I’ve mentioned before that Talitha can be rather, um, selective in her eating. I’m not sure that really conveys the level of frustration I feel about a lot of our meals but I’ve had to let it go. Bit by bit, she is branching out on her own. She recently decided to add sausages and, off and on, beans to the list of things she will eat so I’ve been keen to try recipes that incorporate these.
Thinking about it, I hadn’t made Mexican sausage and bean chilli in yonks so I thought I’d give that a go. At first, she eyed it and was like, “What is this? It’s not sausage.” But I shrugged and, out of the corner of my eye, watched her try it…and eat all of it. So, a success.
We have it in our heads that we will go traveling and when we do, the hope is that the kids will be able to eat whatever we come across. This may not be totally realistic but at least I can give them the chance of not finding different cuisine totally alien by offering a range of flavours now.
While I’m not sure my chilli is that authentic, Mexico is definitely on the list of places we’d love to visit some day. White sand beaches, the floating gardens at Xochimilco, Mayan ruins, the pyramids at Teotihuacán, the burritos, the handwoven textiles – there is just so much that draws us to think about holidays in Mexico.
On to the chilli. This is a super quick recipe that serves two adults and two children.
What you need:
300g cooked or tinned mixed beans (I used black, kidney and pinto beans)
300g sausages, veggie or meat (take care with meat sausages to look at the ingredients)
2 cloves of garlic
1 tsp cumin
1 tin tomatoes
a little oil or butter (I used coconut)
salt and pepper to taste (I left this out for the kids)
avocados and brown rice to serve your chilli with
What you do:
Brown your sausages in the pan. I cut mine up beforehand so they would fall apart a little as I wanted the meat to go a little further. Cut up after they’re brown and return to the pan if you want them to retain their shape more.
Add the onions. Once they’re soft, add the garlic and cook for a minute or so. Add the tomatoes and break them up in the pan unless they’re already chopped. Add the cumin and salt and pepper to taste (I left the latter two out).
Reduce heat to slow simmer. Cook for 30 mins. Enjoy with brown rice and avocados.
Thanks to First Choice for working with me