Can I make chili without tomatoes in the crockpot?

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.

What makes a good substitute for tomatoes in chili?

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.

Do you need to drain beans for chili?

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.

Chili Without Tomatoes

Description

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.

Ingredients

Scale

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

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Instructions

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!

Notes

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.

Nutrition

Serving Size: Per bowl
Calories: 377 calories
Fat: 9.6g
Carbohydrates: 38.2g
Fiber: 9.4g
Protein: 36.2g