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–+ servings
two yellow bowls filled with chili and lots toppings

🍅 Kid-Friendly Non-Spicy Chili

This delicious, non-spicy chili is the best! Kid-friendly, easy to make, and super customizable. Your belly will thank you for all the meat-free yummm!
Course Dinner, Lunch, Main Course, Soup
Cuisine American, Tex-Mex
Prep Time 7 minutes
Cook Time 21 minutes
Total Time 28 minutes
Servings 8
Calories 239kcal


  • large pot


  • 2 Tablespoon olive oil
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 carrots peeled & finely chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 28 ounce can diced tomatoes or 3 cups tomatoes, chopped
  • 1 cup frozen corn
  • 15 ounce can pinto beans drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can kidney beans drained and rinsed
  • 1 Tablespoon tomato paste
  • 1 ½ Tablespoon chili powder
  • 1 ½ Tablespoon cumin
  • 2 Teaspoon oregano
  • ½ Teaspoon salt
  • ⅛ Teaspoon cayenne pepper
  • ½ Tablespoon red wine vinegar

Toppings (all optional)

  • cilantro
  • sour cream
  • shredded cheddar cheese
  • corn chips


  • Heat oil on medium in a large stock pot. Add onion, pepper, carrots, celery and garlic. Stir and sauté for 3-5 minutes.
  • Add broth, tomatoes, corn, beans, tomato paste, and spices. Stir together. Increase heat, bring mixture to a boil, and boil lightly (slightly more than a simmer) for 12-15 mins.
  • Bring heat to low and stir in red wine vinegar. After 1 minute, remove from heat.
  • Scoop into bowls and have fun with toppings!



🍅 To keep this chili non-spicy, use the recipe's stated amounts (or even lower) for the chili powder and cayenne. Nothing else in the recipe carries any heat. If you're worried this chili won't be mild enough for your kids, ditch the cayenne.
🍅 There are lots of toppings options - cheese, sour cream, avocado, cilantro, corn chips, nutritional yeast, chopped green onions, and hot sauces. If you want to keep the chili vegan, gluten-free and dairy-free, top with avocado, cilantro, corn chips and a sprinkling of nutritional yeast. Delish!
🍅 This chili has countless ingredient swap options - I used baby carrots instead of regular carrots. Almost any bean will work (pinto, black, chili, light kidney, dark kidney, red, white). All of these seasonings are doable - chili powder, onion powder, cumin, oregano, cayenne, salt, pepper, cocoa powder, garlic powder, paprika, bay leaves, chipotle powder. Instead of red wine vinegar, you can use sherry vinegar, apple cider vinegar, lime juice or lemon juice. A yellow onion can be swapped with red onion, green onion/scallions, or even onion powder.
🍅 Most of the veggies can be fresh, frozen or canned. Use what you have! A frozen bag of chopped, mixed veggies can cover a lot of bases, and a jar of minced garlic is a good idea too. 


Serving: 1bowl | Calories: 239kcal | Carbohydrates: 41g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1186mg | Potassium: 904mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3876IU | Vitamin C: 35mg | Calcium: 130mg | Iron: 5mg