I made this the other night for the kids and DH and have frozen a few small portions for myself for the puree & mushies stage.
I cook this in the slow cooker. This makes enough for all of us for dinner, the 4 boys will always ask for seconds and then there is enough for the kids to have again the next night. We serve it with tortilla triangles and natural yoghurt.
1 tbsp EVOO (extra virgin olive oil)
500gm diet or lean beef mince
1 onion, diced
2-3 celery stalks, diced
2-3 carrots, diced
red and green capsicum, diced
1 package Old El Paso Chili seasoning
extra cumin
1 can crushed tomatoes
1 jar passata sauce or 2 cans tomato puree
1 can of corn kernels, drained
tomato paste
1 can cannellini or borlotti beans
1 can red kidney beans
water or beef stock if needed
1. Heat EVOO in stock pot. Add onion and mince and cook until onion is soft and mince is almost browned.
2. Add diced veggies, stir frying until just soft.
3. Pop those ingredients into the slow cooker and add remaining ingredients. Simmer on low for 8 hours, adding more liquid if needed.
You can also cook this on the stove, just simmer on low heat for about 90 minutes or so until the vegetables are tender.
