Chilli con carne served 3 ways (with plenty of veg involved!)

Chilli is a great dish for adding extra veg into. It can be a messy dish for babies but as you’ll see below there are plenty of ways to serve it!


500g minced beef

One large onion

3 cloves of garlic

One large red pepper

One mild red chilli

One small carrot

3 or 4 mushrooms

Tin of tomatoes

Tin of kidney beans

Tomato purée

Beef stock (if gluten free make sure you find gluten free stock cubes)

1 1/2 tsp Mild chilli powder

1 tsp Paprika

1 tsp cumin

1 tsp dried marjoram

Dice the onions, pepper and mushrooms. Finely chop the chilli and garlic. Peel the carrot.

Heat a tablespoon of oil in a pan and cook the onions on a medium heat for 5mins

Add the garlic, pepper, mushrooms and chilli

Then add the chilli powder, paprika and cumin and cook for another 5mins

Finely grate the carrot and add to the pan, stir through.

Turn up to a high heat and add the mince. Break it up constantly as it cooks so it doesn’t clump together. Once it’s cooked completely through drain any extra oil from the pan.

Add 300ml of stock

A tin of tomatoes


And 2 tablespoons of tomato purée. Bring to the boil then reduce to a gentle simmer

Put a lid on and leave to simmer for 20-30mins

Drain the tin of beans and add to the pan. Continue to simmer with the lid off for 5-10mins. Then put the lid back on and leave it off the heat for 10mins (or a few hours!) to absorb the flavours.

Served for toddler with rice, sour cream and a little grated cheese

Served for baby as a quesadilla

Served the following day on a baked sweet potato with a dollop of sour cream!

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