Family Friendly

Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 7 year old little girl and 3 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.

This recipe heroes a beautiful Provenance Village Butcher beef mince, which is a great ingredient for making some delicious back to school recipes. This family style chilli is packed with nutrition, with the addition of mixed beans. The key to making this a fun dish for the family to enjoy is serving it alongside a variety of fun toppings, or “fixings”. I give lots of ideas below.

 

Ingredients

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450g Provenance Village Butcher lean beef mince

2 tablespoons olive oil

1 large organic red onion, peeled and diced

2 carrots, peeled and diced

1 large red pepper, trimmed and diced

3 garlic cloves, peeled and crushed

½ teaspoon ground cumin

½ teaspoon dried oregano

2 tins of organic plum tomatoes

2 tin of organic mixed beans (red kidney beans, cannellini beans, butter beans, chickpeas), drained and rinsed in cold running water

400ml water

2-3 spring onions, trimmed and diced

 

To serve

Cooked rice, for 4-6 people

Grated mild cheddar cheese

Natural Yogurt

Tortilla Crisps

Avocado chunks, tossed in fresh lime juice

Finely shredded purple cabbage, raw this offers colour and crunch

Pickled Jalapenos, for those that like heat

Fresh Lime Halves

 

 

 

Method

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In a large cooking pot add 2 tablespoons olive oil, the chopped onion and pepper. Sauté for 5-10 minutes until softened.  Add the beef mince, turn up the heat to brown the meat. Once the beef is well browned, add the crushed garlic, ground cumin, dried oregano, plum tomatoes, brown sugar (if using) and water. Finally, add the drained beans, then stir everything and bring to a gentle boil. Reduce the heat and leave the chilli to simmer away for 25-30 minutes, the sauce will reduce and thicken.

 

Meanwhile prepare all the delicious toppings and lay them out on a big platter in small bowls, or straight onto the table.

 

Once the chilli is cooked, remove from the heat and scatter with diced spring onions. Serve warm with big bowls of rice, everyone can then add their own toppings.