Like most of us I try to save money where I can, especially on the food shop. I like to cook with fresh where I can but I find frozen can be just as good. If I’m in the supermarket and find an item reduced that I can stick in the freezer, that goes straight in my trolley. (I do love a bargain!)

So today for tea I decided to cook chilli. I had minced beef in the fridge that needed using and it also gave me the opportunity to use the fresh veg I had as well. I love it when I can cook a meal that we all can enjoy together, and this seemed like the perfect opportunity to make a tasty meal for the grown ups and introduce Robyn to spice at the same time.

Robyn seemed to love it (even if it was a bit spicy). She was really able to explore the different textures and flavours. The chopped veg was also easy to pick up with her little fingers.

I served Robyn’s with white rice and cheese, and made her a little salad on the side. I had sour cream with mine. If only I had picked up an avocado, then we could have had guacamole as well! Oh well there’s always next time.

So here is the recipe I used.

You will need:

• Passata
• 1 onion
• 1 salad or Bell pepper
• 500g mince
• 1 tin kidney beans (drained)
• 1 tbsp Worcester Sauce
• 1 tbsp chilli powder
• 1 tbsp paprika
• 1 tbsp garlic granules (or fresh)
• 1 tsp Onion powder
• 1 tsp parsley
• 1 tortilla wrap
• A little oil

What to do:

1. Preheat your oven to 180°c
2. Chop your vegetables into suitable sizes for your baby
3. Brown the mince in the oil
4. Add the vegetables to the pan and fry for a few minutes
5. Add the Passata and the herbs and spices then mix
6. Add the beans and stir
7. Cover and leave to simmer on a low heat
8. Cut the tortilla wrap into chip/crisp sizes and put onto a baking tray
9. Add to the oven for 5-8 minutes or until they are crispy
10. Once the chilli is tender, dish out then allow to cool slightly
11. Serve with your favourite extras!

Hope you enjoy making this as much as I did!