Blender chili


I know, the title of the post has you doubtful already. But stick with me, this will be the healthiest chili your husband/kids/friends/you ever ate without knowing it!

One of my all-time favorite ways to sneak healthy veggies into foods without detection is by juicing or blending them. This removes the physical give-away chunks that usually trigger the “ew” factor. You can get people to eat all kinds of yummies if they don’t know it’s there! I won’t tell if you don’t.


  • 1 pound ground beef or turkey (omit for vegetarians)
  • 1 can diced tomato
  • 2 cans kidney beans (or any kind)
  • 2 large carrots
  • 2 sticks celery
  • 1 cup leafy greens; spinach or kale
  • 1-2 cans tomato sauce
  • 2 tbsp garlic salt
  • 6 tbsp chili powder
  • 2 tbsp black pepper
  • Sriracha to taste

Step 1: In a large pan, cut up the celery and carrots. Cover with water, and bring to a boil. You will blend these once cooked.

Step 2: Brown the ground beef or turkey if using. Drain the excess fat.
Step 3: Once the carrots are soft when poked with a fork (9-15 minutes) strain and add the carrots, celery, leafy greens, and one can of beans to a blender. Blend on high until completely liquid. This preserves the vitamins as well as fiber content from your veggies while masking the flavors. Add more water if needed while blending.
Step 4: Add the other whole can of beans to the meat, along with the diced tomatoes (best with green chilies for extra heat!) and the tomato sauce.
Step 5: Add in the veggie-licious paste and mix well. Sprinkle on the spices, mix, and taste test. Add more of whatever is needed to please the palate.
And there you have it! Super nutrient-packed chili that will still taste great and stick to your ribs. Delicious served with hot fresh cornbread, or over spaghetti like cincinnati chili.

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