Hearty Chili Recipe Without Tomatoes

Name: Hearty Chili Recipe Without Tomatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 kg ground beef; 2 medium onions (chopped); 3 cloves garlic (minced); 2 large red bell peppers (roasted and chopped); 2 cups beef broth; 3 tablespoons chili paste (adjust to taste); 1 teaspoon cumin (ground); 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can (400g) kidney beans (drained and rinsed)

110 min 6 servings Medium

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Hearty Chili Recipe Without Tomatoes

Discover a rich, tomato-free chili built on beef broth and roasted peppers, perfect for those avoiding nightshades.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

Chili is a beloved comfort food, but not everyone can enjoy its traditional tomato base. Whether due to dietary restrictions or personal preference, this version offers the full-bodied flavour of chili without any tomatoes. By focusing on alternative ingredients like roasted peppers and beef broth, this dish maintains its hearty essence while offering a unique twist. This chili is particularly suited for those avoiding nightshades or seeking a less acidic meal. The combination of roasted peppers and beef broth creates a rich, satisfying base that beautifully supports the spices typically found in chili. It's a delicious solution for anyone missing out on classic chili due to tomatoes.

Ingredients

Servings

For the chili

Instructions

Roast the peppers

Preheat oven to 220°C (425°F). Place bell peppers on a baking sheet and roast for 20-25 minutes until skins are charred. Remove, let cool, peel, and chop.

Pro tip: Use gloves to handle spicy peppers to avoid irritation.

Cook the beef

In a large pot over medium heat, warm olive oil. Add ground beef, cooking until browned, about 8-10 minutes. Drain excess fat.

Pro tip: Break up the beef into small pieces for even cooking.

Sauté onions and garlic

Add onions to the beef, cooking until translucent, about 5 minutes. Stir in garlic and cook for an additional 1 minute.

Pro tip: Avoid burning garlic as it can become bitter.

Combine ingredients

Add roasted peppers, beef broth, chili paste, cumin, paprika, salt, and pepper to the pot. Stir well to combine.

Pro tip: Adjust chili paste according to your spice preference.

Simmer the chili

Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally to prevent sticking.

Pro tip: Simmering allows flavours to meld beautifully.

Add beans

Stir in kidney beans and continue to simmer for another 10 minutes, until beans are heated through.

Pro tip: Taste and adjust seasoning before serving.

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Tips & Tricks

<ul><li>Roast the peppers to enhance their sweetness and depth of flavour.</li><li>Choose a good quality beef broth for a richer base.</li><li>Adjust the spice level with chili paste according to your preference.</li><li>Let the chili simmer for at least an hour for the flavours to meld.</li></ul>

Serving Suggestions

Serve this chili with a side of crusty bread or over a bed of rice for a complete meal. It pairs well with a crisp green salad and a light beer or your favourite non-alcoholic beverage. This chili can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently on the stove, adding a splash of broth if necessary to loosen the consistency.