My family loves chili, they just do not like beans. It took me a while to modify my old chili recipe to maintain all those traditional chili flavors without beans. Here is a great bean-less chili recipe which works with multiple protiens-beef, turkey, and even soy vegetable crumbles. Making this the must have chili recipe in my book!
Full time 4 hours high, 7 hours low
2 lb. ground beef (or protein of choice)
15 oz can crushed tomatoes
4 oz can diced green chilis (any heat level will work)
2-3 stalks celery, diced
1 large onion, diced small
1 tbsp butter*
4 tsp chili powder
1 1/2 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
1 tsp ground red pepper (substitute more black if desired)
1/2 tsp cayenne pepper
*For soy vegetable crumbles, you will not need the butter
In bottom of slow cooker pour crushed tomatoes, diced chilis, chili powder, cumin, salt, pepper, red pepper, and cayenne.
Add in celery and onions, stirring to combine.
In a saute pan over medium-high heat, brown beef with butter, for 5-6 minutes until 95% browned. If using a different protien your browning time will vary. If using soy vegetable crumbles, skip this step.
Drain and add into slow cooker, stir well to full combine.
Cover and cook 3 1/2 hours on high/6 1/2 or until celery is easy to pierce with a fork.