Updated: Aug 29, 2020
Another delicious and nutritious recipe sent in by Charlotte aged 4.
Charlotte loves helping her mom out in the kitchen she loves this chilli because it is so simple to make and involves a lot of chucking ingredients in and stirring!
This is a cheap, filling, family meal. This chilli uses store cupboard staples and
works great with veg that are a little past their freshest. It freezes well too so why not double up?
2 medium onions, finely chopped
1 large carrot, shredded or grated
2 sticks celery, shredded or finely chopped
3 cloves of garlic, crushed
2 tsp ground cumin
1 tsp oregano
1 tsp smoked paprika
1 or 2 dried chipotle chillies, soaked and finely chopped (can be subbed for hot or mild chilli powder)
500g mushrooms, shredded (in a food processor or chopped finely)
3tbsp tomato puree
500 ml stock
2 tins chopped tomatoes
2 tbsp cocoa powder (not drinking chocolate)
½ tsp liquid smoke
4 or 5 drained & rinsed tins of different beans, any type you like. We used: kidney, haricot, butter, cannellini and pinto beans.
1. Add the onion, carrot, celery and garlic to a pan, saute until slightly softened, about 6/7 mins.
2. Add the cumin, oregano, paprika and chilli, stir and saute for 2 more minutes.
3. Add the mushrooms, cook until softened.
4. Add the tomato puree, stock, tinned tomatoes, cocoa powder, tinned beans and liquid smoke if you have it.
5. Season with salt and pepper to taste we usually put in a half teaspoon of each.
Bring to a simmer and cook for 30 mins.