If your kids complain and pick at their chili because of the “yucky” vegetables, this chili is for you!  My sons used to love my chili.  They ate big chunks of red bell pepper and onion with smiles on their faces.  Then the picky “threes” started, and suddenly my good eaters wouldn’t eat anything.  My solution–puree, puree, puree!

Super Picky Eaters' Chili BEFORE . . .

This mild, yet satisfying, chili is very versatile.  It can be made low carbohydrate or Paleo-style without beans or corn.  You may also add other vegetables, such as pumpkin or butternut squash to sweeten the chili and give it more vegetable nutrition.  The key with my picky eaters right now is to puree the vegetables they don’t like (such as onions and red peppers) and to leave the vegetables they do like whole (such as corn and butternut squash), so they recognize the yummy chunks in their food and are more likely to eat it.

. . . and AFTER! (okay, I did help him get the last bite)

I made this chili last night and my boys chowed it down.  I used a can of corn and added the beans to the boys’ bowls right before serving, skipping my own bowl.  This way my boys got the kidney beans they love and I was able to eat a double portion without worrying about my various health concerns.

Yum!  Aren’t you glad it’s soup weather again?

Super Picky Eaters’ Chili

2 1/2 pounds ground beef (or ground turkey)
2 cups water
1 cup onion, roughly chopped
1 cup red bell pepper, roughly chopped
6-8 cloves garlic
4 cups tomato juice
1  can kidney beans (about 1.5 cups) (optional)
1 can corn (or veggies of your choice – see variations)
1 tablespoon chili powder (add more if your kids like spicy foods)

Brown the beef in a dutch oven or stew pot over medium heat.  Pour off the grease and return the beef to the stove. Meanwhile, put the water, onion, red pepper and garlic in a small saucepan and bring to a boil.  Boil until the peppers and onions are soft.  Use a soup wand (stick blender) to puree the vegetables or put them into a blender or food processor and blend until the onions and red peppers are well pureed.  Add the pureed vegetables and tomato juice to the beef and simmer for about 45 minutes to an hour.  Add the beans, corn and spices (no need to drain the beans and corn unless you want to) and continue to simmer until the flavors have melded and the chili has cooked down to your desired thickness (drain the corn before adding for a thicker chili). Serve with shredded cheese or a dollop of yogurt if desired.

Makes about 12 cups of soup depending on how much you let it cook down

Variations: Add 1/2 – 1 cup pumpkin, butternut squash or carrots to the puree for a sweeter chili.

You may also add any other vegetable your kids like to eat, such as green beans or broccoli.  I once made a “chili vegetable soup,” using ground turkey, corn, broccoli, cauliflower, and green beans along with the onion, red pepper and tomato juice.  My kids ate it, so I consider it a success even though I thought it was only so-so tasting. Just remember, you want to puree anything they might “get picky” about and leave whole anything that will temp them to eat it.

Meal Planner:  I keep things simple by serving this chili with sliced apples and crackers or cornbread.

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