12 Chili Recipes That Kids Will Actually Eat

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Kids can be picky, but chili is a comfort food winner. Think beyond the usual—these 12 recipes are packed with flavor, fun shapes, and hidden veggies. From cheesy twists to mild spice, every spoonful is guaranteed kid-approved. Ready to warm up your weeknight dinners? Let’s dive in!

Classic Kid-Friendly Beef Chili

So you're looking for a chili that actually passes the kid test? This one's a gentle, slow-cooked version with familiar flavors and just a hint of warmth. It's thick, bean-y, and totally crowd-pleasing.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

Meat and Aromatics

2 tablespoons avocado oil
2 pounds pasture-raised ground beef
1 large yellow onion, finely diced
4 cloves garlic, minced

Spices and Seasonings

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Liquids and Beans

1 (15-ounce) can fire-roasted diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup low-sodium beef broth

Instructions

Heat the avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Add the ground beef and cook, breaking it apart with a spoon, until browned all over, about 6–8 minutes. Do not drain the fat—it adds flavor.
Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and salt. Cook for 1 minute until fragrant—this blooms the spices.
Pour in the undrained fire-roasted tomatoes, tomato sauce, beef broth, kidney beans, and pinto beans. Stir everything together.
Bring the chili to a gentle simmer, then reduce heat to low. Cover and let it cook slowly for 1.5 to 2 hours, stirring occasionally. Tip: the longer it simmers, the richer the flavor; for a kid-friendly version, keep the heat low and stir often to prevent sticking.
Taste and adjust salt if needed (though kids may prefer it mild). If the chili is too thick, splash in a little extra broth or water. If too thin, uncover and let it simmer for another 10 minutes.
Serve warm with your family's favorite toppings: shredded cheddar, sour cream, or a few corn chips.

A bowl of this chili is pure comfort—mild enough for little palates but bold enough for grown-ups. Try it over rice, stuffed into baked potatoes, or as a easy weeknight dinner with a side of buttery cornbread.

Cheesy Chili Mac

Zesting up classic mac and cheese, this chili mac version is your new weeknight hero. It's creamy, mildly spiced, and bakes into a bubbly, golden casserole that the whole family will love. Simple to throw together any night.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 lb grass-fed ground beef
1 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (14.5 oz) can fire-roasted diced tomatoes
2 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tsp kosher salt, plus more for pasta water
1/2 tsp freshly ground black pepper
8 oz artisanal elbow macaroni
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
8 oz aged sharp cheddar, freshly shredded
4 oz Monterey Jack cheese, freshly shredded
Optional: 1/2 cup sour cream (for extra creaminess)

Instructions

Preheat your oven to 375°F. Position a rack in the center.
Bring a large pot of well-salted water to a rolling boil. Cook the macaroni 1 minute less than al dente directions, about 6-7 minutes, so they firm up during baking. Drain and set aside.
While water heats, set a large skillet over medium-high heat. Add olive oil and ground beef. Cook, breaking into crumbles, until browned (about 5 minutes). Add onion and garlic, cook 2 minutes until softened. Drain excess fat if needed.
Stir in diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Reduce heat to low and simmer 5 minutes until thickened slightly. Remove from heat.
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, stirring constantly to form a smooth roux. Gradually pour in milk while whisking. Cook 3-4 minutes until sauce thickens enough to coat the back of a spoon. Tip: Keep whisking to avoid lumps.
Remove sauce from heat. Add shredded cheddar and Monterey Jack in handfuls, stirring until completely melted and creamy. If using, stir in sour cream until smooth.
In a large bowl, combine cooked macaroni, beef-tomato mixture, and cheese sauce. Stir until evenly coated. Transfer to a 9×13-inch baking dish. Optionally, sprinkle extra shredded cheese on top.
Bake for 20-25 minutes until bubbly and edges are golden. Let rest 5 minutes before serving to set the casserole. Tip: For a crisp top, broil the last 2 minutes, watching carefully.

Vibrant with a creamy, cheesy blanket and hearty chili flavors, this dish is comfort at its best. Serve it with a side of cornbread or a crisp green salad for a complete meal. Perfect for leftover lunches too—if there are any!

Chili Cornbread Casserole

Vibrant layers of seasoned chili and sweet, buttery cornbread bake together into one comforting casserole that's perfect for feeding a crowd or meal-prepping for the week.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Chili

1 lb ground beef (85/15)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (15 oz) kidney beans, drained and rinsed
1 can (8 oz) tomato sauce
1/2 cup beef broth
1 tsp salt
1/2 tsp freshly ground black pepper

For the Cornbread Topping

1 cup coarse yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/3 cup clarified butter, melted
2 large pasture-raised eggs, lightly beaten

Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook ground beef until browned, about 5–7 minutes, breaking it apart. Drain excess fat if needed.
Add onion and garlic; cook until softened, 3–4 minutes. Stir in chili powder, cumin, smoked paprika, and oregano; cook 1 minute until fragrant—this blooms the spices.
Add tomatoes, kidney beans, tomato sauce, and beef broth. Season with 1 tsp salt and 1/2 tsp pepper. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally. The chili thickens slightly; taste and adjust salt if needed.
While chili simmers, prepare cornbread topping: In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, melted butter, and eggs. Pour wet into dry and stir just until moistened; do not overmix (lumps are fine).
Pour chili into prepared baking dish. Drop spoonfuls of cornbread batter over the chili, then gently spread to cover evenly (it will be thick).
Bake for 20–25 minutes, until cornbread is golden brown and a toothpick inserted into the cornbread comes out clean. Let cool for 5 minutes before serving.

The cornbread bakes up with a slightly crisp crust and a tender, moist interior, while the chili stays rich and hearty. For extra decadence, serve with a dollop of sour cream and a sprinkle of fresh cilantro.

Chili Dogs

Picture this: a warm, sunny afternoon, and you're craving something satisfying. Perfectly grilled hot dogs nestled in soft buns, topped with rich, meaty chili and a mountain of melty cheese. This chili dog recipe is the ultimate comfort food, ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

4 all-beef hot dogs
4 brioche hot dog buns, split
1 can (15 oz) premium chili con carne
1 cup freshly grated sharp cheddar cheese
Vegetable oil, for greasing

Instructions

Preheat your grill or stovetop griddle to medium-high heat (375°F). Lightly grease the grates or pan with vegetable oil.
In a small saucepan over medium heat, add the premium chili con carne. Cook, stirring occasionally, until it bubbles and thickens slightly, about 5-7 minutes. Stir frequently to prevent scorching.
Score the all-beef hot dogs with shallow diagonal cuts on each side. Grill or pan-fry the hot dogs, turning every 2 minutes, until charred and heated through, about 4-5 minutes. Scoring prevents them from bursting.
Toast the brioche hot dog buns on the grill or in a dry skillet for 30-60 seconds per side, until golden and crisp. Avoid over-toasting to keep them soft inside.
Assemble: Place each hot dog in a toasted bun. Spoon about 1/4 cup of warm chili over each hot dog. Top with a generous handful of freshly grated sharp cheddar cheese. Serve immediately, while the cheese melts from the heat of the chili.

The combination of smoky, juicy hot dogs, hearty chili, and gooey cheese creates an irresistible texture and flavor. Serve these chili dogs with a side of crispy fries or a simple coleslaw for a complete meal.

Chili Nachos

Picture a mountain of crispy tortilla chips, piled high with savory chili and gooey melted cheese. That's the beauty of chili nachos—a crowd-pleaser that comes together in no time. Perfect for sharing, they'll disappear fast.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 bag (12 oz) restaurant-style tortilla chips
1 lb ground chuck
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
2 cups finely shredded sharp cheddar cheese
1 cup full-fat sour cream
Chopped fresh cilantro, for garnish (optional)
Sliced jalapeños, for garnish (optional)

Instructions

Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil for easy cleanup.
In a large skillet over medium-high heat, cook the ground chuck, breaking it apart, until browned, about 6 minutes. Drain excess fat if needed.
Add diced onion and minced garlic to the skillet; cook until softened, about 3 minutes.
Stir in fire-roasted tomatoes, kidney beans, chili powder, cumin, smoked paprika, and salt. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until thickened. (Tip: For deeper flavor, let the chili simmer longer, up to 30 minutes, adding a splash of water if too thick.)
Spread the tortilla chips in an even layer on the prepared baking sheet. (Tip: overlap chips slightly to ensure each gets toppings.)
Spoon the chili evenly over the chips. Top with shredded cheddar cheese.
Bake for 10-12 minutes, until the cheese is melted and bubbly. (Tip: keep an eye on the edges to prevent burning.)
Remove from the oven and let cool for 2 minutes. Dollop sour cream over the top, and garnish with cilantro and jalapeños if desired. Serve immediately.

Biting into these loaded nachos, you'll experience a symphony of textures—crunchy chips, savory chili, gooey cheese, and cool sour cream. It's the ultimate comfort food that's perfect for any gathering.

Chili Cheese Fries

Let's face it—there's nothing quite like a plate of crispy fries smothered in hearty chili and gooey melted cheddar. This chili cheese fries recipe is your ticket to comfort food heaven, and it's easier than you think to make at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

4 large russet potatoes, scrubbed and cut into 1/4-inch matchsticks
3 tablespoons vegetable oil
1 teaspoon kosher salt, plus more for seasoning
1 pound lean ground beef
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon ground cumin
Freshly ground black pepper to taste
8 ounces sharp cheddar cheese, freshly shredded
1/2 cup sour cream (for garnish)
2 green onions, sliced (for garnish)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the potato matchsticks with vegetable oil and 1 teaspoon kosher salt until evenly coated. Arrange them in a single layer on the prepared baking sheet, ensuring they are not overcrowded for maximum crispiness.
Bake the fries for 25–30 minutes, flipping them halfway through, until golden brown and crispy. Tip: Do not open the oven frequently during baking to maintain even heat.
While the fries bake, prepare the chili. In a large skillet or cast-iron pan over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
Add the diced onion and minced garlic to the skillet. Cook, stirring frequently, until softened, about 3 minutes.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Then add the fire-roasted diced tomatoes (with their juices), kidney beans, chili powder, cumin, and a generous pinch of black pepper. Reduce heat to medium-low and let the chili simmer for 15–20 minutes, stirring occasionally, until thickened. Tip: For deeper flavor, let the chili rest off the heat for 5 minutes before serving.
Once the fries are done, remove the baking sheet from the oven. Evenly spoon the chili over the fries, then sprinkle the shredded cheddar cheese on top. Return to the oven and bake for 5 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let cool for 2 minutes. Garnish with a dollop of sour cream and sliced green onions. Serve immediately while hot and crispy.

A bite of these chili cheese fries delivers a satisfying crunch followed by rich, savory chili and luscious melted cheese. For a fun twist, serve them on a sheet pan for a shareable appetizer at your next game day gathering.

White Chicken Chili

Unexpectedly, this white chicken chili became my go-to weeknight comfort food. It's creamy, mild, and packed with tender chicken and white beans, making it a hit with even the pickiest eaters. Plus, it comes together in one pot in under an hour.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

3 tablespoons unsalted butter
1 large yellow onion, finely diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cans (15 oz each) cannellini beans, drained and rinsed
1.5 lbs boneless, skinless chicken breasts (about 3 breasts)
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped

Instructions

Melt the unsalted butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4 minutes, stirring occasionally.
Add the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant, stirring constantly.
Sprinkle the all-purpose flour over the onion mixture and stir well. Cook for 1 minute, stirring constantly to prevent lumps—this creates a smooth base for the chili.
Gradually whisk in the low-sodium chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
Add the drained cannellini beans and place the chicken breasts into the pot. Submerge them in the liquid. Cover and reduce heat to low. Simmer until the chicken is cooked through and reaches an internal temperature of 165°F, about 15–20 minutes.
Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat (tip: shred while still warm for easiest results). Return the shredded chicken to the pot.
Stir in the heavy cream, salt, and white pepper. Simmer uncovered for 5 minutes until slightly thickened. For a thicker chili, let it simmer a few more minutes uncovered. Taste and adjust seasoning if desired.
Ladle into bowls and top with shredded Monterey Jack cheese and fresh cilantro. Serve hot.

Just a bowl of this chili feels like a warm hug on a chilly evening. The creamy broth with tender beans and chicken is pure comfort—pair it with crusty bread or a side of tortilla chips for dipping. You'll find yourself making this on repeat.

Sweet Potato and Black Bean Chili

Zesty and hearty, this sweet potato and black bean chili is a crowd-pleaser that's perfect for weeknight dinners or meal prep. It's packed with flavor yet surprisingly simple to make, with tender sweet potatoes and creamy black beans in a lightly spiced tomato broth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
4 cloves fresh garlic, minced
1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon fine sea salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup low-sodium vegetable broth
Juice of 1 lime
¼ cup fresh cilantro, chopped (for garnish)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the cubed sweet potato and cook, stirring, for 2 minutes to slightly soften.
Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices—this deepens their flavor.
Pour in the black beans, fire-roasted tomatoes (with their juices), and vegetable broth. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
Turn off the heat and stir in the lime juice. Taste and adjust salt if needed. For a thicker chili, mash a small portion of the sweet potatoes with a fork and stir them back in.
Ladle the chili into bowls and garnish with fresh cilantro. Serve hot.

Creamy sweet potatoes and tender black beans create a satisfying texture, while the smoky-spiced broth ties everything together. This chili gets even better as it sits, so feel free to make it a day ahead. Top with diced avocado, a dollop of Greek yogurt, or crushed tortilla chips for extra crunch.

Chili Stuffed Baked Potatoes

Looking for a cozy, hearty meal that's both simple and satisfying? These chili stuffed baked potatoes are loaded with all the good stuff: tender potatoes, savory chili, melted cheese, and fresh green onions. A perfect weeknight dinner that feels like comfort food heaven.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

For the Potatoes

4 large russet potatoes, scrubbed and dried
1 tbsp olive oil
1 tsp kosher salt

For the Chili

1 lb grass-fed ground beef
1 small yellow onion, finely diced
3 cloves garlic, minced
1 (15-oz) can fire-roasted diced tomatoes
1 (15-oz) can dark red kidney beans, drained and rinsed
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and freshly ground black pepper to taste
1/2 cup water

For Toppings

1 1/2 cups pasture-raised sharp cheddar cheese, freshly shredded
1/2 cup organic sour cream
4 green onions, thinly sliced

Instructions

Preheat your oven to 400°F. Pierce each potato several times with a fork to allow steam to escape. Rub the potatoes with olive oil and sprinkle with kosher salt. Place directly on the oven rack and bake for 50-60 minutes, until the skin is crisp and a knife slides in easily. Tip: For extra-crispy skin, bake on a wire rack set over a baking sheet.
While the potatoes bake, make the chili. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned, about 5 minutes. Drain excess fat if needed.
Add the diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes. Stir in chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
Pour in the fire-roasted diced tomatoes (with their juices), drained kidney beans, and water. Bring to a simmer, then reduce heat to low. Let the chili simmer uncovered for 15-20 minutes, stirring occasionally, until thickened. Season with salt and pepper. Tip: For deeper flavor, let the chili rest off the heat for 10 minutes before serving.
When the potatoes are done, remove them from the oven and let them cool for 5 minutes. Slice each potato lengthwise down the center, but not all the way through. Gently squeeze the ends to open, then fluff the insides with a fork. Tip: Use a potato masher or fork to break up the potato flesh right in the skin—this helps it absorb the chili better.
Spoon a generous amount of chili into each potato. Top with shredded cheddar cheese and return to the oven (or broil on high) for 2-3 minutes until the cheese is melted and bubbly.
Finish each potato with a dollop of sour cream and a sprinkle of sliced green onions. Serve immediately.

Don't be surprised if these become a regular request at your dinner table. The contrast of crispy potato skin, fluffy interior, rich chili, and melted cheese is irresistible. For a fun twist, top with pickled jalapeños or a drizzle of crema.

Chili Quesadilla

Perfect for a quick weeknight dinner, this chili quesadilla combines crispy tortillas with hearty chili and melted Monterey Jack cheese. You can use leftover chili or your favorite canned brand — just make sure it's thick so it doesn't make the tortilla soggy.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Quesadillas

4 large (10-inch) flour tortillas
2 cups canned chili (such as Hormel, or homemade), drained of excess liquid
2 cups shredded Monterey Jack cheese
2 tablespoons unsalted butter, softened

For Serving (optional)

Sour cream
Fresh salsa or pico de gallo

Instructions

Spread about 1/2 cup of chili evenly over one half of each tortilla, leaving a 1/2-inch border.
Top the chili with 1/2 cup of shredded Monterey Jack cheese per tortilla.
Fold the empty half of the tortilla over the filling to form a half-moon shape.
Heat a large nonstick skillet or griddle over medium heat. Spread 1/2 tablespoon of butter over the surface.
Place one or two quesadillas in the skillet (don't overcrowd). Cook for 2–3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted. Use a spatula to gently press down while cooking for even browning.
Tip: If the cheese isn't melting, reduce heat to medium-low and cover the pan for 30 seconds to trap steam.
Transfer cooked quesadillas to a cutting board and let rest for 1 minute before slicing into wedges.
Repeat with remaining butter and quesadillas. Tip: Wipe the pan clean between batches to prevent burnt bits from sticking.
Serve immediately with sour cream and fresh salsa, if desired.

A dollop of cool sour cream and a spoonful of chunky salsa balance the rich, cheesy filling. The crispy edges give way to a gooey, savory center that's pure comfort in every bite.

Chili Rice Bowls

Busy weeknights call for something hearty but not fussy. These chili rice bowls hit the spot with tender beef, sweet corn, and creamy avocado over fluffy rice.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 tablespoon avocado oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 pound lean ground beef (90% lean)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 cup frozen sweet corn kernels
4 cups cooked long-grain white rice
1 ripe Hass avocado, sliced
Fresh lime wedges, for serving
Fresh cilantro leaves, for garnish

Instructions

Heat avocado oil in a large Dutch oven over medium-high heat. Add finely diced onion and cook, stirring often, until softened and translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant — be careful not to burn the garlic.
Add lean ground beef; cook, breaking it apart with a wooden spoon, until fully browned and no longer pink, 6 to 8 minutes. Drain excess fat if necessary. Tip: Using 90% lean beef minimizes greasiness.
Stir in chili powder, ground cumin, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices — this deepens their flavor.
Pour in fire-roasted diced tomatoes (with their juices) and drained kidney beans. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally. Tip: If the chili thickens too much, add a splash of water.
Add frozen sweet corn kernels; cook for 5 minutes until heated through. No need to thaw the corn first. Taste and adjust seasoning if needed.
To serve, divide cooked rice among four bowls. Ladle chili over the rice. Top with avocado slices, a squeeze of fresh lime, and a sprinkle of fresh cilantro leaves. Tip: For extra creaminess, add a dollop of Greek yogurt or sour cream.

Ultimate comfort comes from this bowl's contrast — warm spiced chili, cool avocado, and fluffy rice. The lime and cilantro brighten every bite. Use leftovers to stuff tacos or top nachos for an easy next-day meal.

Slow Cooker Chili with Hidden Veggies

There's nothing quite like a bowl of chili that's both comforting and secretly nutritious. This slow cooker version hides pureed vegetables in a rich, meaty sauce, making it perfect for picky eaters or anyone craving a veggie boost.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, seeded and diced
2 medium carrots, peeled and chopped
2 ribs celery, chopped
1 medium zucchini, chopped
2 pounds grass-fed ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 (15-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
2 cups low-sodium beef broth
Salt and freshly ground black pepper

Instructions

Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, bell pepper, carrots, celery, and zucchini; sauté for 5-7 minutes until softened. Transfer to a blender and puree until smooth; set aside.
In the same skillet, brown the ground beef over medium-high heat, breaking it into crumbles, about 6-8 minutes. Drain excess fat.
Return the beef to the skillet, stir in chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
Pour the vegetable puree, diced tomatoes, tomato sauce, kidney beans, and beef broth into a 6-quart slow cooker. Add the spiced beef and stir to combine.
Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until flavors meld. Season with salt and pepper to taste.
Ladle into bowls and serve with desired toppings like shredded cheese, sour cream, or fresh cilantro.

Make sure to stir the chili before serving—the hidden veggies create a thick, luscious texture that clings to each spoonful. For a fun twist, serve over baked potatoes or with a side of cornbread.

Conclusion

Whether you’re looking for a new family favorite or a way to sneak in veggies, these 12 kid-approved chili recipes have you covered. Try one tonight, then come back to let us know which was the biggest hit with your little ones. Don’t forget to save this list for later by sharing it on Pinterest!

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