Kid's Chili

Whip up a hearty, kid-approved meal with this delicious and nutritious Kid's Chili! Packed with lean ground beef, colorful veggies like grated carrots, zucchini, and red bell peppers, and a perfectly balanced blend of mild spices, this chili is designed to please even the pickiest eaters. Simmered to perfection with kidney beans, diced tomatoes, and a touch of brown sugar, it offers a slightly sweet and savory flavor profile that kids will love. Easy to make in just 45 minutes, this family-friendly recipe is perfect for busy weeknights. Serve it with optional toppings like shredded cheddar cheese, sour cream, and crackers for a customizable, cozy dinner everyone will enjoy. Great as a one-pot meal, it's filled with wholesome ingredients and a hidden veggie boost!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound ground beef (lean)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 1 medium carrot (grated)
• 1 medium zucchini (grated)
• 1 medium red bell pepper (diced)
• 2 cloves garlic (minced)
• 1 15-ounce can kidney beans (drained and rinsed)
• 1 15-ounce can diced tomatoes (with juice)
• 1 8-ounce can tomato sauce
• 1 cup chicken broth
• 1 tablespoon mild chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon brown sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup shredded cheddar cheese (optional, for topping)
• 0.5 cup sour cream (optional, for topping)
• 2 tablespoons chopped green onions (optional, for topping)
• 1 box crackers (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the grated carrot, grated zucchini, and diced red bell pepper. Cook for 5 minutes until the vegetables are tender.

Step 4

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Push the vegetables to one side of the pot and add the ground beef to the empty space. Break it up with a spatula and cook until browned, about 5-7 minutes.

Step 6

Once the beef is fully cooked, mix it with the vegetables. Drain any excess grease if needed.

Step 7

Stir in the chili powder, paprika, ground cumin, brown sugar, salt, and black pepper. Cook for 1-2 minutes to release the aromas of the spices.

Step 8

Add the kidney beans, diced tomatoes with juice, tomato sauce, and chicken broth. Stir well to combine.

Step 9

Bring the mixture to a gentle simmer and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.

Step 10

Taste and adjust seasoning if needed. If the chili is too thick, add a bit more chicken broth to reach your desired consistency.

Step 11

Serve warm in bowls topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions if desired. Offer crackers on the side for dipping.

Nutrition Facts

Serving size	(2836.7g)

Amount per serving	% Daily Value*
Calories	3537.4

Total Fat 170.4g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 482.9mg	0%
Sodium 5302.0mg	0%
Total Carbohydrate 326.8g	0%
Dietary Fiber 48.8g	0%
Total Sugars 64.6g
Protein 192.0g	0%

Vitamin D 12IU	0%
Calcium 1075.1mg	0%
Iron 30.9mg	0%
Potassium 5885.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 21.3%

Carbs: 36.2%