Oma's No Bean Chili ❤️

➤ by Oma Gerhild Fulson

Make this NO bean chili and listen to the compliments come pouring in. Not only that, but it's so easy to change up this recipe from a soup to a sauce.

Magnificent!

German? No.

Wunderbar? YES! 

Without the beans, this is a nice low-carb dinner. OR add a couple of cans of kidney beans (red or white) or your favorite types. 

Then, of course, this is no longer a "NO" bean version of chili, but a rather wonderful bowl of 'regular' chili! ... add extra spices if you want it HOT!

A bit of this and a bit of that ...

> The original recipe called for 1 lb extra lean ground beef and ½ lb cubed chicken breast. Tastes great as well. 

> I've used a mixture of lean ground beef, lean ground pork, and/or lean ground chicken. All work fantastic.

> Add more or less of the veggies. You choose. Use various colors of peppers. Looks great with yellow and orange peppers.

> Omit mushrooms (my hubby's favorite).

> Use it just the way it is as a spaghetti meat sauce.

I call this my 'chili soup recipe' and found that it's the best way for someone to learn how to make chili.

I've altered it. I've experimented with it.

One recent alteration is that I use a bag of frozen Fajita mix ... a mixture of red, green, and yellow peppers and onions, already sliced.

The origin of this recipe comes from the Formula Diet (40-30-30) by Joyce & Gene Daust.

My husband and I loved this so much, it has become a fall-back when I need something just a bit low-carb.

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Oma says,

I usually make a double batch of this bean-less chili and serve it all week. Thankfully, my hubby loves leftovers and this chili seems to taste better the longer it stands. :-)

I had unexpected company drop in one day and needed a quick dinner. I cooked some spaghetti and used this chili (thankful leftovers from the day before) as the sauce.

Along with a salad, it was a meal fit for a king!

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