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Crock Pot No Bean Chili
This crock pot no bean chili tastes delicious and is easy to make with either ground beef or ground turkey. And is thick enough to serve on top of hot dogs.
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
8
servings
Calories
300
kcal
Author
Wanda Simone
Equipment
1 frying pan
measuring spoons
1 slow cooker
1 slow cooker liner
(optional, but makes clean-up easier)
mixing spoon
Ingredients
1
Tablespoon
olive oil
1
medium
cooking onion
diced
1½
pounds
ground beef or turkey
2
Tablespoons
chili powder
1½
teaspoons
salt
1
28-ounce can
crushed tomatoes
or 10 fresh tomatoes, finely chopped
1
14-ounce can
diced tomatoes
or 5 fresh tomatoes, diced
1
6-ounce can
tomato paste
1
teaspoon
hot sauce, such as Tabasco
Instructions
In a frying pan over medium heat, saute the onion in the olive oil until softened.
Add the ground beef or turkey and cook until brown.
Stir the chili powder and salt into the ground meat mixture.
Transfer the cooked meat into the slow cooker (lined with a slow cooker liner if desired).
Stir in the crushed tomatoes, diced tomatoes, tomato paste and hot sauce.
Cook on high for 3 to 4 hours or low for 7 - 8 hours.
Serve with grated cheese, sour cream, chopped green onions or sliced jalapeno peppers if desired.
Notes
To make the chili spicier, increase the chili powder to 3 to 4 Tablespoons and/or the hot sauce to 2 to 3 teaspoons.
After it has finished cooking, the chili can be left in the crock pot on warm for 2 to 3 hours.
Store the chili in the refrigerator for up to 5 days. Or in an airtight container in the freezer for up to 3 months.
Nutrition
Serving:
1
bowl
|
Calories:
300
kcal
|
Carbohydrates:
16
g
|
Protein:
18
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
844
mg
|
Potassium:
889
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
1190
IU
|
Vitamin C:
20
mg
|
Calcium:
82
mg
|
Iron:
4
mg