Chilli con carne has always been one of my favourite comfort meals – but we make it all the more now that it’s on the list of ‘guaranteed to eat’ meals for our son. I’ve switched up our normal (quite spicy) chilli recipe for this much milder but full of flavour, family friendly version.
To make the chilli more family friendly, it’s cooked a little longer to soften the meat though, there’s added sweetcorn, and we use passata rather than chunky tomatoes for a smoother sauce.
We tend to serve this chilli con carne alongside rice, potato wedges or ‘fingers’ of any bread we have laying around – today it was greek flatbread! Our toddler enjoys dipping the bread into the chilli as he’s not yet very good with a spoon or fork!
This recipe makes a large batch – so you can either freeze it in single portions to make future meals easier – or enjoy it as a whole family saving you cooking twice today!
Chilli Con Carne For Kids
A deliciously mild, flavourful chilli con carne which the kids will love!
Ingredients
- 1 tbsp oil
- 1/2 onion
- 1 tsp lazy garlic (or 1 garlic clove)
- 500g 5% beef mince
- 450g tomato passata
- 300ml beef stock
- 200g cooked, drained kidney beans (from a tin)
- 1 pepper
- 100g sweetcorn
Spices
- ½ tsp mild chilli powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp sugar
Instructions
- Begin by finely dicing your 1/2 an onion and pepper
- Then, heat a pan to medium temperature and add in the oil
- Add in the onion and pepper and cook for 2 minutes
- Then, add in the minced beef - stir, and cook until the beef is no longer pink and is brown throughout
- Then, add in the spices listed above (½ tsp mild chilli powder, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp sugar) and stir until comined
- Next, add in the tomato passata, beef stock, sweetcorn and kidney beans - stir to combine all, then turn the heat to low and cook the chilli for around 30 minutes
- Then, serve and enjoy!
Notes
You can freeze this recipe in portions once cooled, or it stays in the fridge for 4 days.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 251Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 56mgSodium 199mgCarbohydrates 12gFiber 3gSugar 4gProtein 21g