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Sonoma Family Life Magazine

Make Chili Kids Will Eat

By Momma Chef

When my eight-year-old son—a picky eater—came home from school one day and asked me to make chili for dinner, I was ecstatic. I knew the recipe had to be kid-friendly (no green specs of anything could be visible), so that was the night my kid-approved chili was created. All my boys love this meal, and that is quite a miracle!  

Simple and Kid-Approved Chili

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes


1 tsp. olive oil

1 pound lean ground beef

2 15 oz. cans crushed tomatoes

1 15–16 oz. can kidney beans, drained

1 packet McCormick Mild Chili Seasoning


In a large pot, add oil and brown the meat over medium heat for five minutes, breaking up the meat as you stir.

Pour in tomatoes, kidney beans, and chili seasoning and stir to mix.

Cover and cook for an additional 20 minutes, stirring occasionally.

Serves: 6


• When serving, add assorted toppings, such as shredded cheese, chopped onions, or sour cream.

• To reduce sodium, try using McCormick Less Sodium Chili Seasoning Mix or 30% Less Sodium Mild Chili Seasoning Mix.

• If you like a bit more heat, add ¼ tsp. crushed red pepper.

• If you want to make this in a crockpot, pour oil on the bottom, place the uncooked beef on the oil, and then the rest of the ingredients on top of the beef. Cook on high for 4 hours or on low for 6 hours.

This article originally appeared on It has been reprinted here with permission.

Karen Nochimowski, aka Momma Chef, is a mother of three active boys (ages 12, 8, and 5). On her blog,, find more of her recipes, all of which require no more than six ingredients and six minutes of prep time.