Very veggie chilli con carne

METHOD

1. You can chop the onion, celery, carrot and garlic in a food processor in 3 min or do it patiently by hand. Go as small as you think you’ll child need. For smaller kids or those who do not enjoy mince, you can process the mince as well, it gives the dish a smoother texture.

2. Get a large deep pan with lid better with heavy bottom – type Le Creusset. Heat up the oil and add onion, celery, garlic until soft and golden (10mins), add spices, carrots, and peppers. Fry for another 2 min. Add meat and fry until all brown (it helps if you break it up with your fingers before you add it to the pan to avoid big lumps and as you fry, keep trying to break any remaining lumps with a wooden spoon/fork).

3. Add tomatoes (very important gives colour and sweetness. If you run out you can use 4 tsbp ketchup but it adds sugar and salt to the dish), kidney beans (with the juice), 100 ml water and tomato paste. Mix well and add cocoa when the pan stats to bubble. Cover, lower the heat lowest possible setting and cook for 2hrs, stirring every 15 min or so to avoid it catching at the bottom, until thick, rich and smelling delicious! If you need to leave the house, stick it in a low oven (150C for a 1.5hr) and add a bit more water.

4. Serve with boiled brown rice and any other toppings you fancy. I always give the kids some avocado and a bit of grated cheddar.