How To Make Beanless Chili
Please everyone, both young and adults, with this flavorful and well-spiced Beanless Chili made with ground beef, tomato soup, bell peppers, and chilis.
Serves:
Ingredients
- ¼cupwater
- 2largeonions,, diced
- 2poundsground beef
- salt and ground black pepper,to taste
- 1tbspolive oil
- 4red bell peppers,seeded, diced
- 4cupstomato vegetable juice cocktail
- 14½oztomatoes,(3 cans), diced
- 26oztomato soup,(1 can), such as Campbell’s
- 1lbchorizo sausage,ground
- 4ozgreen chilis,(2 cans),diced
- 3tbspchili powder,such as McCormick
- 1tbspadobo seasoning,(rojo adobo) optional
Instructions
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Bring water to a boil in a large soup pot, reduce the heat to low, and cook the onions in the simmering water for 5 to 8 minutes until translucent.
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Add ground beef to onions. Cook and stir for about 10 more minutes until ground beef is browned and crumbly.
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Sprinkle the beef with salt and black pepper as it cooks.
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Drain excess grease.
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Heat olive oil in a large skillet over medium heat.
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Cook and stir bell peppers in the hot oil for about 5 minutes until softened.
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Add the peppers to the meat mixture.
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Stir the vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into the mixture until combined.
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Bring the chili to a boil, reduce heat, and simmer for about 30 minutes until thickened.
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Cover and continue simmering for about 20 minutes more to blend flavors.
Nutrition
- Calories: 385.92kcal
- Fat: 27.19g
- Saturated Fat: 9.86g
- Trans Fat: 0.76g
- Monounsaturated Fat: 12.55g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 14.50g
- Fiber: 3.11g
- Sugar: 7.84g
- Protein: 21.38g
- Cholesterol: 74.52mg
- Sodium: 751.63mg
- Calcium: 53.52mg
- Potassium: 745.20mg
- Iron: 3.13mg
- Vitamin A: 129.75µg
- Vitamin C: 111.29mg
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