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Slow-cooker chilli recipe

1 rating

This hearty and wholesome slow-cooker chilli, with gentle warming spices, is one of the most versatile baby weaning recipes – suitable for infants from 12+ months*, but it also makes a great meal for all the family. Once you've prepped the chilli, you can let it slow-cook during the day while you get on with other things, plus you'll have some leftover mini portions for the freezer – bonus! See method

Serves 2 adults and 2 children plus leftovers for freezing (about 6 extra baby portions if eaten with rice)
Takes 7 hrs
Freezable

Ingredients

1 tbsp olive oil
1 red onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, finely chopped
500g 10% fat beef steak mince
500g frozen butternut squash
1½ tbsp sweet smoked paprika
½ tbsp ground cumin
2 tbsp tomato purée
400g tin chopped tomatoes
1 x 400g tin kidney beans, drained and rinsed and roughly mashed
3 tbsp finely chopped coriander, plus extra to serve
1 avocado, roughly mashed
juice ½ lime
120g soured cream, to serve
long grain rice, to serve

If you don't have red onions, try using white, brown or spring onions

Method

Heat the oil in a large heavy bottomed saucepan or casserole dish set over a medium-high heat and fry the onion and peppers for 10 mins until soft and golden, followed by the garlic for another min.
Stir in the mince and cook for 5-6 mins until browned, then add the butternut squash and spices for another 2 min, stirring regularly. Stir in the tomato purée for another min, then tip into a slow-cooker. Stir in the chopped tomatoes and swirl 300ml boiling water around the tin to capture the remaining juices and stir in. Put the lid on and cook on medium for 6 hrs, then add the beans for the last 30 mins. Stir in 2 tbsp coriander.
Mash the avocado until mostly smooth, then stir in the lime and 1 tbsp coriander. Serve with the chilli and rice and a dollop of soured cream and extra coriander over the top for the adults. The chilli will keep in the fridge for three days.

Tip: Allow the rice to cool and mix with a little chilli. Form into balls with the rice to serve as finger food for little ones.

Freezing and defrosting guidelines

Freeze individual baby portions. Defrost in the fridge and reheat until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

*This recipe is appropriate for babies progressing through the weaning stages, from around 12+ months of age. Babies will now be having 3 meals as well as starting to introduce healthy snacking between meals. When weaning your baby, introduce allergenic foods one at a time and not before 6 months.