Tori's Beanless Chili

Tori's Beanless Chili

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Tori
Recipe by  Tori

“This is a big pot of chili, great for when you have company; or you can freeze half and serve it again on a cold night when you don't feel like cooking. This is not too spicy for my young kids but flavorful enough to please the adults.”

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Ingredients

Adjust Servings

Original recipe yields 14 servings

Directions

  1. Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.
  2. Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.
  3. Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.

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Reviews (2)

Rate This Recipe
justcookin
4

justcookin

Tons of flavor & the perfect consistency. A new favorite!

tj
0

tj

This recipe was a huge hit with my husband and friends. I'm not an onion fan but even without them the taste was really good. Great for a cold winter day!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 1275 mg
  • 51%

Based on a 2,000 calorie diet

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