A chunky pork chilli, inspired by this recipe recently.  I’ve added and taken away, tweaked to Thermie standard and absolutely loved every minute I was eating it!  Went down well with the rest of the family too …

Add and chop 3 seconds / speed 7:

• 1-2 tbsp olive oil
• 1 large red onion, quartered
• 1 red pepper/capsicum, quartered
• 1 fresh red chilli (or use 1/2 tsp chilli powder with the other dry spices)
• 2 garlic cloves

Add and cook 5 minutes / 100 degs / reverse / speed 1:

• 500g pork fillet, free range if poss, diced into 2cm cubes
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp dried oregano
• 1 tsp smoked paprika

Add and cook 15 minutes / 100 degs / reverse / speed 1:

• 400g can chopped tomatoes*
• 400g can chick peas, drained and rinsed*
• 250g sweet potato, peeled and diced into 1-2cm cubes
• 40g tomato paste
• 1 tbs stock paste
• 20g balsamic vinegar

Add and cook 5 minutes / 100 degs / reverse / speed 1:

• 400g can of kidney beans, (or other beans of choice) drained and rinsed

Taste and add further seasoning, if required.

Serve with brown/white basmati or cauliflower rice and a side salad.  Very hearty!

Alternatively, you could serve up with corn chips or cornbread.

Tips:

* My family are pretty fussy when it comes to lots of chunky veggies in a dish and Mr MaMT won’t look a chick-pea in the eye, in its natural state, so I tend to whizz up a can of plum tomatoes and chick peas before I start and just set aside to add later with the sweet potato etc.