Best 3 Best Non Spicy Chili Recipes
**Unleash a Symphony of Flavors with Our Collection of Non-Spicy Chili Recipes**
Indulge in the comforting warmth of chili without the fire with our curated selection of non-spicy chili recipes. Perfect for those with sensitive taste buds, these delightful dishes pack a punch of flavor without the heat. From classic favorites to innovative twists, our recipes cater to every palate. Savor the rich, savory goodness of our classic non-spicy chili, featuring a blend of tender beef, succulent tomatoes, and aromatic spices. For a vegetarian delight, try our hearty three-bean chili, brimming with protein-packed beans, colorful vegetables, and a symphony of spices. If you crave a touch of smokiness, our chipotle chili offers a subtle hint of heat without overpowering the palate. And for a unique twist, our white chicken chili combines tender chicken, creamy white beans, and a blend of Mexican spices. So gather your loved ones, prepare your taste buds, and embark on a culinary journey with our non-spicy chili recipes, where comfort and flavor harmoniously coexist.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT
I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.
Provided by The Daycare Lady
Categories Meat
Time 1h35m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
- Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
- Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
VEGETARIAN CHILI (GOOD FOR NON-SPICY LOVERS)
I found the base for this recipe in a cookbook for Diabetics ("Month of Meals"); I modified it a tiny bit, but it's mostly the same. I really like meat sauce, but my roommate is vegetarian - we've found that the Yves brand fake-meat crumbles are perfect in this recipe & it makes us both happy. Plus, it's a lot healthier! If you're really sensitive to spicy foods like me, this recipe has a great chili flavor without using a lot of chili powder; I typically use about 1 tablespoon. Of course, add as much or as little as you want. By the way, this dish (like many chilis) gets even better the next day - it does wonderfully to refrigerate or freeze it.
Provided by Rei-chan
Categories One Dish Meal
Time 2h20m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
- Add vegetarian meat; sauté until warmed through.
- Add rest of ingredients (along with about 2 cups water) and bring to a boil.
- Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
- Serving suggestion: top with a little bit of shredded cheese and/or sour cream.
Nutrition Facts : Calories 89.7, Fat 3, SaturatedFat 0.3, Sodium 163.3, Carbohydrate 10.5, Fiber 2.3, Sugar 3.3, Protein 5.9
Tips:
- Use a variety of beans: Different beans offer different flavors and textures, so using a variety will add depth and complexity to your chili. Some good options include black beans, kidney beans, pinto beans, and white beans.
- Roast your own chili peppers: Roasting chili peppers brings out their natural sweetness and smokiness. If you don't have time to roast your own, you can use store-bought roasted chili peppers.
- Use a flavorful broth: The broth is the base of your chili, so it's important to use a flavorful one. Some good options include beef broth, chicken broth, or vegetable broth. You can also use a combination of broths.
- Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to your chili. Some good options include onions, garlic, bell peppers, corn, and tomatoes.
- Season your chili well: Chili is a versatile dish that can be seasoned to your liking. Some common seasonings include chili powder, cumin, oregano, and salt. You can also add other spices, such as cinnamon, cloves, or nutmeg, to taste.
- Let your chili simmer: The longer your chili simmers, the more time the flavors will develop. Aim to simmer your chili for at least 30 minutes, or even longer if you have time.
Conclusion:
Non-spicy chili is a delicious and versatile dish that can be enjoyed by people of all ages. By following these tips, you can make a non-spicy chili that is packed with flavor and sure to please everyone at your table.
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