Chili, as you likely well know, isn’t chill. It’s not a hard dish to make, mind you–quite easy, actually. But it takes time; it takes timing. And you probably don’t have time for that, especially not if it’s gameday, halloween night, or the usual action-packed day.
Now, you don’t have time to sit at a pot for sixty minutes, obviously; we, though, don’t even need 30 here. Indeed, what if I told you we can get your grub–pretty good grub at that–on the table in 20 minutes start to finish? You have time for that. All we have to do is throw out the usual process, authenticity, complexity you might be accustomed to when eating a bowl of red–we did title it “easy chili for kids,” after all. Sweating onions and garlic? Nah, they don’t care, and usually don’t like little bits in their food. Adding ingredients at particular times to build layers of flavor? Yo, it’s all going in at once–well, more like twice (but you get the idea). All in, just with as little effort as possible–including absolutely no prep.
Shortcuts? Sure. But we also draw on a few secrets to ensure a satisfying and accessible meal for you and your child. Pumpkin is not an obvious and/or even sensible sub for tomatoes; still, it adds creaminess and a natural sweetness that will appeal to a toddler. Spices stick to the usual mix for chili–paprika, cumin, garlic, et al.--with a more modest sprinkling to account for baby mouths. No, the magic comes from the use of chocolate–in fact, we’ve been known to drop in a piece of Halloween candy or two to get the job. We didn’t invent chocolate-in-chili, but we sure do appreciate what it can do: it provides a depth and subtle sweetness that allows the chili to well overachieve relative to your effort.
See the Serve section for tips on how to make the most of chili night!
No knife, no cutting board, no stress. Everything here gets tossed straight in the pot. The pumpkin keeps things smooth and mellow, while the ground beef and spices give it just enough “real chili” flavor to satisfy both the grown-ups and the kids. Chocolate brings the secret depth, and if you’ve got leftover Halloween candy, even better.
This whole process is more about rhythm than precision. You’ll see when it’s ready—the texture will thicken and the color will deepen to that perfect dark orange-brown.
Can I skip the beans?
Absolutely. The chili stands up fine without them; they just add a touch of bulk and fiber.
What kind of pumpkin should I use?
Any plain canned pumpkin puree works. Avoid pumpkin pie filling (it’s pre-sweetened).
Can I use ground turkey instead of beef?
Sure—just bump up the fat elsewhere with a bit of oil or butter so the texture stays rich.
Is it really toddler-friendly?
Yes. The spice mix is mild and the chocolate smooths any edge. If you’re worried, halve the paprika and cumin the first time.
Can I make it ahead?
It reheats well, so yes. It thickens in the fridge, so add a splash of broth when warming up.
This easy chili for kids combines hearty ground beef with smooth pumpkin for a mild, nourishing bowl that little ones love. It’s a perfect way to sneak in veggies while keeping the flavor comforting and familiar.
If you have the time and inclination to make the chili the more traditional way, dice half of a small onion and cook in a splash of oil for 3-4 minutes; dice up and add in two cloves of garlic and let cook for another minute before adding beef. Add a tbsp of tomato paste while the beef is cooking before bringing in the remaining ingredients.
Servings 3
Serving Size 1 small bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
