We love to eat this on the balcony in December, January and February when the weather is a little cooler as it really reminds us of being at home in the UK.
My toddler enjoys eating carrots, celery and cucumber but hates to eat them cooked and hates it even more if they are visible in his food. To avoid the painful dinner tantrum where I inevitably give-in and pick out all the ‘chunky’ bits, I started to blitz all the vegetables I wanted in this dish and hide it in the sauce – the result: a much tastier Chilli Con Carne for everyone!
1 diced red onion
2 sticks of celery (diced)
2 medium sized carrots (roughly chopped)
2 cloves of garlic (crushed)
500g of beef mince or Quorn
1 tin of chopped tomatoes
3 tbsp tomato puree
1 tin of red kidney beans
250 ml of vegetable stock
2 tsp cumin
2 tsp ground coriander
1 tsp paprika
Pinch of sea salt
Pinch of black pepper
- Place the roughly chopped onion, celery and carrots into a food processor and blend until finely chopped
- Throw the finely chopped vegetables into a non-stick frying pan with a little bit of olive oil and the crushed garlic
- Allow approximately 3 minutes for the veggies to soften and then add the mince or Quorn and brown.
- Once the mince is browned, add the cumin, paprika, ground coriander, tomato puree, tinned tomato and stock.
- Bring to the boil and season with salt and pepper to taste
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Serve in an eco-rascal organic bamboo bowl with steamed rice and a dollop of sour cream (or dairy free yoghurt with a squeeze of lemon)
This Chilli Con Carne is incredibly tasty but if like you are like my husband and I and you love a spicy kick, we remove two large servings of Chilli after step four and add 1 tsp of chilli powder and 2 tbsp of spicy salsa.
There’s still normally enough to freeze a couple of servings for another day.
As my son has a severe dairy allergy, we use dairy free alternatives in his dish.