20 Minute Chilli

INGREDIENTS

• 4 tbsp olive oil
• 2 red onions sliced
• 2 cloves garlic thinly sliced
• 2 red bell peppers roughly chopped
• 160g (1 cup) frozen peas
• 160g (1 cup) frozen sweetcorn
• 3 tbsp tomato puree
• 1 tin chopped tomatoes
• 2 tsp ground cumin
• 2 tsp ground coriander
• 4 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tin black beans (not drained)
• 1 tin kidney beans (drained)

To serve:

• Wholegrain Rice and Red Quinoa
• Chunky Guacamole
• Sour Cream
• Grated Cheddar Cheese
• Finely chopped coriander
• Mini Tortilla Wraps
• 1 lime quartered

METHOD

1. Heat olive oil in a pot, then add the onions and cook until they have halved in sized.
2. Add the garlic, peppers, peas and sweetcorn and cook for about 5 minutes until they start to soften.
3. Pour in the tinned tomatoes and tomato puree, then add the spices and beans and stir well. Bring to a bubble, then leave to simmer until you are ready to eat.
4. Serve with mini tortilla wraps topped with guacamole, rice and quinoa, grated and sour cream then sprinkle over a little fresh coriander and a squeeze of lime juice.
5. Season your own plate so any leftovers can be frozen for smaller children.
6. For babies - melt a little cheese on a tortilla, then add a few tablespoons of the chilli and fold over. This will help it to stick together and make it easy for them to eat.
7. If you like your chilli spicy, add a sprinkle of chilli flakes for grown up portions.