Include in Print View:

Toddler Chili Gets An Upgrade (Roll and a Bowl)

A toddler friendly version of bowl and a roll features pumpkin chili and a pumpkin glazed cinnamon roll.

If you know "roll and a bowl"—and you may need to be from particular "flyover states" to do so—then you know: a cinnamon roll and chili bowl is an epic lunch. Skepticism here is understandable, even warranted—but if you appreciate the odd-but-compelling way ranch dressing enhances bad pizza, then you’ll find something weirdly compelling and comforting about a sweet bun being dipped into, well, a bowl of wet meat. Besides, we’re serving this to small children: soup and a pastry not only makes sense to them; it’s precisely what they want to eat. A toddler chili, if you will.

Now, because we’re feeding this to small children, adjustments have been made. First and foremost, there’s a whole can of pumpkin here–half in the roll, half in the bowl–to provide some natural sweetness (in lieu of more sugar) and more nutrients; Greek yogurt is used in the roll dough to add protein and save you from having to use yeast and/or a stand mixer to get the rolls together. It’s true: this isn’t a “real” cinnamon roll. But your kid is about to have something with icing on it for lunch or dinner–do you think they’ll really care?

(Check out our other great soup recipes!)

FAQ

Q: Can I use turkey or chicken instead of beef?
A: Yes — just brown the poultry, remove it before simmering, then add it back afterward so it stays tender.

Q: Is the pumpkin puree necessary?
A: Yes — for both the roll and the chili it adds natural sweetness, extra nutrients and a creamy texture without relying on added sugar. newdadskitchen.com

Q: What about spice levels for toddlers?
A: Keep it mild: reduce paprika/cumin, omit hot chilies; you can always add more heat to your own portion later.

Q: Can this be made ahead?
A: Absolutely — cook the chili earlier, reheat gently; prepare dough for rolls and bake just before serving or warm them.

Ingredients Summary

This recipe combines two nourishing components: a soft pumpkin-spiced roll and a mild, savory chili built for toddlers’ palates.

  • Pumpkin Roll: simple dough using yogurt and pumpkin puree for moisture and nutrition — no yeast or long rising time.
  • Chili: balanced with ground beef, beans, and pumpkin for gentle sweetness and creaminess without spice.
  • Both elements rely on pantry basics and are free from added sugar or excessive salt.

Steps Overview

  1. Make the dough: Stir together flour, pumpkin, and yogurt to form a soft, pliable dough; roll, fill, and bake until golden.
  2. Cook the chili: Brown the meat, stir in aromatics and pumpkin, then simmer low and slow for a smooth, hearty texture.
  3. Serve together: Pair a warm roll with a small bowl of chili for a filling, protein-rich toddler meal that’s comforting yet balanced.

FAQ

Can I swap the beef for another protein?
Yes — turkey, chicken, or even lentils all work well.

Is the pumpkin flavor strong?
No — it adds mild sweetness and texture more than noticeable flavor.

Can this meal be frozen?
Yes. Freeze chili and rolls separately; reheat gently before serving.

What ages is this suitable for?
It’s designed for toddlers 12 months + who can handle soft chunks and light seasoning.

Links Section

What to Serve With This

More Toddler-Friendly Recipes Like This

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Ratings 5 from 1 votes
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Intermediate
Servings: 6
Description

A cozy “roll and a bowl” combo featuring mild pumpkin chili and a soft, naturally sweet pumpkin cinnamon roll. Easy to prep, full of protein and fiber, and designed to fill toddlers up before the sugar rush ever starts.

Ingredients
    Pumpkin Cinnamon Rolls
  • 1.75 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 can Pumpkin Puree
  • 1/2 cup Greek Yogurt (any full-fat yogurt will do)
  • 2 tbsp Butter (coconut oil also works here)
  • Cinnamon Powder
  • Sugar
  • Cream Cheese
  • Maple Syrup (honey or agave can work, too)
  • Milk (optional; as needed)
    • Chili
  • 1 Onion
  • 1/2 lb Ground Beef (for a chunkier, meatier chili add a whole pound)
  • 2 tbsp Tomato Paste
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Cumin
  • 1 can Diced Tomatoes (and juice)
  • 1 can Chili Beans (or kidney beans)
  • 2 cups Chicken Broth (low-sodium recommended)
  • 1/2 can Pumpkin Puree
  • 2 squares Chocolate (optional; dark or baking chocolate)
Instructions
    Cinnamon Rolls
  1. 1
    In a large bowl, mix flour, baking powder, and two pinches of salt. Add pumpkin and yogurt to the bowl.
  2. 2
    Using your hands or a big spoon, blend ingredients until a dough begins to form; bunch dough into a ball and refrigerate for 15-30 minutes. (Note: if dough is still wet and sticky after mixing, add more flour; if crumbly and dry, add more yogurt.)
  3. 3

    If using an oven, set it to 350 and cover a flat pan with parchment paper.

  4. 4
    To make the cinnamon glaze that’ll go inside the roll, melt the butter; then add enough cinnamon powder and sugar to thicken the butter into a syrup or paste.
  5. 5
    Lightly dust a flat surface with flour. With your hands and a rolling pin, flatten the dough ball and spread out across your surface so that it forms a thin rectangle (or closest thing to it).
  6. 6
    Cutting north-to-south, cut out thin and long (say, roughly 1/2” apart) strips of dough. Brush the top surface of the dough with the cinnamon-sugar mixture.
  7. 7
    From one end, roll up the dough into a pinwheel/spiral, brushing the bottom surface with the cinnamon-sugar mixture as you roll it onto itself. Be sure and brush the edge of the spiral with a bit of the mixture so it can stick to the roll.
  8. 8

    Place rolls upright onto parchment paper. Cook for 25-30 minutes in an oven, or 8-10 minutes in an Air Fryer set to 350 (and the 'Bake' option, if your air fryer has one).

  9. 9
    While the rolls cook, make the icing: put a hunk of cream cheese in a small bowl, then drizzle with maple syrup; blend until smooth. If too thick or not pliable, add a splash of milk to thin.
  10. 10
    When dough is fully cooked on the inside, remove rolls from the oven and allow to cool for 10 minutes before icing.
    11. Chili
  11. 11
    Dice onion into small pieces. Rinse and dry your beans.
  12. 12
    In a pot, heat a tablespoon of oil to Medium; once hot, saute the onions until translucent, roughly 3-4 minutes. Add beef and cook until browned, roughly 2-3 minutes; chop meat into small bits as it cooks.
  13. 13
    Add in tomato paste, a generous amount each of onion and garlic powder, and as much paprika and cumin as you and/or your child are comfortable with; mix with beef and onions and allow to cook for 30-45 seconds.
  14. 14
    Add in the tomatoes and their juice, broth, beans, pumpkin puree, and chocolate if using; raise heat to Medium High to bring to a boil, then lower until contents of the pot bubble but gently.
  15. 15
    Simmer for at least 30 minutes.
    16. Serve
  16. 16

    Bowl and roll is typically served on two plates, one for the chili and one for the bowl; rest assured, mixing is optional (but kind of fun and gross?). We typically set out an array of condiments for topping—including avocado, lime, shredded cheese, crackers, cilantro—so everyone can customize his/her own bowl of chili, but feel free to pre-plate as you see fit. If your child isn’t ready for a multi-ingredient stew, try spreading a bit of avocado on a cracker and topping it with chili; if he/she is more of a soup person, you can thin the mixture with a bit of chicken broth before serving.

    17. Adapt
  17. 17

    Ground chicken or turkey can be used instead of ground beef–just pull the poultry from the pot after browning and do not return until after you finish simmering the chili. For the baby mouths out there, feel free to go easy on the seasonings; you can always add a bit of chili spice or oil to your own bowl after serving.

Nutrition Facts

Servings 6

Serving Size 1 bowl and 1 roll

Amount Per Serving
Calories 310kcal
% Daily Value *
Total Fat 12g19%
Cholesterol 20mg7%
Sodium 300mg13%
Total Carbohydrate 40g14%
Dietary Fiber 5g20%
Sugars 6g
Protein 12g24%
Vitamin A 2400 IU
Vitamin C 14 mg
Iron 2.8 mg
Vitamin B6 0.25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: toddler dinner, toddler dinners, toddler dinner ideas, toddler meal ideas, easy toddler meals, toddler lunch ideas, fun toddler recipes, toddler recipes, toddler chili, toddler soup, toddler chili, pumpkin chili, roll and a bowl, toddler dinner ideas, easy toddler meals, kid-friendly chili, pumpkin puree dinner, high-protein toddler meal, toddler comfort food, family dinner easy
Read it online: https://newdadskitchen.com/recipe/toddler-chili/
The recipe author and his then-infant son
Brad

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.