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Schoolhouse Chili Recipe

Schoolhouse Chili Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 70 min. YIELD:6 servings


  • 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


  • 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. 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.