• Laura Carbery

Chilli Con Carne


Serves: 6 Adults

Prep: 10 mins

Cook: 1 hour

Suitable from 6 months +

Suitable for freezing

INGREDIENTS: 1 tbsp olive oil

1 medium sized onion, finely diced 3 cloves of garlic, finely chopped 1 red pepper, finely diced 500g lean minced beef 1 tsp cumin 1 tsp paprika 1/4 tsp cayenne pepper 1 tin chopped tomatoes 200g passata 1 tbsp dried oregano

1 tin red kidney beans

To serve:

Basmati rice

Sweetcorn (optional)

Avocado (optional)

Coriander (optional)

Natural Yogurt (optional) 1. Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the onions and cook for a few minutes until beginning to soften. Add the garlic and peppers and continue to cook for 2-3 minutes. 2. Turn the heat up a little, add the minced beef and cook until the meat is browned nicely. 3. Add the cumin, paprika and cayenne pepper. Stir well and continue to cook for 2 minutes. 4. Stir in the tinned tomato, passata and oregano. Bring to the boil, then reduce the heat, cover and simmer 45 minutes.

5. Remove the lid, stir in the red kidney beans and cook for another 5 minutes. 6. Serve the chilli with basmati rice and if you want to go that extra mile, it's also delicious served with sweetcorn, avocado, a dollop of natural yogurt, freshly chopped coriander and some Tobasco - if you like it hot! (not for the kids!)

#sourceofiron #redmeat #babyledfeeding #babyledweaning #healthydinners #easyfamilydinners #noaddedsalt #solidfoods #babyweaning #beef #chilli #batchcooking

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© 2017 Hungry Munchkins by Laura Carbery

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