Chilis are easy to put together. Throw a few ingredients in a big pot, let simmer for a while and you’ll fill the house with the aroma of comfort food. Plus, if you double the recipe, you’ll have plenty for company, or to freeze for a meal for next week. You probably already have all the ingredients in this chili on hand.
The best thing about chili is that you can add more veggies if your kids will let you, or you can puree veggies and add them, or even puree the kidney beans if your kids don’t care for them! That way your kids will still get their fibre along with their protein, and lots of vitamins as well. Win – win! This mild chili will hit the spot in these last few weeks (or months!) of winter.
My kids like to top chili with grated cheese and scoop it up with tortilla chips, but I prefer it just the way it is. Hearty, meaty, filling, and warming. You can serve with a side of salad, or chopped up raw vegetables to really fill up your family with a healthy meal.
- 500g lean ground beef
- 1 medium onion, chopped
- 2 medium carrots, grated
- 3 tsp chili powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp. oregano
- 1 cup canned diced tomatoes
- 1 cup tomato sauce
- 1 cup red kidney beans
- Brown ground beef in a large pan. Add onions, cooking for about 5 minutes. Drain fat.
- Add chili powder, salt, pepper, and oregano.
- Add tomatoes, carrots, tomato sauce, and kidney beans.
- Simmer for 45 minutes.
- Serve with a salad, or fresh raw vegetables.