Chilli for children
portions
Ingredients
- 1 tbsp Olive Oil
- 1 pcs Onion
- 1 pcs Celery stalk
- 1 pcs Red bell pepper
- 1 pcs Garlic cloves
- 2 tsp Smoked paprika
- 1 tsp Cumin
- 1 tbsp Tomato puree
- 800 gr Chopped tomatoes
- 375 ml Vegetable stock
- 130 gr Red lentils
- 1 pcs Zucchini
- 240 gr Cooked kidney beans
- 240 gr Cooked chickpeas
Method
- Grate the zucchini and cut other vegetables into desired size and shape.
- 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.