Kid-friendly Chili

This kid-friendly chili is hearty, mild and packed with hidden vegetables that even picky eaters won't notice! Make it in the slow cooker or on the stovetop for an easy family dinner. It's freezer-friendly and can also be made gluten-free and dairy-free.

Course Main

Cuisine American

Keyword chili for kids, crockpot chili, hidden veggie chili, kid-friendly, kid-friendly chili, kid-friendly chili recipe, slow cooker chili, toddler-friendly chili

Prep Time 30

Cook Time 3

Total Time 3 30

Servings 1-cup servings

Calories 238kcal

Author Erin Dooner

Ingredients

2 pounds ground beef
2 stalks celery roughly chopped
1 cup onion roughly chopped
1 cup shredded or grated carrots from about medium 2 carrots
1/2 cup green onion chopped
2 cups baby spinach
1 teaspoon minced garlic
1 1/2 cups beef broth divided
2 tablespoons chili powder*
2 tablespoons hot sauce like Tabasco or Frank's Hot Sauce
1 29-ounce can tomato sauce
1 6-ounce can tomato paste
1 tablespoon brown sugar or coconut sugar
2 tablespoons Worcestershire sauce
1/2 cup barbecue sauce I recommend Sweet Baby Ray's Honey BBQ sauce
2 15-ounce cans kidney beans drained and rinsed

US Customary - Metric

Instructions

Cook the ground beef:

If you want to cook the chili on the stovetop, use a pot large enough to fit all the ingredients. If you'll be cooking in the slow cooker, you can simply use a large skillet to cook the ground beef.
Cook the ground beef until cooked through and drain the fat.
2 pounds ground beef
To a blender, add the celery, onion, carrots, green onion, spinach, garlic, and 1/2 cup beef broth. Puree until liquid.
2 stalks celery, 1 cup onion, 1 cup shredded or grated carrots, 1/2 cup green onion, 2 cups baby spinach, 1 teaspoon minced garlic, 0.5 cups beef broth
In the skillet you cooked your beef in, pour the green sauce over the meat and cook on medium, stirring frequently, until the beef has absorbed the green sauce. This is how you have so many hidden vegetables in your chili! It looks a little weird to have “green meat” in the skillet, but once it is in the chili, it's not green anymore! Cook until the meat has absorbed most of the green sauce.

If using a slower cooker:

Transfer the meat to your slow cooker, add the remaining ingredients), and cook on low for 6 hours or high for 3 hours. If you cook on high, make sure to stir frequently to avoid burnt and stuck layers on the bottom and edges. I prefer to cook it slowly so that the flavors have more time to mix together and develop.

If cooking on the stovetop:

To your pot with the ground beef, add the remaining ingredients, including the remaining 1 cup of beef broth. Simmer the chili on low for 2-3 hours on the stovetop. Stir every now and then to make sure it's not sticking to the bottom of the pan.
1 cups beef broth, 2 tablespoons chili powder*, 2 tablespoons hot sauce, 1 29-ounce can tomato sauce, 1 6-ounce can tomato paste, 1 tablespoon brown sugar or coconut sugar, 2 tablespoons Worcestershire sauce, 1/2 cup barbecue sauce, 2 15-ounce cans kidney beans

How to store:

Cool and store any leftovers in the fridge for up to 4 days. Or you can freeze it in a freezer-safe airtight container for up to three months.

Notes

Chili powder: In some countries, chili powder means pure ground chile. This recipe calls for an American-style chili powder blend containing spices such as paprika, cumin, oregano and garlic. Do not use pure ground chile in the same quantity.
Cooking time: The slow cooker takes 3 hours on high or 6 hours on low. For the stovetop method, simmer for 2-3 hours. The total time shown is based on the 3-hour cooking option.
Gluten-free and dairy-free options: Check the labels on your Worcestershire sauce, hot sauce and BBQ sauce. Some Worcestershire sauces contain barley malt vinegar and are not gluten-free.
Storage: Refrigerate leftovers in airtight containers for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition