Best 4 Chili With Beans No Tomatoes Recipes

**Tantalizing Chili with Beans, A Symphony of Flavors:**

Indulge in the hearty and flavorful embrace of chili with beans, a delectable dish that marries the robust smokiness of chili peppers with the comforting warmth of tender beans. This versatile recipe offers three distinct variations, catering to diverse palates and dietary preferences. Embark on a culinary journey with the classic chili, brimming with succulent beef and a medley of beans, enveloped in a rich and savory sauce. For a meatless marvel, delve into the vegetarian chili, where an array of colorful beans take center stage, harmonizing with a symphony of spices. And for those seeking a unique twist, the white chili beckons with its creamy, subtly spicy embrace, featuring tender chicken or turkey enveloped in a luscious broth infused with poblano and Anaheim peppers. No matter your choice, each chili promises an explosion of flavors, guaranteed to warm your soul and tantalize your taste buds.

Let's cook with our recipes!

NO TOMATO CHILI

No Tomato Chili image

This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)

Provided by GOZMURPH

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

2 ½ pounds lean ground beef
salt to taste
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, pressed
¼ cup Worcestershire sauce
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 (12 ounce) bottles chile sauce
1 (14 ounce) can beef broth
2 cups shredded Cheddar cheese
¼ cup chopped jalapeno pepper

Steps:

Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g

NO BEANS, NO TOMATO CHILI

This family recipe has been passed down for generations. My dad used this recipe for an annual chili cookoff in our home town and it drew huge crowds. No tomatoes or beans in this true Texas chili. Important Note! This recipe called for Morton's Chili Blend. It is nearly impossible to find so I use William's Chili Mix in addition to the following ingredients. The real secret to this chili is the cooking method.

Provided by LoCo4678

Categories < 4 Hours

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs ground beef or 2 lbs chili-style ground beef
3 cups water
william's chili seasoning mix
1/2 teaspoon pepper
1/2 teaspoon Accent seasoning
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons onion powder
salt

Steps:

In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it). Crumble the meat up as you add it to the water. There should not be any large pieces. After 30 minutes add the remaining ingredients.
Simmer for 2 hours, stirring occasionally.
Serve this up with some cheese and extra onions if you want.

CHILI WITH BEANS, NO TOMATOES

Chili with Beans, no tomatoes image

I love chili, but have not been eating it because of the tomatoes. Not quite the same as a tomato chili, but very tasty in its own way!

Provided by Jessica Hannan

Categories Bean Soups

Time 8h5m

Number Of Ingredients 11

Ingredients

5 lb ground beef
5 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp smoked black pepper
2 Tbsp coarse ground black pepper
1 large purple onion, chopped
2 Tbsp dark cocoa powder
1 large head garlic, each cloved sent through a garlic press, or roughly chopped
4 chipolte bouillon cubes
2 Tbsp coarse sea salt
1 lb small red beans

Steps:

1. Chop the onion and chop or press the garlic. Preheat a large stock pot over medium heat, add the ground beef, onions and garlic. Sprinkle with seasonings and cocoa powder, and brown, stirring often, crumbling the meat as fine as you can get it.
2. When the beef is done, add 1 gallon of water, the chipolte bouillon cubes, and red beans.
3. Bring to a simmer and reduce heat to where it barely bubbles. Let cook until the beans are tender, but not mush, 6-8 hours.

NO BEANS, NO TOMATOES, NO FOOLIN' CHILI

No Beans, No Tomatoes, No Foolin' Chili image

I am one who wouldn't know what to do if my chili didn't have beans in it. Keeping an open mind, I tried this and thought it was excellent. Sometimes, you can teach an old dog a few new tricks.

Provided by ratherbeswimmin

Categories Meat

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, divided
3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
2 large onions, chopped
2 medium green peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and minced
2 -3 garlic cloves, minced
1/3 cup chili powder
1 tablespoon oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer
3 tablespoons yellow cornmeal (preferable stone ground)

Steps:

In a big skillet, heat 2 tablespoons oil over medium-high heat.
Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
Transfer to a 4 quart slow cooker.
Add the remaining oil to the skillet; lower heat to medium.
Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
Pour the vegetable mixture into the slow cooker.
Cover and cook on LOW for 6-7 hours or until meat is tender.
Skim fat from the surface of the chili.
Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.

Tips:

Choose the right beans: Different beans have different textures and flavors. For this recipe, I recommend using pinto beans or kidney beans. If you want a milder flavor, you can use black beans or Great Northern beans.
Soak the beans overnight: Soaking the beans overnight will help them to cook more evenly and quickly. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute and then letting them sit for 1 hour.
Use a variety of vegetables: This recipe calls for onions, green peppers, and corn. You can also add other vegetables, such as carrots, celery, or zucchini.
Season the chili to taste: The amount of chili powder, cumin, and salt that you add to the chili will depend on your personal preference. Start with a small amount and then add more to taste.
Let the chili simmer for at least 30 minutes: This will allow the flavors to meld together and develop.

Conclusion:

This chili with beans and no tomatoes is a delicious and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. You can serve it with rice, cornbread, or tortilla chips.