The ultimate chili without tomatoes recipe made with roasted pepper sauce. This easy one-pot healthy chili is filled with hearty vegetables and warming spices.
When it’s freezing cold outside, all I want to eat is cozy comfort food like this chilli without tomatoes recipe. It’s my favourite, and leftovers taste even better the next day.
This one-pot wonder is a cinch to make and great for people with a sensitivity to tomatoes. In this recipe, we use blended roasted peppers to create a rich sauce, and I promise you won’t even notice the difference! In fact, I think it tastes even more flavourful than using tomatoes or tomato paste.
Sweet peppers and finely diced carrots make it hearty and delicious, along with the classic red kidney beans. The spices are also crucial to this dish for added flavour. Serve it with some warm cornbread or tortilla chips for the perfect fall meal.
Ingredients you’ll need
A few pantry items, some vegetables and ground meat, are all you need to pull together this amazing chili without tomatoes recipe.
- Ground beef: You can buy ground beef anywhere between 80% and 90% lean. I prefer 90% so I don’t have to drain any excess fat, but you use 80% then drain off any excess fat if you prefer.
- Beans: I like to add two cans of red kidney beans for a wonderful texture, fiber, and protein, which are classics in chili. However, you can use any beans you like.
- Vegetables: Onion, capsicum (bell pepper), garlic, and carrots are essential for that deliciously chunky texture in chili.
- Liquid Base: The base requires a mix of roasted red peppers. I’m using jarred peppers for convenience, and broth.
- Spices: The combination of chili powder, cumin, smoked paprika, and oregano really enhances the flavour.
Complete list of ingredients and amounts is located on the recipe card below.
How to make chili without tomatoes
This recipe is all about slowly adding in layers of flavours. Here’s what you do:
Blend the peppers: Add the roasted peppers and broth to a high-speed blender and blend until smooth.
Sauté the vegetables: Sauté the diced onion, carrot, bell pepper, and garlic for a few minutes.
Brown the ground beef: Add the ground beef to the pot and cook until browned.
Toast the spices: Stir the spices and seasonings with the vegetables and meat to bring out their full flavor.
Add the sauce and beans: This forms the bulk of the chili. Then, give everything a good stir.
Simmer the chili: Cook this low and slow for about 30 minutes for maximum deliciousness!
- Want less beans? Sub one can of beans for more diced veggies! Just make sure to use the same quantity to keep the volume consistent.
- Switch up the veggies. Mirepoix vegetables are a chili staple. But you can also use diced sweet potato or butternut squash.
- Add some heat! This can easily be done by sautéing diced jalapenos or serrano peppers when you cook the bell peppers.
- Want it more liquidy? Add another cup of vegetable broth (or water) to make it thinner and more brothy.
Can you make chili ahead of time?
- Get a start on your chili prep by chopping the vegetables the day before.
- Blend the red pepper sauce one day prior to cooking too!
- Chili always tastes better the day after you make it. Whip up a pot on the weekend and enjoy it as a quick dinner during the week.
Almost anything tastes great on top of this chili without tomatoes. Here are a few of my favorite ideas.
- Cheese. Anything from shredded cheddar to feta works well.
- Jalapeños: If you like spice, diced fresh or pickled jalapeños are delicious here.
- Plain yogurt, sour cream or avocado. The creamy coolness plays nice with the warm spices.
- Cilantro or parsley. Just a sprinkle of chopped herbs gives a nice pop of freshness and flavor.
- Rice. Ladle a serving over rice, cauliflower rice, or quinoa for a veggie or healthy carb boost!
- Salad: Add a refreshing and simple side salad such as a massaged kale salad.
- Cornbread. This chili pairs wonderfully with my eggless cornbread recipe or even tortillas like pictured.
Chili freezes incredibly well, which makes it great for meal prepping.
- To Store: Place cooled chili in an airtight container and store for 4 to 5 days in the fridge.
- To Freeze: Use a freezer-safe bag or airtight container and store it for up to 3 months in the freezer.
- To Reheat: Thaw it in the fridge overnight, then reheat on the stovetop or in the microwave until warmed through.
This chili recipe can easily be transferred to the crockpot. Just sear the beef, then add in the onion and garlic, stirring for 1-2 minutes until they’re cooked. Transfer everything to a slow cooker and place on low heat for 7-8 hours.
Here are a few options you can use to make a tomato less chili: roasted peppers (like this recipe), butternut squash or sweet potatoes which add a creamy texture to this dish. Alternatively you can add a jar of salsa, tomato paste, tomato passata.
I drain the beans, but do not rinse them as this adds extra flavour to the dish. Since the starchy liquid it comes in is harmless there is no need. Look for no added sodium beans to keep the document content low.
More one-pot meals
If you try this chili without tomatoes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
The ultimate chili recipe without tomatoes made with roasted pepper sauce. This easy one-pot healthy chili is filled with hearty vegetables and warming spices.
- 2 teaspoons avocado oil
- 1 onion, chopped
- 1 medium red capsicum (bell pepper), chopped
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 500g/ 1lb extra lean groud beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 340g/ 12 oz jar roasted peppers
- 2 cups chicken broth
- 2 (15 oz) cans red kidney beans, drained
- Add the roasted peppers and broth to a high-speed blender and blend until smooth.
- Sauté the diced onion, carrot, bell pepper, and garlic for about 5 minutes, until softened.
- Add the ground beef, breaking it into small pieces with a spatula, until cooked through.
- Stir the spices and seasonings with the vegetables and meat to bring out their full flavour, about 2 minutes.
- Add the roasted pepper sauce and drained beans. Give it a good stir.
- Increase the heat to high until the chili comes to a boil. Reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. Serve with your favourite toppings and enjoy!
To store: place cooled chili in a airtight contaier for 4-5 days I the fridge.
To freeze: Use a freezer bag or container and store for up to 3 months in the freezer.
To reheat: Thaw in the fridge overnight and heat on the stovetop or the microwave, until warmed through.
- Serving Size: Per bowl
- Calories: 377 calories
- Fat: 9.6g
- Carbohydrates: 38.2g
- Fiber: 9.4g
- Protein: 36.2g
Keywords: no tomato, tomato less, beef chili, chilli