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Chilli Con Carne in Bowl with Rice and Tortilla Chips topped with Avocado, Cheese and Sour Cream
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Kid/Baby Friendly Chilli

A delicious mild chilli packed full of vegetables that cook down into the meat sauce.
Course Main Meal
Cuisine Mexican Inspired
Keyword Chilli, Hidden Veggies
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 cups
Calories 311kcal

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion (red, white or brown) finely chopped
  • 1 Celery stick finely chopped
  • 2 Garlic cloves minced
  • 1 Red bell pepper (capsicum) finely chopped
  • 500g (1.1lb) Lean beef mince (ground beef)
  • 3 tsp Ground cumin
  • 3 tsp Smoked paprika
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Dried Oregano
  • 2 tbsp Tomato Paste
  • 500ml (2 cups) Passata
  • (½ cup - 1 cup) Beef Stock/broth
  • 1 medium Zucchini (courgette) grated
  • 1 Eggplant (aubergine) finely chopped
  • 400g 14 oz Can Kidney beans drained and rinsed

Instructions

  • 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 & bell pepper, 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 until browned all over.
  • Add the spices (cumin, smoked paprika, onion powder & garlic powder) and stir for a further min.
  • Add the remaining ingredients (tomato paste, passata, beef stock, zucchini, eggplant and beans). Bring to the boil, reduce the heat to a simmer and cover.
    Cook for at least one hour. 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 stock.  
  • Season to taste (if serving a baby remove baby portion before seasoning)

Video

Notes

  1. If you have a child that doesn't like "bits" you can peel the vegetables before grating/chopping. If you do this they should go unnoticed.  
  2. If you don't have passata you can replace it with canned chopped tomatoes. 
  3. Depending on how saucy you like your chilli and how long you cook it for, you may wish to add more beef stock. Start with 1/2 cup and add more as needed. 
  4. If cooking for a baby, make sure to use low sodium stock or homemade. 
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 
*Originally published Nov 2013. Recipe improved slightly in May 2021. Photos and post updated, recipe video added

Nutrition

Serving: 1cup | Calories: 311kcal | Carbohydrates: 35g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 171mg | Potassium: 1416mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1730IU | Vitamin C: 46mg | Calcium: 90mg | Iron: 7mg