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24 Meatballs

2 Red onions

1 Zucchini

1 Carrot

1 Sweet Potato

2 tbsp tomato puree

1 tbsp Ground Cumin

2 tsp Smoked Paprika

1 tsp Ground Cinnamon

1 tsp Mild Chili Powder

3 ½ oz Roasted Red Peppers

2 x 400g Cans Cherry Tomatoes

2 x 400g Cans Mixed Beans

Olive Oil

Salt

Black Pepper

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1. Heat a large deep frying pan over a medium-high heat with a drizzle of olive oil. Fry the meatballs for around 4 mins, turning often, until golden all over. Scoop them out onto a plate.

2. Grate 1 of the red onions, along with the courgette, carrot and sweet potato using a coarse box grater — or chuck them through the grater attachment of a food processor. Thinly slice the remaining onion. Juice the lime over the sliced onion in a small bowl. Season with salt and scrunch with your hands, then set aside to pickle.

3. Add all the grated veg to the empty pan along with a pinch of salt. Cook for 15 mins, stirring regularly, until everything’s softened. Stir in the cumin, paprika, cinnamon, chilli powder and tomato purée. Cook for another couple of mins to toast the spices.

4. Drain the roasted peppers and add them to the pan along with the cherry tomatoes. Bring to the boil, then use a hand blender to blitz everything into a smooth sauce. Add a splash of water if it’s looking too thick.

5. Drain the beans, then stir them into the sauce. Nestle the browned meatballs back in and let it simmer for 6-8 mins until the meatballs are cooked through. If you're adding cheese, grate the cheddar now. Scatter it over the top and pop the pan under a hot grill for 2-3 mins until bubbling and golden.

6. Serve up! Spoon the chilli into bowls and serve with your chosen carb.

Kids’ Plate: Pair the chilli with rice or tortilla chips and add their favourite dips on top or on the side.