On busy weeknights, we all dream of the same magical dish: quick, budget-friendly, loved by kids and parents, and still nicely balanced. This chili sin carne for baby and the whole family checks every one of those boxes.
At home, this chili sin carne quickly became one of Alix and Sasha’s favorite meals. They love it with plenty of corn, a good serving of rice, and a little melted cheddar on top. And what I love most is being able to make one single dish for everyone!
Here, there’s no meat, but there are red beans packed with protein and fiber, sweet corn, plenty of tomatoes for the sauce, and a little cumin for flavor. Everything simmers for just a few minutes while the rice cooks on the side. The result: a complete, colorful, filling meal that is ready in no time.
For baby, this recipe is especially interesting during food diversification: legumes help baby discover new textures, get plant-based iron, and become familiar early on with family-style flavors. By adapting the texture (mashed or roughly blended) and leaving out the salt and salty toppings, you get one shared dish for the whole table.
Whether you’re short on dinner inspiration, looking for a meatless dinner, or need a make-ahead meal you can freeze, this chili sin carne may quickly become your best ally on busy evenings.
Ingredients
For 2 adults + 1–2 children:
How to make chili sin carne
Prepare the base
- Finely slice the half onion.
- Heat a drizzle of olive oil in a large skillet.
- Sauté the onion over low heat for 3 to 4 minutes, until soft (without letting it brown too much).
2. Add the sauce and vegetables
- Add the crushed tomatoes, the cumin (and the crushed garlic, if using).
- Stir and simmer for 5 minutes over medium heat so the sauce thickens slightly.
- Then add the red beans and corn. Stir.
- Let simmer for another 5 to 10 minutes over low heat, stirring occasionally.
At this stage, set aside baby’s portion before adding salt, pepper, and toppings!
At this stage, set aside baby’s portion before adding salt, pepper, and toppings!3. Season & serve
Serve hot with rice, a spoonful of sour cream, and a little grated cheddar for older children and adults.
For adults, season the chili with salt and pepper to taste.
Just before serving, add chopped fresh cilantro (or parsley!).
Enjoy! 
How to adapt chili for baby
From 12 months (adapted pieces)
- Set aside a small portion of chili before adding salt, sour cream, and cheddar.
- Roughly mash the red beans with a fork to avoid large whole pieces.
- Serve with well-cooked rice, also mashed if needed.
- Serve in a divided plate:
- 1 section of mashed chili
- 1 section of rice
- a few diced avocado pieces or steamed vegetables to complete the meal
For a baby who is just starting with pieces
Make sure to remove any tougher bean skins if baby is sensitive to them.
Quickly blend the chili with a little rice to get a thick but smooth texture (not a liquid soup!).
Why this chili is great for baby
- Rich in plant-based protein: red beans replace meat and help cover the day’s protein needs.
- A source of fiber: great for digestion…!
- A way to discover family flavors: baby tastes the same meal as the rest of the family, with an adapted texture and seasoning.
- A complete dish: with rice, you get a balanced meal with starch + legumes + vegetables.
- Budget-friendly and low-waste: everything comes from the pantry (tomatoes, corn, beans), perfect for those “there’s nothing left in the fridge” evenings!
Storage
- In the refrigerator: 2 days in an airtight container.
- In the freezer: up to 2 to 3 months, in individual portions (perfect for baby meals).
- For baby, reheat gently in a saucepan or microwave, adding a little water if needed, and stir well before serving.
FAQ
Can my baby eat red beans?
Yes, red beans can be offered from 6 months, well cooked and mashed, in small quantities at first. They are interesting for their protein and fiber. Simply watch digestion (gas, bloating) and increase the amount gradually.
Is cumin too strong for a baby?
In small amounts, cumin adds flavor without heat. Start with 1/2 teaspoon the first time, then adjust depending on your taste and baby’s reaction. Avoid very spicy or hot blends (strong chili powder, hot pepper, etc.) for little ones!
Can I blend the chili completely into a purée?
Yes! For a baby who is not yet comfortable with pieces, you can blend a portion of chili with a little cooked rice to make a thick, very nourishing purée. Then gradually adapt the texture over the following weeks toward something with more texture.
Can this dish be made ahead for busy evenings?
Absolutely, it’s ideal! You can make a big batch of chili sin carne over the weekend, keep it in the fridge for 2 days, and/or freeze portions. Then all you need to do is cook a little rice at the last minute and reheat the chili.
What if my child refuses red beans?
Don’t panic! Offer very small portions at first, mixed with rice or a food your child already loves. You can also mash the beans more thoroughly so the texture feels less “new.” Repeated exposure (without ever forcing) helps a lot: sometimes it takes several tries before baby accepts a new food.
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