Flavorful and Kid-Friendly Chili Recipe

This easy to make chili recipe is flavorful enough for adults but mild enough to still be kid-friendly. Most children (and some of us adults) simply can't tolerate hot and spicy foods. I created a flavorful but kid-friendly chili recipe that wouldn't bring tears to my child's eyes or irritate my own sensitive stomach. This milder kid-friendly chili recipe is still flavorful without being boring.

The chili recipe's flavorful tomato base packs a healthy dose of the cancer fighting antioxidant lycopene. The kidney and pinto beans add a powerhouse of nutrient rich complex carbohydrates, vitamins, fiber and healthy protein to the chili.

I use extra lean ground beef to reduce the fat in the chili recipe - at least 90% to 94% lean beef raised without hormones or antibiotics. I sometimes substitute ground turkey for the beef in the recipe. I've also reduced the amount of ground beef in the recipe by half with good results. My carnivorous husband didn't seem to notice. This not only saves fat and calories but is friendly on the budget.

It's a chili recipe that's simple and quick enough to prepare on a busy week night. I sometimes like to put a pot of this flavorful and kid-friendly chili on to cook on a cold weekend afternoon and give it plenty of time to slowly cook. The longer it simmers the more flavorful it will become. This chili is even better leftover the next day.

1 lb. lean ground beef
½ cup diced onion
1 14 oz. can diced tomatoes with liquid
1 14 oz can tomato sauce
2 14 oz cans Bush Chili beans (mild)
1 14 can dark red kidney beans (rinsed and drained)
1 Tbsp. chili powder
1 tsp. ground cumin
freshly ground black pepper
pinch salt (opt.)
grated cheese of choice and/or sour cream (opt)
serve with corn chips, choice of crackers or tortilla chips

Brown the ground beef and onion in a large stockpot or Dutch oven - drain the beef mixture. Next add the can of tomatoes plus one can of water. Then stir in the remaining ingredients. I add several grinds of fresh black pepper which adds extra flavor without adding too much heat. Taste test the chili and add a pinch of salt if desired. Bring the chili to a gentle boil, then reduce the heat and allow to simmer for at least 30 to 45 minutes, stirring occasionally.

Ladle the steaming chili into bowls and top generously with grated cheddar cheese or Colby and Monterey Jack cheese blend. Use low fat or fat-free cheese if preferred. Add a dollop of low-fat sour cream if desired. Serve with corn chips, tortilla chips or your choice of crackers. Our family is small so there's always enough leftover to enjoy a bowl of this chili with a grilled cheese sandwich the next day. The recipe can easily be doubled if cooking for a crowd.

Another flavorful way to enjoy the leftover chili is in a main course Taco Salad. Put your favorite salad greens and chopped tomatoes on a plate. Next add a layer of tortilla chips and then reheated chili. Next layer on your choice of grated cheese, sour cream, salsa or diced green onions. Simply delicious!