We use cookies (not the yummy ones!) to make our website easy + fun to use. If you carry on using our site without changing your settings, we'll assume you're happy to receive our cookies.
We’ve updated our privacy policy. To read it, click here.
We hope you are doing okay during this challenging time. We are all working really hard to get our scrummy food to you + your little one. Please know that the Ella's team are here to support you + if you’d like to chat, do get in touch

Home > Recipes > Big Veg Chunky Chilli

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
Little veg lover
From 10 months
Vegetarian Vegetarian
Soya free Soya free
Nut free Nut free
Gluten free Gluten free
Dairy free Dairy free
Egg free Egg free

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

Ingredients

Method

  1. 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.
  2. 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.
  3. 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.

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.

Similar recipes

From 7-9 months

Full of Beans Pork + Peppers

Makes
26 ice cubes
Prep
15 min
Cook
35 min
From 7-9 months
From 4-6 months

Super Tasty Veggie Risotto

Makes
2 portions
Prep
5 min
Cook
30 min
Little veg lover
From 4-6 months
From 7-9 months

Roasty Red Pesto Chicken

Makes
18 ice cubes
Prep
15 min
Cook
40 min
From 7-9 months

You might like

I’m from The First Foods Book

We think weaning should be full of fun scrummy tastes, and lots of big smiles, so we've created the First Foods Book - the Purple One!
Order now