Makes 5 mini-portions
Packed with veg and nicely spiced, this colourful ‘chilli’ is a versatile dinner for your little one. A word of warning though, it is a deep dark pink, courtesy of the beetroot, which may also have an effect on nappies! But it tastes great and has gone down a storm in The Food Wife HQ. The Food Baby has had it with rice and as a pizza topping; soon he’ll be having it with potatoes or pasta.
This contains herbs and spices, but no chilli (can it still be called a chilli then?!) but I chose to use a hot paprika to give it a little kick. I used a roasted red pepper from a jar (but you could just use a finely diced pepper). For the beans I actually used baked beans but you could use any of your choosing.
- 1 tbsp oil
- 1 small red onion, finely diced
- 2 cloves garlic, finely diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 200g beef mince
- 4 mushrooms, finely chopped
- 1 (roasted) red pepper, finely chopped
- 1 small raw beetroot, peeled and finely chopped
- 1 tin chopped tomatoes
- 3 tbsp cooked beans
- Pinch of pepper
Step 1: Put a pan on a medium
heat and add the oil and onion and cook for five or so minutes, until the onion has softened.
Step 2: Add the garlic, spices and oregano and stir, then add the beef mince and continue to stir every now and then while the mince browns.
Step 3: Add your vegetables along with the tomatoes and lower the heat to a simmer. Cook for about 15 minutes until the vegetables are soft. Finally, stir through the beans and season with a little ground pepper.
I made five portions out of this recipe, and froze them individually. You can adjust the vegetables you use and if you wanted to make this vegetarian/vegan just leave out the beef and up the mushrooms or replace with some cooked red lentils. Perhaps add some grated carrot and courgette to bulk it out further.