• A splash of olive oil
  • 150g Minced beef
  • 2 Garlic cloves, squished or grated
  • 150g Black beans
  • ½tsp Paprika
  • ½tsp Ground cumin
  • 1 Heaped tbsp tomato purée
  • 2 Small sweet potatoes, peeled and grated
  • 2 Mugfuls of water
  • Very low-salt or salt-free stock

To serve

  • Avocado, mashed so its creamy not lumpy
  • 1tbsp Natural yoghurt
  • A pinch of grated cheese
  • Squeeze of Lime juice
  • Brown rice


  • STEP 1

    Warm a glug of olive oil in a small pan and add the beef mince and garlic. Stir it around for a couple of minutes to ensure the meat becomes brown all over.

  • STEP 2

    Add the black beans, paprika, cumin, tomato purée and sweet potato. Pour in the water/broth/stock and bring to a gentle simmer for 14–16 mins, mushing up the beans a bit with your stirring spoon.

  • STEP 3

    While your chilli is cooking, mix up a batch of Baby guac or just fork-mash a quarter avocado.

  • STEP 4

    When the chilli is cooked, heap some into bowls and allow to cool slightly before topping each with your guac/smashed avo, a teaspoon of plain yoghurt and some grated cheese. Squeeze of lime, party time.

  • If you’re serving this with rice, you can have it boiling away while you’re preparing the chilli, so everything’s ready at once.
  • Add chilli and salt to the adults portions if you want more of a kick.
  • This freezes beautifully if you fancy a bit of batch-cooking.

Baby recipe book Young Gums by Beth Bentley (Ebury Press, £14.99) is out now.

Images: Haarala Hamilton