No-Bean Chili Recipe

4 16 18
No-Bean Chili Recipe
No-Bean Chili Recipe photo by Taste of Home
Publisher Photo

No-Bean Chili Recipe

Read Reviews
4 16 18
Publisher Photo
I often combine the ingredients for this zesty chili the night before. In the morning I load up the slow cooker and let it go! It's so easy to prepare. —Molly Butt, Granville, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup minced fresh parsley
  • 1 tablespoon chili powder
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Hot cooked rice or pasta
  • Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

Directions

Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice. Yield: 6 servings.
Thoroughly wash fresh parsley and shale off excess water. Wrap in paper towels and store in a plastic bag in the refrigerator for up to 1 week. Chopping parsley is easier if the leaves are thoroughly dry.
Originally published as No-Bean Chili in Taste of Home Ground Beef Cookbook 1999, p73

Nutritional Facts

1 serving (calculated without optional toppings): 225 calories, 10g fat (4g saturated fat), 71mg cholesterol, 940mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 24g protein.

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  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup minced fresh parsley
  • 1 tablespoon chili powder
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Hot cooked rice or pasta
  • Optional toppings: shredded cheddar cheese, sour cream and sliced green onions
  1. Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice. Yield: 6 servings.
Thoroughly wash fresh parsley and shale off excess water. Wrap in paper towels and store in a plastic bag in the refrigerator for up to 1 week. Chopping parsley is easier if the leaves are thoroughly dry.
Originally published as No-Bean Chili in Taste of Home Ground Beef Cookbook 1999, p73

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Reviews forNo-Bean Chili

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MY REVIEW
MississippiGirl User ID: 2561077 279980
Reviewed Dec. 26, 2017

""Horrible. This chili was like mush! My husband's comments..."Please don't fix this again! Use your original way of making chili. Tasteless....SO disappointed!""

MY REVIEW
thatchergb1700 User ID: 8765373 243527
Reviewed Feb. 9, 2016

"Question: How many oz in one serving?"

MY REVIEW
Hansgirl21 User ID: 8578893 235247
Reviewed Oct. 19, 2015

"I was really looking forward to trying a new crockpot beanless chili. My husband likes no bean chili and asked for it. It was horrible. I followed the recipe exactly, not even a small change. My husband took 2 bites and wouldn't eat it. The beef turned into like a minced meat with a horrible texture and I couldn't taste the spices, pretty much just tomato and minced meat. Very disappointed"

MY REVIEW
DeniseMo User ID: 2164226 234890
Reviewed Oct. 13, 2015

"I made this as directed. It was super easy and the meat was tender. However, I found this to be lacking of flavor and spice, not necessarily heat. I enjoy depth of flavor in my chili."

MY REVIEW
cheriinil User ID: 6339649 203733
Reviewed Sep. 15, 2014

"I love this recipe! I follow the recipe exactly and it was great. I love chili in the fall and winter. I'm a person that can't have beans, so it's perfect for me."

MY REVIEW
djakins User ID: 3730659 59093
Reviewed Jul. 16, 2014

"I made this but used a can of Rotel instead of the tomatoes. We loved it. I probably will add another can of tomato sauce the next time simply because we like our chili to be a little bit more liquid, especially since I only used 1 pound of ground beef instead of the 1-1/2 pounds. We used it as a topping for tamales and it was excellent. We're very particular about our chili for hot dogs and this would be very good. I'll probably make a big bunch to freeze so we'll have it."

MY REVIEW
ras1103 User ID: 3601852 32881
Reviewed Jan. 12, 2013

"Excellent flavor, but just a bit salty for our taste. Will cut back on the salt next time and/or use low-sodium tomatoes and sauce."

MY REVIEW
maryvandorin User ID: 1430948 79232
Reviewed Apr. 3, 2012

"This is very good and low in carbs. I also add tomato juice. We eat it without rice or pasta."

MY REVIEW
billie63 User ID: 1600977 43552
Reviewed Nov. 3, 2011

"awesome"

MY REVIEW
Luvinmilife11 User ID: 6205140 100257
Reviewed Oct. 5, 2011

"Followed the directions, not much flavor you expect from chili. Tasted like spaghetti sauce."

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