Serves:
4
Prep time:
15 mins
Cook time:
45-50 mins
Ingredients:
Chilli:
1 tbsp oil
200g beef or pork mince, or veggie alternative
1 onion, chopped
2 carrots, diced
100g butternut squash, diced (frozen pre-diced is fine)
1 red pepper, diced
150ml water
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 x 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:
4
The vegetables have been spotted in the deep dark jungles of Central and South America.
These fiendish vegetables have disguised themselves inside favourite chilli dishes such as tacos, fajita, and nachos.
Your mission is to find them, eat them to defeat them and then let out our victory cheer…
HASTA LA VISTA VEGGIES!
Find out more about Eat Them To Defeat Them at eatthemtodefeatthem.com
Method:
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.
