chili no tomatoes recipe

Written ByJenny Smyth Posted on
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The Best chili no tomatoes recipe

I’ve been making this chili no tomatoes recipe for years, and it’s still a staple in our household. My kids love it because it’s not too spicy, and my husband appreciates that it’s a hearty, filling meal that can be made in large quantities.

As for me, I love the simplicity of this recipe – it’s easy to make and requires minimal ingredients. The best part is that you can customize it to your taste by adding your favorite toppings or spices.

I often serve this chili at family gatherings, and it’s always a hit. It’s also a great way to get in some protein and fiber with the addition of beans and lean ground beef.

This recipe has become a staple in our household because of its versatility and ease of preparation. I’ve been experimenting with different types of chili recipes for years, but this one remains my favorite.

It’s the perfect combination of flavors and textures that will satisfy even the pickiest eaters. One thing I appreciate about this recipe is how well it freezes – it’s perfect for meal prep or a quick weeknight dinner.

No-Tomato Chili

4.8 from 1005 votes

A hearty chili made without tomatoes, featuring ground beef, beans, and a rich blend of spices. This savory dish is perfect for those avoiding nightshades or seeking a different chili experience.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili Base

1 1/2 pounds ground beef (80/20)
1 large onion, diced
4 cloves garlic, minced
2 tablespoons olive oil

For the Spice Blend

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper

For the Liquid and Beans

2 cups beef broth (low sodium)
1 cup water
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce

For Garnish (optional)

Chopped fresh cilantro
Diced avocado
Shredded cheddar cheese
Sour cream

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 8 minutes.
4Stir in the minced garlic and cook for 1 minute until fragrant.
5Reduce heat to medium and add all the spice blend ingredients.
6Stir well to coat the meat and onions, cooking for 1 minute to toast the spices.
7Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
8Add the drained beans, apple cider vinegar, and Worcestershire sauce, and stir to combine.
9Bring the chili to a boil over high heat, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
10The chili should thicken slightly and the flavors meld together.
11Taste and adjust seasoning with additional salt or pepper if needed.
12Serve hot in bowls with desired garnishes like cilantro, avocado, cheese, or sour cream.

🔧Equipment

Large pot or Dutch oven (5-6 quart)
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a thicker chili, mash some of the beans against the side of the pot before simmering. This chili freezes well for up to 3 months.

Watch Video Of How No-Tomato Chili Works

This chili no tomatoes recipe has become a staple in my home because it is so versatile and easy to make. I often double the batch and store the leftovers in airtight containers in the fridge for up to five days.

To reheat, I simply warm it on the stove over medium low heat, adding a splash of broth if it has thickened too much. It also freezes beautifully for up to three months, so I always have a quick meal ready for busy nights.

When it comes to serving, I like to set up a chili bar with different toppings so everyone can customize their bowl. It works perfectly for family gatherings, game days, or casual dinners with friends.

The rich, smoky flavor and hearty texture make it a crowd pleaser every time. I hope this recipe becomes as loved in your kitchen as it is in mine.

❓ Frequently Asked Questions About No-Tomato Chili

Q: What is the origin of chili no tomatoes?

This type of chili has its roots in traditional Tex-Mex cuisine, where beef or chicken is cooked in a rich, spicy broth with onions, garlic, and sometimes beans.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains ground beef as the primary source of protein.

Q: Can I substitute the ground beef with another type of meat?

Yes, you can substitute ground beef with ground turkey or pork if you prefer.

Q: How long does this recipe take to prepare?

This recipe can be prepared in about 30-40 minutes, depending on how quickly you chop the onions and cook the ground beef.

Q: Can I make this recipe in advance?

Yes, you can make this recipe up to 24 hours in advance and store it in the refrigerator until you’re ready to serve.

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