Healthy Meals for Postpartum - Ultimate Family Chilli Con Carne with Hidden Veg
This veg packed Chilli Con Carne is the perfect meal for postpartum. Beef mince, loads of hidden vegetables and beans; this protein packed healthy meal is perfect for the whole family. Veg can be diced to accommodate even the smallest mouths. Spices can be reduced or omitted to suit every pallet. It can be made in advance and frozen. The perfect postpartum freezer meal as it defrost well and is nutrient dense. It can be made in a slow cooker or instant pot. Its a winter warmer that will use up all the veggies hiding in the back of the fridge. Easy to freeze. Easy to serve. This is the perfect family dinner recipe and ultimate meal for postpartum.
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Equipment
- 1 Knife
- 1 Chopping board
- 1 Casserole dish
- 1 Wooden spoon
- 1 Chopping board
- Assorted Measuring spoons
- 1 Garlic crusher (optional)
Ingredients
- 2 tbsp Olive Oil
- 500 g Minced beef
- 2 Carrots
- 1 large (White) Onion
- 2 Bell peppers (I prefer red and green)
- 300 g Mushrooms
- 1 small Courgette (Optional)
- 1 tsp Ground cumin
- 2 tsp Smoked paprika
- 1 tsp Marjoram
- 1 tsp Oregano
- 1 tsp Chilli powder (I prefer hot, but use mild if sharing with your little ones)
- ½ tsp Salt
- ½ tsp Pepper
- 2 cloves Garlic
- 2 tbsp Tomato paste
- 1 tbsp Honey
- 1 tbsp Coconut aminos (Swap with Worcestshire sauce or Henderson's Relish)
- 1 tbsp BBQ Sauce (Optional - reduce honey by half if using)
- 1 tin Chopped tomatoes (Swap with plum tomatoes or passata)
- 1 tin Baked beans (Swap with your beans of choice)
- 150 ml Beef, chicken or vegetable stock
Instructions
- Heat a large casserole dish on a medium-high heat (or Instant Pot on 'saute high') and add 1 tbsp of olive oil.
- Add the minced beef and evenly brown the meat all over.
- Remove the meat and set aside. You can remove the excess fat from the pan if this is your preference.
- Finley dice the vegetables. Consider the age of your youngest eater. The younger the child, the more finely you will want to dice the vegetables. (Pro tip: use a box cutter to speed this up!)
- In the same casserole pan as the meat was cooked in, add the finely diced carrots and onion as well as another tbsp of olive oil. Stir often until the onion turns translucent and the carrots soften.
- Next add the peppers, courgette and mushrooms. Continue to stir frequently.
- Reduce the heat to medium-low.
- Add the ground cumin, smoked paprika, marjoram, oregano, chilli powder and salt and pepper. Continue to stir often. (If the vegetables start to stick to the pan add a few tablespoons of water.)
- Crush the garlic and add to the pan.
- Add the honey, tomato paste, coconut aminos and BBQ sauce (if using).
- Add the tins of chopped tomatoes and baked beans, as well as the chicken or beef stock to the pan. Stir well.
- Replace the lid of the casserole dish (or Instant Pot) and leave to cook on low for at least 45 minutes. Ideally cook the chilli for two hours. (If using an Instant Pot select the slow cook function and select 2 hours and press start.)
- Once cooked serve with rice, sweet potato or flat bread and enjoy!
Servings: 6