At Jigsaw Day Nurseries, this popular dish provides the opportunity to talk about vegetables, growing produce and the benefits of healthy food. The nutritional value of lentils and beans is also a great talking point as children begin to identify their different tastes.
CHILLI SIN CARNE
approximately 4–6 people
Ingredients
- 500g mushrooms
- 1 large white onion
- 1 stick of celery
- Half a red, green and yellow pepper
- 3 garlic cloves or 3tsp of garlic puree
- 2tbsp tomato puree
- 2tbsp tomato paste
- 2tsp paprika
- 1tsp cocoa powder (dark)
- 1tsp mild chilli powder
- 1tsp dried coriander
- 1tbsp Marmite
- 400g tin green lentils
- 400g tin black beans/kidney beans
- 400g tin borlotti beans
- 400g tin cannellini beans
- 2 x 400g tins chopped tomatoes
- 1tbsp BBQ sauce
- 250ml good quality veg stock
Method
- Peel, chop and prep onion, celery, garlic and peppers.
- Fry onion, celery and garlic for 5-8 mins.
- Meanwhile, blend mushrooms in a food processor.
- Add blended mushrooms and peppers to the onion mix and fry for a further 5-8 mins.
- Add tomato puree and stir for 1 min.
- Add all dried spices and stir for 1 min.
- Add chopped tomatoes, tomato paste and BBQ sauce and stir for 1 min.
- Add Marmite and stir for 1 min.
- Add lentils and beans and stir for 1 min.
- Add stock, bring to the boil then turn down heat and simmer for 20-30 mins to reduce stock, thicken sauce and let the flavours blend.
- Serve with rice, jacket potato or crusty bread.
Feel free to vary the vegetables. Go seasonal or use up leftovers in the fridge such as spinach or fresh tomatoes to bring extra flavour and nutrition to the dish. You can also mix up the beans – any combination works well.
Recipe courtesy of Jigsaw Day Nurseries in Chester
