chili without tomato sauce recipe

Written ByJenny Smyth Posted on
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The Best chili without tomato sauce recipe

I’ve been experimenting with different chili recipes for years, and this one without tomato sauce has become a staple in our household. It’s a game-changer for anyone looking to mix things up from the traditional recipe. The flavors are rich and bold, and the absence of tomato sauce allows the other ingredients to take center stage.

My family loves it because it’s hearty and comforting without being too spicy. I’ve made this recipe for countless family gatherings and potlucks, and it always gets rave reviews. The best part?

It’s incredibly easy to make and can be customized to your liking with various toppings or add-ins. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to become a favorite. I love that it’s also relatively healthy compared to other chili recipes, with plenty of protein and fiber from the beans and lean ground beef.

The result is a dish that’s both satisfying and guilt-free. This chili recipe has become a regular in our household, whether we’re looking for a quick weeknight dinner or a filling meal after a long day. It’s also perfect for tailgating parties, potluck events, or as a main course at your next family gathering.

So if you’re ready to shake up your chili routine and try something new, give this recipe a shot – I promise you won’t be disappointed! I’ve tried many variations of this recipe over the years, but this one remains my go-to for its simplicity and flavor profile. My kids love helping me make it because they can customize their own bowls with their favorite toppings.

As for me, I appreciate how versatile this recipe is – whether we’re looking for something comforting on a cold winter night or something fresh for a summer cookout.

Hearty No-Tomato Chili

4.8 from 1424 votes

This robust chili relies on roasted red peppers and a blend of spices for depth, skipping tomato sauce entirely. It’s a savory, meaty dish perfect for a cozy dinner.

Prep Time20 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili Base

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 pound ground beef
1 pound ground pork
2 roasted red peppers, chopped
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add the diced onion and cook for 4 to 5 minutes until softened and translucent.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the ground beef and ground pork to the pot.
5Cook for 6 to 8 minutes, breaking the meat apart with a wooden spoon, until browned and no longer pink.
6Drain any excess fat if necessary.
7Stir in the chopped roasted red peppers, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
8Cook for 2 minutes to toast the spices, stirring constantly.
9Pour in the beef broth and bring the mixture to a simmer over medium heat.
10Reduce the heat to low and let it cook for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
11Add the drained kidney beans and black beans.
12Stir well and continue to simmer for 10 more minutes until the beans are heated through.
13Taste and adjust seasoning with salt and pepper if needed.
14Remove the pot from heat.
15Let the chili rest for 5 minutes before serving.
16Ladle into bowls and top with your choice of shredded cheese, sour cream, or fresh cilantro.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a milder chili, reduce the cayenne pepper to 1/4 teaspoon. You can substitute ground turkey for a leaner option. Roasted red peppers from a jar work well if fresh are not available.

Watch Video Of How Hearty No-Tomato Chili Works

This chili without tomato sauce is not only delicious but also easy to store and reheat. You can refrigerate leftovers for up to three days or freeze them for up to two months.

When reheating, simply thaw overnight in the fridge or reheat on low heat on your stovetop until warmed through. Serve hot over rice, noodles, or with some crusty bread on the side – however you prefer!

This chili is perfect for any occasion: family gatherings, casual weeknight dinners, or even as a main course at your next potluck event.

❓ Frequently Asked Questions About Hearty No-Tomato Chili

Q: What makes this chili recipe unique?

This chili recipe stands out from traditional recipes by omitting tomato sauce in favor of bold flavors from the other ingredients.

Q: Can I substitute ground beef with another protein source?

Yes, you can use ground turkey, chicken, or even vegetarian options like black beans or lentils as substitutes for ground beef.

Q: How do I adjust the spice level to suit my taste?

You can adjust the heat level by adding more or less of your preferred spices – cumin, chili powder, or red pepper flakes are all great options.

Q: Can I make this recipe in advance?

You can prepare the ingredients ahead of time but assemble and cook the chili just before serving.

Q: Is this recipe suitable for meal prep?

This recipe makes about 6-8 servings – perfect for meal prep!

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