Vegetarian Chilli for Kids

Child Grabbing Bowl of Vegetarian Chilli Topped with Cheese , Avocado and Corn Chips

This dish is packed with veggies, lentils and beans. It is a great family, one-pot meal.

Course Main Meal

Cuisine American

Keyword Vegetarian Chilli

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings

Calories 399kcal

Author Amy Whiteford

Ingredients

1 tbsp Olive Oil
1 Onion, finely chopped
1 Celery stalk, finely chopped
1 Red Bell Pepper (capsicum), finely chopped
2 Garlic cloves, finely chopped
2 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Tomato Puree (paste)
2 x 410g Cans (2 x 14oz can) Chopped tomatoes
375ml (1 1/2 cups) Vegetable Stock
130g (3/4 cup) Red Split Lentils (rinsed)
1 medium (210g) Zucchini (courgette), grated
1 x 410g Can (1 x 14oz can) Kidney Beans, drained
1 x 400g can (1 x 14oz can) Chickpeas, drained

Instructions

Heat oil in a heavy-based large pan over medium heat.
Add the onion, celery and bell pepper(capsicum) and sauté for 2/3 mins, stirring frequently. Add the garlic and stir for a further min.
Add the smoked paprika and cumin and stir for a further minute. Add the tomato puree (paste), canned tomatoes and stock and bring to the boil.
Add the lentils and zucchini (courgette), reduce the heat to low and allow to simmer for around 10 mins. Stir occasionally and add more liquid (stock or water) if the mixture is starting to dry up.
Add the kidney beans and chickpeas, cover and allow to simmer for a further 20 mins. (Stirring occasionally)
Season to taste.

Notes

Use homemade/low salt stock for young children/babies. You could also use water to replace the stock. You may need more stock if the mixture starts to dry up.

This chilli benefits from salt. Remove your baby's / young child's portion and then season to taste.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition