I've been trying to avoid starches to keep my weight under control but I still wanted to be able to eat my famous chili. I've experimented with variations to my usual recipe to come up with a satisfying one without beans. Here it is! And I do enjoy it as much as my version with beans.
This can be made with just turkey for those avoiding red meat, with ground beef for a traditional taste, or a combination of both. I usually use a ratio of 3/4 turkey for 1/4 beef.
This recipe can easily be doubled or tripled if you have a large enough pot. It freezes beautifully and I try to always have some in the freezer for a quick and delicious dinner everyone loves.
In large soup pot, brown the meat and onions in fat until the meat is no longer pink. Continuing to cook the chili, add each additional ingredient to the pot as it is ready, Bring the chili to a boil and simmer uncovered, stirring occasionally, for 2 hours.
Serve over egg noodles or plain, with sour cream, shredded sharp cheddar cheese and/or crushed corn chips.
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