Big Veg Chunky Chilli
We’ve put just enough chilli in this dish to excite tiny taste buds.
But if your little one is showing signs of a fiery palate, by all means, spice it up with a teaspoon more.
- 450 g/1 lb butternut squash, peeled, deseeded + cut into large bite-sized pieces
- 1 tablespoon olive oil
- 100 g/3½ oz mushrooms, sliced
- 2 garlic cloves, finely chopped
- 400 ml/14 fl oz passata (sieved tomatoes)
- 2 tablespoons tomato purée
- 400 g/14 oz can red kidney beans in water, drained
- 4 cloves
- 1 teaspoon ground ginger
- 1 teaspoon mild chilli powder
- Brown rice + green vegetables, to serve
- Preheat the oven to 180°C/350°F/Gas Mark 4. Toss the squash in half the oil, then spread it out in a roasting tray + roast in the oven for 30 minutes, turning once, until tender + slightly golden.
- Meanwhile, heat the remaining oil in a large saucepan over a medium heat + cook the mushrooms for 6 minutes, stirring frequently, until softened. Stir in the garlic, then add the passata, tomato purée, beans, cloves, ginger + chilli powder + bring almost to the boil. Reduce the heat, part-cover with a lid + simmer for 15 minutes until reduced + thickened. Add a splash of water if the sauce is too thick.
- When the squash is cooked, stir it into the chilli. Finely chop the chilli for babies, then serve with rice + green vegetables.
Fun for little ones
Scoop the seeds. Use an ice-cream scoop to remove the seeds from the squash – it’s so quick + easy! Don’t forget to save the seeds to use in a shaker for your baby.
Adding a little sprinkle of curry powder – or spices such as paprika, cumin, or coriander, + of lots of different herbs – is an easy way to send your baby on a taste adventure. Use just a touch here + there to tingle your baby’s taste buds in a world of flavour.
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