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Schoolhouse Chili

 Schoolhouse Chili
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
6 ServingsPrep: 10 min. Cook: 70 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1-1/2 teaspoons salt
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti, optional


  • In a blender, combine the tomatoes, beans, onion and green pepper;
  • cover and puree until smooth.
  • 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.
  • Yield: 6 servings.
Nutritional Facts: 1 cup equals 243 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 1,048 mg sodium, 17 g carbohydrate, 5 g fiber, 19 g protein.