100g butternut squash, diced (frozen pre-diced is fine)
1 red pepper, diced
1 tsp garlic powder (optional)
400g tomatoes, chopped (or 1 400g tin chopped tomatoes)
100g sweetcorn (tinned or frozen (optional))
1 400g tin kidney or black beans, drained and rinsed
1 tsp chilli powder
1 tbsp tomato puree
1 veg stock cube
Cauliflower Vegetable Rice:
1 mug rice (ideally basmati, but you can use others and just check package instructions for how long it takes to cook)
2 mugs water
1 tsp turmeric powder
½ head cauliflower, grated
1 red pepper, diced
100g peas (frozen is fine)
Veg Portions / Serving:
Here’s our recommended recipe, or you can simply adapt your own recipe – just keep the veg chunky and serve with a reminder to the children to Eat Them to Defeat Them and say “Hasta la vista veggies!”
Heat a large frying pan or saucepan over medium heat and add the oil, then fry the mince, onion, carrot, squash, and red pepper until the vegetables begin to soften, about 10 mins. If using veggie mince, add to the pan at the next step.
Add the tomato puree, garlic, tomatoes, sweetcorn if using, kidney beans, chilli powder, water and veg stock cube to the pan (and veggie mince, if using), reduce the heat to a simmer and continue to cook for 20 – 25 mins to allow the chilli to cook out and thicken.
Whilst the chilli is cooking, place the rice, water and turmeric in a saucepan and bring to the boil, then reduce the heat and simmer for 12-15 mins, or until the rice is almost completely cooked through. Stir in the grated cauliflower, diced red pepper, and peas. Cover the pan and continue to cook until the rice softens, and the vegetables are cooked through (add a little extra splash of water and give a few more mins if the rice or veg aren’t soft enough). Serve with the chilli.
Kids in the Kitchen:
Have the kids help you measure and weigh ingredients, fill the mug for the rice with rice and water, and stirring things together (show them how to safely stir over the heat and keep a close eye on them). For more tips on cooking with kids check out Kids in the Kitchen on Simply Veg.
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.