Food · Kids Tea Tuesdays!

Very Veggie, Beef Chilli

This easy and frugal chilli con carne recipe is (unusually) packed full of vegetables and so makes 500g of minced beef stretch a lot further than most other chilli recipes. Unlike my Best Bolognese recipe, I like to keep the veggies chopped small for this one so that the finished dish is a bit more in-keeping with the texture of a traditional chilli recipe. Kids who are less accepting of vegetables are also more likely to eat them when they are smaller and cut in a uniform way within the dish. You could even use a food processor to save time and chop them even smaller for your fussiest of eaters! I have to admit to stealing the idea of using chickpeas as well as kidney beans, from a Jamie Oliver recipe and adding both, with all the vegetables means that it can be served as a meal without the need for rice or potatoes, if you are trying to cut down your carbs! However, the addition of a few of these crispy tortillas, add a different texture and the kids love them!

Buzymum - Chilli served with sour cream and crispy tortillas

This recipe will easily serve 10-12 people or more if you choose to serve it with rice or jacket potato. It will keep for up to a week in the fridge and freezes really well too. I think it tastes better the day after being made, so it’s the perfect recipe to prepare the night before!

Buzymum - Very Veggie, Beef Chilli


  • Splash cooking oil, I use rape seed
  • 1 small onion (red or white), finely chopped
  • 2 large garlic cloves, finely chopped or crushed
  • 500g mince beef
  • Small tin tomato puree (142g)
  • 2 x 400g tins of chopped tomatoes or 1 tin plus a portion of roasted vegetable sauce
  • 2 tsp Worcestershire sauce
  • Glass of red wine (optional)
  • 1 beef OXO cube (or other stock cube)
  • 1 tsp cumin
  • 1 tsp mild chilli powder
  • 1 tsp chilli flakes or more if you like it hot!
  • 2 large carrots, diced
  • 1 red pepper, diced
  • 1 small courgette, diced
  • 100g white button mushrooms, diced
  • 1 x 400g can kidney beans
  • 1 x 400g can chickpeas
  • Salt and pepper to taste
  • 1-2 flour tortillas per person
  • Sour cream (or greek yogurt)


  • In a large saucepan gently fry the onion in the oil until translucent
  • Add the garlic and keep stirring for a couple of minutes to prevent burning
  • Add the mince, stir and chop through with a spatula occasionally, until browned
  • Add the puree, tin tomatoes, roasted veg sauce (if using) and Worcestershire sauce
  • Use the wine to wash out the tins or a little water if you are not using wine
  • Add the OXO, cumin, chilli powder and chilli flakes and stir through

Buzymum - Oxo, cumin, chilli added to the mince

  • Stir through the tinned tomatoes and tomato puree
  • Add all of the remaining vegetables and mix well. Remember that the mushrooms and courgettes will release water as they cook so don’t worry if it looks a bit dry

Buzymum - All veg added to the chilli

  • Bring to a simmer, cover and simmer on a low heat for a further 30 minutes
  • Add the kidney beans and chickpeas and stir through
  • Re-cover and continue to simmer on a low heat for a further 60 minutes (veg should be soft)
  • Add salt and pepper to taste if needed but I usually find I don’t need them
  • When you are ready to eat, pre-heat the oven to 200C
  • Brush the flour tortillas with oil and place on baking sheets, season with salt and pepper
  • Bake for around 5 minutes until golden and crispy

Buzymum - Crispy tortillas fresh from the oven

  • Serve the chilli in a bowl, topped with a dollop of sour cream and pieces of crispy tortilla to dip

Buzymum - Dinner time!


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12 thoughts on “Very Veggie, Beef Chilli

  1. Thanks for sharing your chilli recipe.

    This post would make a great addition to Our Growing Edge, a link up just for new food adventures. It’s a fun way to share your new food experiences and flavours with other foodies and your post and link will be published in the group round up. This month’s theme is FAMILY FAVOURITES.


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