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.
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.
Add ground beef to onions. Cook and stir for about 10 more minutes until ground beef is browned and crumbly.
Sprinkle the beef with salt and black pepper as it cooks.
Drain excess grease.
Heat olive oil in a large skillet over medium heat.
Cook and stir bell peppers in the hot oil for about 5 minutes until softened.
Add the peppers to the meat mixture.
Stir the vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into the mixture until combined.
Bring the chili to a boil, reduce heat, and simmer for about 30 minutes until thickened.
Cover and continue simmering for about 20 minutes more to blend flavors.
- 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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