Chili Non Carne

Dairy-Free, Dinner, Lunch, Vegan, Vegetarian | December 23, 2019

Presented by:

Ingredients

  • 3 pounds UNCUT Beef Ground
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (29 ounces) tomato puree
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed vegetable broth, undiluted
  • 1 to 2 cups water
  • 1/4 cup chili powder
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon dried basil
  • 2 teaspoons ground cumin
  • 2 teaspoons steak sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • Additional chopped onion, optional

Directions

  1. In a stockpot, cook the onions, green pepper and celery over medium heat until vegetables are tender; drain.
  2. Stir in the UNCUT beef ground, beans, tomato puree, salsa, tomatoes, broth, water and seasonings. Bring to a boil.
  3. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness.
  4. Garnish with chopped onion if desired

16 servings (4 quarts)


 
 

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