No-Bean Chili

I love this chili, the recipe is courtesy of the taste of home.
No-Bean Chili

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 can (4 ounces) chopped green chilies
• 1/2 cup minced fresh parsley
• 1 tablespoon chili powder
• 1 garlic clove, minced
• 1-1/4 teaspoons salt
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• Hot cooked rice or pasta
• Optional toppings: shredded cheddar cheese, sour cream, and sliced green onions

Directions

1. Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice.

Thoroughly wash fresh parsley and shale off excess water. Wrap in paper towels and store in a plastic bag in the refrigerator for up to 1 week. Chopping parsley is easier if the leaves are thoroughly dry.

Nutrition Facts

1 serving (calculated without optional toppings): 225 calories, 10g fat (4g saturated fat), 71mg cholesterol, 940mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 24g protein.

Be sure to check calorie intake on any toppings that you add to the chili, they increase nutrition facts, follow diet restrictions and exchanges.

I always add cheese, sour cream, green onions, and sliced avocado.

Bon Appetite!

With Love!

Editor' Anita Johnson-Brown

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