Forget everything you thought you knew about chili. This incredible chili recipe without tomatoes unlocks a whole new world of deep, complex flavor that is both rich and surprisingly light. Imagine a hearty, smoky broth, tender chunks of beef, and plump beans, all simmered to perfection without a single tomato.
This chili recipe without tomatoes is a game-changer for anyone with nightshade sensitivities, or for anyone simply craving a uniquely delicious and comforting bowl of chili.
WHY YOU WILL LOVE THIS TOMATO FREE CHILI
This chili recipe without tomatoes offers a profoundly different and wonderful eating experience. You will love it because the flavor profile is deeper and less acidic, allowing the smokiness of the chiles and the richness of the meat to truly shine.
Furthermore, it is naturally a great option for those following specific diets. It is also incredibly forgiving and, like all good chilis, tastes even better the next day. Finally, it proves that you do not need a tomato base to create a chili that is deeply satisfying and packed with flavor.
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Chili Recipe Without Tomatoes: A Rich, Deeply Flavorful Twist
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A rich, hearty chili made without tomatoes full of smoky spices, beans, and tender ground meat, with a creamy, savory base perfect for those avoiding nightshades or acidity.
Ingredients
- 1 lb ground beef or turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red or green bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn (optional)
- 2 cups beef or chicken broth
- 1 tbsp chili powder (use a no-tomato blend if sensitive)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Worcestershire sauce or coconut aminos
- 1 tbsp masa harina or cornstarch (to thicken)
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- 1. Heat a large pot over medium heat. Add ground meat and cook until browned, breaking it apart with a spoon.
- 2. Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- 3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to release the aromas.
- 4. Add beans, corn, broth, and Worcestershire sauce. Stir to combine.
- 5. Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally.
- 6. If the chili is too thin, mix masa harina or cornstarch with 2 tbsp water, then stir it into the chili to thicken.
- 7. Taste and adjust seasonings as desired. Serve hot with your favorite toppings.
Notes
- For extra depth, add a splash of balsamic vinegar or a spoonful of pumpkin puree.
- To make it vegetarian, use lentils or extra beans instead of meat.
- This recipe freezes well and reheats beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg
Keywords: chili without tomatoes, no tomato chili, nightshade-free chili, tomato-free recipe
GATHERING YOUR TOMATO FREE INGREDIENTS
The magic of this chili recipe without tomatoes lies in building layers of flavor with alternative ingredients.
For the Chili Base:
- Protein: 2 pounds of beef chuck, cut into ½-inch cubes. This cut becomes incredibly tender when slow-cooked.
- Aromatics: 1 large yellow onion and 4 cloves of garlic, finely chopped. These are the foundation.
- Spices: 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano.
For the Rich, Tomato-Free Liquid:
- Beef Broth: 4 cups of a good quality, low-sodium beef broth. This forms the body of the chili.
- The Flavor Secret – Beer: 1 bottle (12 oz) of a dark beer like a stout or porter. The malty, roasted notes add incredible depth and richness that replaces the sweetness of tomatoes.
- Beans: 2 cans (15 oz each) of pinto beans or kidney beans, rinsed and drained.
THE ESSENTIAL COOKING TOOLS
You will need a large Dutch oven or heavy-bottomed stockpot with a tight-fitting lid. This is essential for browning the meat and for long, slow simmering. You will also need a sharp knife, a wooden spoon, and measuring cups and spoons.
CRAFTING YOUR DEEPly FLAVORFUL CHILI, STEP-BY-STEP
Let’s walk through the simple process of building this rich and satisfying chili recipe without tomatoes.
BROWNING THE BEEF FOR MAXIMUM FLAVOR
First, pat the beef chuck cubes dry with a paper towel and season generously with salt and pepper. Heat a tablespoon of oil in your Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until a dark brown crust forms. Do not crowd the pan. This step is non-negotiable for building a rich flavor foundation.
SAUTÉING THE AROMATICS
Once all the beef is browned and set aside, add the diced onion to the same pot. Cook until softened and translucent, scraping up the browned bits from the bottom of the pot. Those bits are pure flavor! Add the garlic and cook for one more minute until fragrant.
BLOOMING THE SPICES
Now, add all of your spices: chili powder, cumin, smoked paprika, and oregano to the onions and garlic. Stir constantly for 30-60 seconds until they are incredibly fragrant. This toasting process is what makes the flavor of your chili recipe without tomatoes so deep and complex.
COMBINING AND SIMMERING TO PERFECTION
Return the browned beef and any accumulated juices to the pot. Pour in the entire bottle of dark beer and the beef broth, stirring to combine everything. Bring the chili to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
ADDING THE BEANS AND FINAL SIMMER
Once the beef is tender, stir in the rinsed beans. Let the chili continue to simmer, uncovered, for another 20-30 minutes to allow the beans to heat through and the chili to thicken slightly to your desired consistency.
MY SECRETS FOR THE ULTIMATE TOMATO FREE CHILI
Here are my pro-tips for guaranteed success. Always sear your meat in batches to avoid steaming it. The dark beer is key for richness, but if you prefer not to use alcohol, you can substitute with more beef broth and a tablespoon of balsamic vinegar for acidity.
For a thicker chili, you can mash a portion of the beans before adding them or create a quick slurry with cornstarch and cold water at the end.
DELICIOUS VARIATIONS TO TRY
This chili recipe without tomatoes is wonderfully adaptable. You can create a hearty turkey version by using ground turkey or turkey sausage. For a smoky twist, add 1-2 chipotle peppers in adobo sauce, finely minced. Alternatively, stir in 2 tablespoons of masa harina mixed with ¼ cup of water during the last 15 minutes of cooking for a classic, thick texture and corn-like flavor.
STORING AND FREEZING YOUR CREATION
Store any leftover chili recipe without tomatoes in an airtight container in the refrigerator for up to 5 days. This chili freezes exceptionally well for up to 3 months. Thaw it overnight in the refrigerator and reheat it gently on the stove, adding a splash of broth if needed.
TROUBLESHOOTING COMMON QUESTIONS
My chili is not thick enough.
Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chili and let it cook for a few minutes until thickened. Alternatively, let it simmer uncovered for longer.
The flavor is a little flat.
This is common without tomatoes. Try adding a splash of apple cider vinegar or a teaspoon of fish sauce at the end of cooking. This adds a savory, umami depth that brightens the entire dish.
Can I make this in a slow cooker?
Absolutely! After browning the beef and sautéing the onions, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans during the last 30 minutes of cooking.
THE PERFECT WAY TO SERVE IT
This chili recipe without tomatoes is fantastic served with classic cornbread for dipping. Offer a variety of toppings like shredded sharp cheddar cheese, sliced jalapeños, a dollop of sour cream, diced red onion, or fresh cilantro. A squeeze of lime juice right at the end adds a wonderful brightness.
A NOTE ON NUTRITION
This chili recipe without tomatoes is a fantastic source of protein and iron from the beef. By omitting tomatoes, it is naturally lower in acidity, which can be beneficial for some. The beans provide a great source of fiber and plant-based protein.
MY STORY: A DELICIOUS DISCOVERY
I first developed this chili recipe without tomatoes for a dear friend who can’t eat nightshades. I was determined to create a chili that she could enjoy at our annual football watch party.
The moment we tasted the rich, beer-infused broth and the melt-in-your-mouth beef, we were all converted. It has since become a cold-weather staple in my own home, a delicious reminder that limitations often lead to the most creative and tasty solutions.
FINAL CHECKLIST BEFORE YOU COOK
Before you start, quickly confirm: beef is cubed and patted dry, onion and garlic are chopped, beer and broth are ready, and your Dutch oven is clean and ready.
FREQUENTLY ASKED QUESTIONS
What can I use instead of beer?
You can substitute the beer with an equal amount of additional beef broth. For depth, add a tablespoon of soy sauce or Worcestershire sauce and a teaspoon of cocoa powder.
Is this chili spicy?
The heat level is completely customizable. The chili recipe without tomatoes as written has a mild warmth. For more heat, add a pinch of cayenne pepper with the other spices or serve with hot sauce on the side.
Can I use ground beef instead of beef chuck?
Yes, you can use 2 pounds of ground beef. Simply brown the ground beef with the onions, then proceed with the recipe. The simmering time will be shorter, about 30-45 minutes, just to allow the flavors to meld.