Kid's Most Favorite School Chili

Packed with wholesome ingredients and kid-friendly flavors, "Kid's Most Favorite School Chili" is the ultimate comforting dish your little ones will beg for! This easy, one-pot recipe combines lean ground beef, vibrant veggies like red bell pepper and grated carrots, two types of hearty beans, and a perfectly balanced blend of mild spices to create a chili that's hearty, nutritious, and irresistibly delicious. With just 15 minutes of prep and a simmering time of 40 minutes, this chili is both quick and simple, making it ideal for busy weeknights or make-ahead lunches. Sweet, smoky paprika and a touch of brown sugar add layers of flavor without overpowering sensitive palates, while optional toppings like shredded cheese and tortilla chips make every bite a fun, customizable treat. Perfect for a warm bowl after school or packing into a thermos for the lunchroom, this family-approved chili will have every kid requesting seconds!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 lb ground beef (lean)
• 1 medium yellow onion, finely diced
• 1 medium red bell pepper, finely diced
• 2 medium carrots, grated
• 28 oz canned crushed tomatoes
• 15 oz canned red kidney beans, drained and rinsed
• 15 oz canned pinto beans, drained and rinsed
• 1 cup low-sodium chicken or beef broth
• 2 tbsp tomato paste
• 2 tbsp mild chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked)
• 1 tbsp brown sugar
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 1 tbsp olive oil

Directions

Step 1

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

Step 2

Add the ground beef and cook, breaking it into crumbles, until fully browned, about 5–7 minutes. Drain any excess fat if necessary.

Step 3

Add the diced onion, red bell pepper, and grated carrots to the pot. Sauté for 5–7 minutes, or until the vegetables are softened.

Step 4

Stir in the chili powder, cumin, garlic powder, paprika, and salt. Cook for another 1–2 minutes to toast the spices.

Step 5

Add the tomato paste and stir until well combined, letting it cook for 1–2 minutes to develop flavor.

Step 6

Pour in the crushed tomatoes, chicken or beef broth, and brown sugar. Stir to combine.

Step 7

Add the drained and rinsed kidney beans and pinto beans. Mix everything together thoroughly.

Step 8

Bring the chili to a gentle simmer, then reduce the heat to low. Cover and let it cook for 20–25 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust the seasoning if needed, adding more salt or pepper as desired.

Step 10

Serve warm with optional toppings like shredded cheese, sour cream, or tortilla chips for extra kid-approved fun.

Nutrition Facts

Serving size	(2832.2g)

Amount per serving	% Daily Value*
Calories	2407.2

Total Fat 100.5g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 362.9mg	0%
Sodium 5118.2mg	0%
Total Carbohydrate 232.2g	0%
Dietary Fiber 69.0g	0%
Total Sugars 68.6g
Protein 180.0g	0%

Vitamin D 0IU	0%
Calcium 733.1mg	0%
Iron 37.3mg	0%
Potassium 8059.0mg	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: 35.4%

Protein: 28.2%

Carbs: 36.4%