Nothing says fall to me like chili. But the problem is my husband doesn’t like beans, none of ’em. Okay, green beans don’t count, but any chili-related bean, he turns his nose up at. So I set out to find a substitute for beans to be able to make a chili that would suffice my craving.
After perusing Pinterest, I realized this is not a common thing. Afterall, most people like beans in their chili. So this is my no-bean-Italian-chili-that’s-kind-of-like-goulash. And by that I mean I don’t really know what to call this dish. It was so easy to make, but such a struggle to name.
Call it what you’d like, but it’s delicious. One of those hearty meals that makes your belly feel nice and warm! The ingredients are very simple and really the only change I made to a regular chili recipe is that I swapped elbow noodles for the beans. It’s perfect with cornbread muffins or some classic French bread.
Ingredients
- 1lb. ground beef
- 1 1/2 cup onions, chopped
- 3 cloves garlic, minced
- 4c vegetable broth
- 14oz. can diced tomatoes
- 3oz. tomato paste
- 1 1/4 tsp.dried thyme
- 1 1/4 tsp. dried basil
- 1 1/4 tsp. dried oregano
- 1 tbsp dried parsley
- 1c elbow noodles (or other pasta)
- 1/4 cup of parmesan, if desired
Instructions
- In a medium sauce pan, cook noodles al dente (leave off at least a few minutes from recommended cook time so the noodles don't over cook in the broth). Drain and set aside.
- In a large pot, brown ground beef, drain and set aside in another bowl.
- In pot, heat a small amount of olive oil and then sauté garlic and onions until onions are translucent
- Add 2 cups of broth, diced tomatoes and spices to pot.
- Let broth simmer and reduce for about 10 minutes.
- Add in beef, noodles, 1 more cup of broth and tomato paste.
- Allow soup to simmer and reduce slightly. Add in more broth if needed to desired consistency.
- Add salt and pepper to taste and then parmesan cheese.
How do you customize recipes for your family that normally have ingredients they don’t care for?
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Yum! This sounds delightful, Madison! I could go either way with chili, and it’s always fun to see an adaptable recipe like this one.
I’m the one in our house with “weird” food preferences, so I generally will leave out certain ingredients or find a way to chop them down SUPER small so their texture doesn’t weird me out. And if there’s something neither of us like, like beets? We don’t try cooking those to our preference anymore since we discovered we were not fans, haha.