tomato-free chili

This tomato-free chili recipe is easy and calls for no tomatoes. This recipe is loaded with flavor and is super colorful! This chili tastes delicious on a cold day with toppings galore!

Prep time: 15 minutes 

Total time: 45 minutes.

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Once it gets cold outside, my favorite activity becomes bumming around and eating bowls of chili. I love all this time of year’s soups, stews, and chili! This recipe can be great for folks with a sensitivity to tomatoes. This recipe calls for no tomato sauce, diced tomatoes, or tomato paste.  

My husband and I plant a massive garden with hundreds of tomatoes every year. This year, during tomato season, I started getting killer heartburn, and I realized that my garden tomatoes were the culprit—a huge bummer. Especially since many of the winter stews, soups, and chili I love usually call for tomatoes.

I thought I would come up with a tomato-less chili- recipe so I can get my fix in without feeling it later! This tomato-less chili tastes delicious and has quite a bit of color! I promise that the tomatoes will not be missed!

Since there are no tomatoes in this chili, I thought it was essential to include many colors. I added corn, mini sweet peppers, and carrots to this chili to make it look delicious. The spices are also critical to this dish for added flavor. I added a few different kinds of beans to this to look beautiful and colorful!

You can easily replace the ground beef in this recipe with ground pork, chicken, or ground turkey.   I made this recipe in my Instant. If you don’t have a pressure cooker, you can always make this chili on the stovetop or in your slow cooker. If you choose to make the chili on the stovetop, I highly recommend using a Dutch oven.

Ingredients

If you want to add vegetables to this recipe, I recommend adding sweet potato chunks, butternut squash chunks, green or red bell pepper, or pinto beans instead of black beans. This recipe is gluten-free. You could easily omit the meat if you wanted to make this chili vegetarian or vegan.

I made this chili in my pressure cooker. I use an Instant Pot Duo and am beginning to love this small appliance. I first purchased my Instant Pot about two years ago, but it took several months to get the hang of it.

Garnishes that taste great with this tomato-free chili

Cornbread

Cilantro

Cheddar Cheese or other cheese

avocado

Sour cream

Tortilla Chips

Instant Pot Instructions

Slow Cooker Instructions

Print

tomato-less chili

Ingredients

• 2 tablespoons olive oil
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• 1/2 cup chopped sweet peppers
• 1 teaspoon minced garlic
• 1/8 cup chopped green onions
• 1 16 ounce bag frozen corn
• 1 can kidney beans
• 1 can black beans
• 1 pound ground beef
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1/2 tablespoon smoked paprika
• 1 tablespoon oregano
• 2 cups water

Instructions

1. Turn your pressure cooker to the saute setting.

2. Add olive oil, celery, carrots, peppers, and green onions. Saute vegetables in the olive oil. 

3. Add ground beef to the pan and brown the meat slightly. 

4. Add beans, garlic, corn, and spices to the pressure cooker pan. 

5. Add water to the pot. 

6. Close pressure cooker lid and cook on high pressure for 15 minutes

7. Vent.  and saute for 4-5 extra minutes in order for the chili to thicken. 

8. Serve!

Slow Cooker Instructions

1. In a medium saucepan add olive oil, celery, carrots, peppers, and green onions. Saute vegetables in olive oil. Add to slow cooker

2. Saute ground beef. Drain and add to slow cooker.

3. Add the remaining ingredients

4. Slow cook for 4-6 hours.

Storage

You can store your leftovers in an airtight container in the fridge for up to five days. You can also store this chili in the freezer for up to 3 months.

Did you enjoy this no-tomato chili recipe? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know how this worked out for you! You can find me on Pinterest, Instagram, Facebook, and Twitter.