cook with filler cap removed - 1 min, 120°C, speed 3
14. Then add tomato purée, fresh chilli, chilli powder, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, vegetable stock, tinned black beans, butternut squash, tinned chopped tomatoes and quinoa to the kCook bowl
15. Season
16. Cook with filler cap removed - 2 hr, 94°C, speed 1
17. Serve

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