This Super Charged Chilli has five different vegetables that simmer down to make a delicious and nutritious sauce. Perfect for fussy eaters.
I’ve called this Super Charged Chilli as it is packed full of vegetables. I like to make a chilli or a bolognese when I have a lot of vegetables to use up. The recipe therefore varies each time I make it, but the base flavours remain the same. I used an aubergine (egg plant) in tonight’s chilli and I think it gave it a lovely texture and flavour.
When you make this you might feel that there is an overload of vegetables, but they do cook right down and are barely noticible once it has been simmering for around an hour. This is, therefore, a great meal for helping fussy eaters to eat their five a day.
You can see from the photo that some of the vegetables are still noticeable. I chop the vegetables with the skin still on but if you have child that doesn’t like “bits” you could peel and grate the vegetables instead. If you do this they should go un noticed.
If you are worried your kids will detect this large amount of vegetables then you could always start with half the amount and work your way up to adding more.
I love to serve this super charged chilli in a variety of ways – 1) stuffed in tortillas, 2) with corn on the cob and a delicious salad or 3) with rice and kale chips (currently a favourite of my boys).
Love this chilli? Why not try my vegetarian chilli, made using chickpeas and lots of vegetables.
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Super Charged Chilli
- 1 tbsp oil
- 1 onion (red, white or brown), finely chopped
- 1 celery stick, finely chopped
- 1 red capsicum pepper, finely chopped
- 1 medium courgette (zucchini), finely chopped SEE NOTE 1
- 1 aubergine (egg plant), finely chopped SEE NOTE 1
- 2 garlic cloves - minced
- 1 1/2 tsp ground cumin
- 2 tsp smoked paprika
- 500g 1.1lb lean beef mince (ground beef)
- 500ml (2 cups) passata SEE NOTE 2
- 2 tbsp tomato puree
- 400g 14 oz can of kidney beans - drained and rinsed.
- Heat the oil, over a medium heat, in a large sauce pan and add the onion and celery. Sauté for a few minutes until the onion starts to turn translucent.
- Add the garlic, chopped pepper and spices. Give it a good stir and allow it to cook for a couple more minutes, stirring occasionally.
- Turn the heat up and add the minced beef. Break the meat up in the pan and keep stirring, for about ten minutes, until browned all over.
- Add the remaining vegetables, the puree and the passata. Bring to the boil and then reduce the heat and allow to simmer for at least an hour with the lid on. You should check on the pan occasionally to make sure the sauce isn't drying out or catching on the bottom of the pan. If it is add a little more passata.
- Add the kidney beans, stir and allow to cook for a further 5 mins.
- Turn off the heat, return the lid and allow to stand for 5-10 mins before serving.
- I chop the vegetables with the skin still on but if you have child that doesn't like "bits" you could peel and grate the vegetables instead. If you do this they should go un noticed.
- If you don't have passata you can replace it with canned chopped tomatoes. You may need a little more passata, depending on your pan and heat used.
* Nutritional information is an estimate only, calculated using an online nutrition calculator.