Cook time: 1 hour 15 minutes
Heat the olive oil in your largest pan. Add all the chopped vegetables and cook over a medium heat for 10 minutes, stirring every 30 seconds.
Add in the meat, garlic, chilli, paprika and peppers. Cook together for 5 minutes.
Add in the tomatoes, kidney beans and stock. Bring to a simmer.
- Cook for 1 hour, with the lid on, stirring occasionally.
- Serve straight away with rice, or allow to cool and freeze for future use.
For a baby not able to texture, blend the chilli con carne to the desired consistency. For more texture, mash and offer with some rice or potato.
- I like to use kidney beans that are in water rather then salt. I use Epicure but there are others available on the market.
- For batch cooking, it is best to use a processor to chop your vegetables. It saves so much time and for kids who are not big fans of large chunks of onions it works a treat. Be sure to chop your vegetables first and then pulse until the vegetables are chopped making sure it does not turn to mush. Peppers do not work as well so make sure to chop as much as you can before you place it in the processor and again pulse a few times.
Weaning and Storage
6-7 months (2oz) - Smooth and slightly thicker puree, no lumps
7-8 months (3oz) - Thicker puree with increased texture
8-9 months (4oz) - Minced and mashed with soft lumps.
9-12 months (6oz) - Minced and finely chopped.
Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.