This is a recipe that I made up based on a meat chilli I have been making since the boys were weaning, I think I got it from a weaning cookbook. It’s super healthy and warming for when the nights are drawing in and you want something comforting to eat.
Ingredients
1tbsp olive oil
1 onion
1 stick of celery
1 carrot
1 courgette
2 cloves of garlic
2 tins chopped tomatoes
2 tbsp tomato puree
1 heaped tsp ground cumin
1 heaped tsp ground coriander
Hot chilli powder to taste – I used about half a tsp
1 tin/carton red kidney beans
1 tin/carton black beans
1 tin/carton cannellini beans
1heaped tsp cornflour mixed with approx 1 tsp water
Salt and pepper to taste
Method
Peel the onion and carrot. Chop them plus the celery and courgette. Add the olive oil to a large frying pan and once heated add in all four vegetables. Fry on a low heat for about 10 minutes until they soften. Crush in the garlic and fry for another 2 minutes. Transfer to a slow cooker (or large saucepan/casserole pot) and add in the tinned tomatoes, tomato puree and spices. If you can, leave to cook on medium for about 6 hours but it will be fine on high for about 2. About half an hour before serving add in the beans. Then mix the cornflour with a very small amount of water (enough to make a loose paste) and add to the cooker. This will thicken the chilli slightly so that it’s not too watery. Season to taste and serve with rice, garlic bread or a jacket potato.
This time we served this with a packet to Tomato & Basil Uncle Ben’s rice as it’s the boy’s favourite. We also had poppadoms.
*TIP*
This chilli can be kept in the fridge for up to 5 days or in the freezer for up to 6 months and in fact always tastes better the next day when re-heated.
*TIP*
To make it super healthy serve with wholegrain/brown rice.
*TIP*
You can make this as hot as you like. I have two little boys that complain it’s burning their mouth if I make it too spicy!
What’s your favourite dish for autumn?
Thank you for reading
Laura x
Mummy Lauretta 
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