Schoolhouse Chili

Total Time Prep: 10 min. Cook: 70 min.
Yield 6 servings
Test Kitchen Approved
When I was a school cook, the students loved my chili because they thought it didn't have beans in it. They didn't know I puree the beans, tomatoes, onions and green pepper to create a tasty, vitamin-packed chili! —Mary Selner, Green Bay, Wisconsin

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) mild chili beans, undrained
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 pound ground beef
  • 1-1/2 teaspoons salt
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti, optional

Directions

  1. In a blender, combine the tomatoes, beans, onion and green pepper; cover and puree until smooth.
  2. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add seasonings and pureed vegetables. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti if desired.

Nutrition Facts

1 cup: 243 calories, 10g fat (4g saturated fat), 50mg cholesterol, 1048mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 19g protein.

When I was a school cook, the students loved my chili because they thought it didn't have beans in it. They didn't know I puree the beans, tomatoes, onions and green pepper to create a tasty, vitamin-packed chili! —Mary Selner, Green Bay, Wisconsin
Recipe Creator

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