Tomato-Less Chili

We have entered the time of year when chili frequents many family's tables. Yet, there are many times when I wind up with an overabundance of kidney beans but there is not a tomato in the house. Rather than rushing to the grocery store for out-of-season tomatoes, I switch up a classic chili recipe to omit the tomatoes entirely:

Tomato-Less Chili

• 1 onion, chopped
• 3 cloves garlic
• 1/4 c. Worcestershire sauce
• 5 T. chili powder
• 2 t. ground cumin
• 2 t. oregano
• 2 c. kidney beans, soaked
• 2 c. beef broth or 2 c. water with 2 beef bouillon cubes
• 12 oz. bottle of chile sauce
• 1 c. dried rice

Stovetop: Saute the onion and garlic in olive oil until tender. Add Worcestershire sauce and seasonings. Cook over medium heat for 5 minutes. Reduce heat to low and add the kidney beans, broth, chile sauce and rice. Cover and simmer for 35 minutes or until beans and rice are fully cooked (adding water if necessary).

Crockpot: Toss all ingredients into a crockpot and cook on low heat for 8 to 10 hours (high heat for 5 to 6 hours).

You can serve this recipe topped with cheddar cheese and sour cream or try switching it up and serving it as a filling in burritos with all the fixings. If you do not have chile sauce, you can substitute tomato paste, making it a Semi-Tomato-Less Chili.

This recipe freezers great so feel free to make it in a large batch and add it to your Once-A-Month Cooking routine!

I am linked up to It's a Keeper, Comfy in the Kitchen and A Full Day.