No-Bean Chili Recipe
- 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.
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.
Reviews for No-Bean Chili
"Question: How many oz in one serving?"
"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"
"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."
"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."
"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."
"This is very good and low in carbs. I also add tomato juice. We eat it without rice or pasta."
"Followed the directions, not much flavor you expect from chili. Tasted like spaghetti sauce."
"Made a double batch, and it still fit into my crock pot. Loved it on the rice. I added a couple of banana peppers to give it a little more kick. I still felt it needed something else....not sure just what."
"Very good recipe. I made it on the stove top in my dutch oven rather than in the slow cooker. I saute'd the onions, bell pepper, and galric in a tablespoon of olive oil then added the rest of the ingredients and simmered on low for abot 30 minutes. I like my chili a little spicy so I used about 1 1/2-2 tablespoon of chili powder. Follwed all other ingredients as given. My son loved it with cheese and cornchips."
"This is my new favorite chili recipe! I was running short on time, so I made it on the stovetop. It was simple and fantastic."
"Very good! -And very easy. Will definitely make again!!"
"We loved this easy and delicious recipe! I omitted the parsley and served shredded cheese as a topping. The ground beef was melt-in-your mouth tender. It was so nice to have this chili all ready to serve when we got home from a busy morning at church (it was just right even though it cooked nearly five hours). This is a keeper!"
"I made this tonight and my son said, "Is this a new recipe?" He liked it better than my old one. Our kids don't like a lot of beans but I did add one can of chili beans for those of us that like them. Turned out great."