Chili with Beans

When my children were small, they hated kidney beans in their chili, but I wanted to make sure they got all the protein and fiber the beans provide. So I’d puree three-fourths of the beans and half a can of tomato sauce in the blender. I added this mixture to the chili along with the whole beans I’d set aside. While they would still pick the whole beans out of their chili, I knew they were getting the benefits of the beans. The pureed mixture made the chili extra thick and tasty, too. —Lorri Simmons, Minden City, Michigan