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)
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.
If you don't have passata you can replace it with canned chopped tomatoes.
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.
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