CookPal AI
No-Tomato Chili

No-Tomato Chili

Cost $25, save $30

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Protein

    • 🥩 2 ½ pounds lean ground beef

  • Vegetables

    • 🧅 1 medium onion, chopped
    • 1 green bell pepper, seeded and chopped (Optional)
    • 🧄 3 cloves garlic, pressed
    • ¼ cup chopped jalapeno pepper (Optional)

  • Seasonings & Sauces

    • 🧂 salt to taste
    • ¼ cup Worcestershire sauce
    • 5 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons dried oregano
    • 2 (12 ounce) bottles chili sauce

  • Canned Goods

    • 1 (15 ounce) can kidney beans, rinsed and drained
    • 1 (15 ounce) can cannellini beans, rinsed and drained
    • 1 (14 ounce) can beef broth

  • Dairy

    • 🧀 2 cups shredded Cheddar cheese

STEPS

1

Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.

2

Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce heat to medium and season with Worcestershire sauce, chili powder, cumin, and oregano. Cook and stir for another 5 minutes.

3

Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.

4

Ladle into bowls to serve and top with shredded cheese and jalapeño.

NUTRIENTS

Per 1 serving

🔥

900

Calories

  • 57
    Protein
  • 41
    Carbs
  • 56
    Fats

💡 For a spicier chili, add more jalapeños or a dash of cayenne pepper.Pair this dish with some crusty bread or a side of rice for a heartier meal.Leftovers can be stored in the fridge for up to 4 days or frozen for longer storage.Consider using a slow cooker for easier preparation—just transfer all ingredients after browning the beef.