chili without tomatoes recipe

Written ByJenny Smyth Posted on
chili without tomatoes recipe
Jump to Recipe Jump to Video Print Recipe

The Best chili without tomatoes recipe

I have been making chili for my family for years, and I always get asked how I make it without tomatoes. This recipe came about because my youngest has a sensitivity to tomatoes, and I wanted a chili that everyone could enjoy. It is a hearty, meaty chili that gets its depth from roasted peppers and a blend of spices, not from tomato paste or sauce.

The flavor is rich and smoky, with a warmth that fills the kitchen and makes the whole house smell amazing. This chili without tomatoes is a staple in our home, especially during the fall and winter months. My kids love it because it is thick and satisfying, and they can top it with their favorite fixings like shredded cheese and sour cream.

My husband says it is the best chili I have ever made, and he does not miss the tomatoes at all. It has become our go-to meal for game days and cozy family dinners. One of the best things about this recipe is how healthy it is.

It is packed with protein from the ground beef and beans, and the roasted peppers add a good dose of vitamins. Because there are no tomatoes, it is lower in acidity, which makes it easier on the stomach. I also love that I can load it up with vegetables like onions and garlic, and the kids do not even notice.

The key technique in this recipe is roasting the peppers and onions before adding them to the pot. This step brings out their natural sweetness and adds a deep, smoky flavor that mimics the richness you would get from tomatoes. It takes a little extra time, but it is worth it.

Once everything is simmering, the chili comes together beautifully, and you end up with a dish that is complex and comforting without any tomato at all.

Smoky No-Tomato Chili

Smoky No-Tomato Chili

4.8 from 1289 votes

A hearty, tomato-free chili that gets its rich flavor from roasted bell peppers and a blend of spices. This dish is perfect for those who are sensitive to tomatoes or just want a different take on a classic.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chili Base

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 pounds ground beef (80/20)
2 red bell peppers, roasted and chopped
1 green bell pepper, roasted and chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed

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)
Salt and black pepper to taste

For the Liquid

2 cups beef broth (low sodium)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

👨‍🍳Directions

1Preheat your oven to 425 degrees F.
2Place the red and green bell peppers on a baking sheet and roast for 20 to 25 minutes, turning once, until the skins are charred and blistered.
3Remove the peppers from the oven and place them in a bowl.
4Cover the bowl with plastic wrap and let them steam for 10 minutes.
5Then peel off the skins, remove the seeds, and chop the peppers into small pieces.
6While the peppers are roasting, heat the olive oil in a large pot or Dutch oven over medium-high heat.
7Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
8Add the minced garlic and cook for 1 more minute until fragrant.
9Add the ground beef to the pot.
10Break it up with a wooden spoon and cook for 8 to 10 minutes, stirring occasionally, until the beef is browned and no longer pink.
11Drain off any excess fat if needed.
12The meat should be sizzling and browned all over.
13Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and a pinch of salt and black pepper.
14Cook for 1 to 2 minutes, stirring constantly, until the spices are fragrant and coat the meat evenly.
15Add the chopped roasted peppers, black beans, kidney beans, beef broth, Worcestershire sauce, and apple cider vinegar to the pot.
16Stir everything together until well combined.
17Bring the chili to a boil, then reduce the heat to low.
18Cover the pot and let it simmer for 30 to 35 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
19The chili should be bubbling gently and the liquid should have reduced slightly.
20Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.
21Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, diced avocado, or chopped cilantro.

🔧Equipment

Large pot or Dutch oven
Baking sheet
Knife and cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 80mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a vegetarian version, substitute the ground beef with 2 cups of cooked lentils or a plant-based ground meat alternative. You can also use vegetable broth instead of beef broth. The chili tastes even better the next day after the flavors have had time to meld.

Watch Video Of How Smoky No-Tomato Chili Works

To store this chili, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, you can freeze it in freezer-safe bags or containers for up to 3 months.

When you are ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop over medium heat, stirring occasionally, until it is bubbling hot. This chili without tomatoes is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to double the recipe and it feeds a crowd.

I love serving it with a side of cornbread or over rice. It is a comforting, satisfying meal that everyone can enjoy, even those who usually shy away from chili. My family asks for it again and again, and I am happy to oblige.

❓ Frequently Asked Questions About Smoky No-Tomato Chili

1. Can I use fresh bell peppers instead of roasting them?

Yes, you can use fresh bell peppers if you are short on time. Just dice them and saute them with the onions in step 2. However, roasting the peppers gives the chili a deeper, smokier flavor that really makes this recipe special. If you skip roasting, the chili will still be good, but it will lack that rich, complex taste.

2. What can I use instead of ground beef?

You can substitute the ground beef with ground turkey, ground chicken, or a plant-based meat alternative. For a vegetarian option, use cooked lentils or crumbled tofu. Just adjust the cooking time as needed. The chili will still be hearty and delicious.

3. How do I make this chili spicier?

To make the chili spicier, add more cayenne pepper or include a diced jalapeno pepper when you saute the onions. You can also stir in a teaspoon of chipotle powder or a few dashes of hot sauce at the end. Taste as you go to get the heat level you want.

4. Can I make this chili in a slow cooker?

Yes, you can make this chili in a slow cooker. After browning the beef and sauteing the onions and garlic on the stovetop, transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili will be thick and flavorful.

5. How should I store leftovers?

Store leftover chili in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a pot on the stove over medium heat, stirring occasionally, until it is hot throughout. You can also microwave individual portions in a microwave-safe bowl for 2 to 3 minutes. The chili freezes well for up to 3 months.

Similar Posts