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Vegetable chilli

Simple and fragrant chilli to be served with jacket potatoes or rice


  • 4 large jacket potatoes, cooked
  • 1.5 tbsp vegetable oil
  • 1 small onion, peeled and diced
  • 1 tsp bouillon powder
  • 1 red pepper, de-seeded and diced
  • 2 large tomatoes, diced
  • 1 large can (400g) red kidney beans (use the beans and the water they are in)
  • 1 tsp chilli powder
  • 1 tsp dried mixed herbs


  1. Heat the oil in a large pan, add the diced onions and bouillon powder and fry, stirring all the time until the onions soften.
  2. Add all of the other filling ingredients and simmer gently, stirring regularly, for about 10 minutes until all the vegetables are soft.
  3. Serve over cooked jacket potatoes (or rice if preferred).

For babies: don't add the bouillon powder until after you have taken out the baby's portion. Mash the filling well and then mix the potato and filling together.


Recipe provided by:

First Steps Nutrition Trust
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First Steps Nutrition Trust is an independent public health nutrition charity. They endeavour to fill practical and policy-relevant information gaps and provide resources for health workers supporting eating well from pre-conception to five years.

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