This tomato-free chili recipe is easy and calls for no tomatoes. This is especially great for folks who suffer from indigestion or heartburn that can be caused by tomatoes. This recipe is loaded with flavor and is super colorful! This chili tastes delicious on a cold day with toppings galore!
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Once it starts to get cold outside, my favorite activity becomes bumming around and eating bowls of chili. I love all the soups, stews, and chili of this time of year!
Every year my husband and I plant a huge garden that consists of hundreds of tomatoes. 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 important to include many colors. I added corn, mini sweet peppers, and carrots to this chili to look appetizing to eat. The spices are also essential in this dish for added flavor. I also 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 at home, you can always make this chili on the stovetop or in your slow cooker. If you choose to make the chili on the stovetop would highly recommend you use a dutch oven.
If you’re looking to add additional 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 vegetarian or vegan.
I made this chili in my pressure cooker. I use an Instant Pot Duo, and I am beginning to love this small appliance of mine. I first purchased my Instant Pot about two years ago, but honestly, it took several months to get the hang of it.
Garnishes that taste great with this tomato-free chili
Cheddar Cheese or other cheese
- 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
Turn your pressure cooker to the saute setting.
Add olive oil, celery, carrots, peppers, and green onions. Saute vegetables in the olive oil.
Add ground beef to the pan and brown the meat slightly.
Add beans, garlic, corn, and spices to the pressure cooker pan.
Add water to the pot.
Close pressure cooker lid and cook on high pressure for 15 minutes
Vent. and saute for 4-5 extra minutes in order for the chili to thicken.
Slow Cooker Instructions
In a medium saucepan add olive oil, celery, carrots, peppers, and green onions. Saute vegetables in olive oil. Add to slow cooker
Saute ground beef. Drain and add to slow cooker.
Add the remaining ingredients
Slow cook for 4-6 hours.
And surprising nobody more than myself, I thought this chili turned out amazing! No tomatoes needed, and no heartburn to be had! I would love to hear how you liked this recipe. Please tag me on social media, Facebook, Instagram, or Pinterest and let me know how it worked out for you! You can also comment below! I hope this recipe helps alleviate the ailments you are feeling from those pesky tomatoes!
I think I might be coming out with tomato-less versions of a few of my other winter classics!