This fast bean free chili recipe is a simple and delicious treat on a cool day. Serve with cheese, sour cream, chips, or my Irish Brown Bread Recipe from last week. Slow-braised beef stands in for ground beef and spicy andouille sausage adds a Southern kick in this chili recipe. Besides the vegetarian substitution of textured vegetable protein for the meat, you can also add ground turkey instead of ground beef if you want a dish that’s lower in saturated fat.
To that, add a 15-ounce can of kidney beans that have been rinsed and drained, some ketchup (a tablespoon or two), and a cup and a half of water. I say most because there are many variations of vegetarian chili and chicken chili, the latter of which is usually white in color, with little or no red chili added.
When you add bourbon and brown sugar to the mix, the chili gets slightly sweet. Brown the meat in the fat with 2 tablespoons of the dark chili powder and the granulated garlic. Whether it’s an easy, smoky turkey chili studded with sweet potatoes and lima beans, or the perfect bowl of beef and beans, these slow cooker chili recipes are sure to be your new go-tos.
Make this spicy, low-fat chili easier to prepare by using frozen stir-fry vegetables. When the roast is fork tender (you can pull it apart with a fork), stir in the green salsa and beans. One thing that most chili recipes have in common is that they contain some kind of meat and red chili powder.
The red hot chili or the green, red and yellow peppers that we use in our various noodle recipes, chicken recipes and various other dishes are the most important part of the recipe itself. One of the most important steps is to cook the onions as the ground beef cooks.