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Chili in bowls with avocado, yogurt, cilantro, cheese and tortilla chips.

Chili Without Tomatoes

  • Author: Caitlin Rule
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


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


  1. Add the roasted peppers and broth to a high-speed blender and blend until smooth.
  2. Sauté the diced onion, carrot, bell pepper, and garlic for about 5 minutes, until softened.
  3. Add the ground beef, breaking it into small pieces with a spatula, until cooked through.
  4. Stir the spices and seasonings with the vegetables and meat to bring out their full flavour, about 2 minutes.
  5. Add the roasted pepper sauce and drained beans. Give it a good stir.
  6. 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