Mild Beef & Bean Chili
A gently spiced, no-heat chili with ground beef, kidney beans and sweet pepper. Iron-rich and great for batch cooking.
Ingredients
Makes 6 family servings
Foods in this recipe
Find it in these collections
Method
- 1
Warm the oil and cook the onion and pepper for 8 minutes, until soft. Add the garlic, cumin and paprika for 1 minute.
- 2
Add the beef and cook, breaking it up, until it reaches 160°F (71°C).
- 3
Add the tomatoes, beans and water. Simmer 20 minutes, stirring now and then, until thick.
- 4
Cool a toddler portion and lightly mash the beans.
Toddler plate & family plate
Toddler plate
A few spoonfuls over soft rice with a spoon of plain yogurt. Lightly mash the beans for younger toddlers.
Family plate
Add chili flakes, salt and toppings to adult bowls.
health_and_safetyAllergens
None of the top 9 allergens (contains milk if served with yogurt).
sync_altSwaps
- swap_horizUse ground turkey (cook to 165°F / 74°C).
- swap_horizVegetarian: replace the beef with a second can of beans or ¾ cup red lentils plus 1 cup water.
kitchenStorage
Fridge 3 days. Freeze up to 3 months.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
