No-Bean Chili Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 small onion chopped
- 1/2 teaspoon paprika
- 1 tablespoon chili powder
- 1-1/4 teaspoons salt
- 1 small green pepper chopped
- 1 can (8 ounces) tomato sauce
- 1/2 cup minced fresh parsley
- 1 can (4 ounces) chopped green chilies
- 1-1/2 pounds lean ground beef (90% lean)
- hot cooked rice or pasta
- optional toppings: shredded cheddar cheese sour cream and sliced green onions
- 1 can (14-1/2 ounces) stewed tomatoes undrained
- Carbohydrate 3.25071882310733 g
- Cholesterol 0 mg
- Fat 0.214800561152294 g
- Fiber 0.997931189823738 g
- Protein 0.600139703814528 g
- Saturated Fat 0.0452680929933142 g
- Serving Size 1 1 serving (37g)
- Sodium 10.6686762977692 mg
- Sugar 2.2527876332836 g
- Trans Fat 0.0435490609442677 g
- Calories 15 calories
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) equals 225 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 940 mg sodium, 11 g carbohydrate, 2 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend
