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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. I love making BLT sandwiches, bruschetta, Caprese salad, homemade pasta sauce, and homemade tomato soup. This year during tomato season, I started getting killer heartburn, and I realized that it was my garden tomatoes that were the culprit—a huge bummer. Especially since many of the winter stews, soups and chili I love usually call for tomatoes.
A side note: Did you know that ginger is a natural remedy to heartburn? I have started sipping on this ginger tea, and it helps relieve my heartburn!
So anyway, 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 was delicious and had quite a bit of color! I promise that the tomatoes will not be missed!
Here is a quick video on how I made this delicious chili! I made this chili in the pressure cooker, but I will leave slow cooker instructions for you too!
Since there are no tomatoes in this chili, I thought it was important to include lots of colors. I added corn, mini sweet peppers, and carrots to this chili so it would 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 so that it would look beautiful and colorful!
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. I now have several Pressure Cooker Recipes here on this website. You should check them out!
- 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 think I might be coming out with tomato-less versions of a few of my other winter classics!