It’s almost fall and, if you don’t know me, I LOVE FALL and I LOVE SOUP! Really anything I can throw in the crock pot on a fall morning and enjoy later on is the best. One of my favorite comfort foods is chili. If I do say so myself, one of my favorite things that I make is my chili. If my husband goes out of town for a week for business, I’ve been known on more than one occasion to make a pot of chili and eat just that all week long. Don’t judge. You will probably end up seeing several variations of chili recipes on my website. It’s so simple, but also nutritious and hearty. You can make it to fit most dietary restrictions as well. The particular chili recipe is what I make if I’m trying to lay off the carbs for a little while. It’s protein and veggie based and contains no beans or beer like my traditional chili recipe. Enjoy!
No Bean Chili
2 lbs lean ground turkey or beef
1 large can Rotel or 4 cups of fresh diced tomatoes
1 small onion, diced
3 red peppers diced
1 small can tomato paste
1/4 cup chili powder
3 cups low sodium chicken broth
Brown meat in pan over medium high heat. While meat is browning, prepare the rest of the ingredients and put them in the crock pot and stir until chili powder is dissolved. Drain meat, and add to the crockpot, stir again. Let it cook on high for 2-4 hours or on low for 6-8 hours. If you don’t have a crockpot, you can do this in a regular pot on the stove top. Just combine all ingredients with the browned meat, bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes.