Baby Friendly Chilli Con Carne
Allergens 
Egg Free
Milk Free
Nut Free
Servings 6 portions
Ingredients
- 2 onions diced
- 2 garlic cloves crushed/diced
- 1/2 tsp chilli flakes
- 500 g mince beef
- 2 tsp cumin
- 2 tsp coriander
- 2 tbsp plain flour
- 400 ml stock using two low salt stock cubes
- 1 small courgette finely diced
- 400 g can chopped tomatoes
- 400 g can kidney beans
- 1 tsp oregano
- 3 tbsp tomato purée
Instructions
- Fry the mince, onion and garlic in the pan over a medium heat for around five minutes until the mince is mostly brown, breaking up the mince as you’re stirring.2 onions, 500 g mince beef, 2 garlic cloves
- Add the cumin, coriander, chilli flakes and flour and give it a mix.2 tsp cumin, 2 tsp coriander, 2 tbsp plain flour, 1/2 tsp chilli flakes
- Add the stock slowly whilst continuing to stir.400 ml stock
- Add the courgette, kidney beans, tomatoes, tomato purée and oregano into the pan giving it all a really good stir. Turn up the heat to bring to the boil.1 small courgette, 400 g can chopped tomatoes, 400 g can kidney beans, 3 tbsp tomato purée, 1 tsp oregano
- Once boiling reduce the heat to simmer for 25-30 minutes or until the stock has reduced.
Notes
Cool any leftover chilli con carne within two hours and store in the fridge for up to two days, or freeze any leftovers you won’t use within this time frame. *Don’t forget to divide into baby friendly or family friendly portions before freezing!*
To reheat, simply pop as much as you need into a pan or microwavable bowl and reheat until piping hot, stirring often.
Safety tip: When cooking with meat, make sure you clean all hands and surfaces thoroughly after handling raw meat – Never prepare ready to eat food using equipment or on surfaces that were previously used for raw meat without thorough cleaning first!
Did you know? Even if you used raw mince that was previously frozen, the cooked leftovers can still be frozen and reheated another day! Just make sure any defrosted leftovers are used within 24 hours of defrosting and only reheated once.
If serving with rice, cool leftover rice within one hour and use the next day (within 24 hours).
Products we used in this recipe 
Divider Plate
