Big Veg Chunky Chilli
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.
Serves
6
Prep
15
min
Cook
30
min


Ingredients
Method
- 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
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.
Handy tips
Adding a little sprinkle of curry powder – or spices such as paprika, cumin or cori+er, + 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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