Batch-cook this chilli and freeze for healthy dinners when you’re pushed for time. It’ll soon become a family favourite with hidden vegetables to nourish fussy eaters
Prep:10 mins
Serves 4 adults + 2 – 4 children
1 tbsp rapeseed oil1 large onion, finely chopped2 garlic cloves, crushed2 tsp ground cumin1 ½ tsp sweet smoked paprika1 tsp mild chilli powder (optional)2 carrots, diced2 sticks celery, diced1 courgette, diced1 red pepper, diced400g lean beef mince3 x 400g cans chopped tomatoes1 beef stock cube1 tbsp tomato purée1 x 400g can green lentils, drained and rinsed1 x 400g can flageolet beans, drained and rinseda selection of the following to serve: rice or tacos, soured cream, grated cheese and sliced avocado
STEP 1Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.STEP 2Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren’t keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.
