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Last Updated on November 28, 2020

Looking for a chili without tomatoes? This no tomato chili is savory and hearty and filling. This easy recipe make the perfect lunch or dinner.

chili without tomatoes

Mr. Bejelly doesn’t do well with cooked tomato products (crazy heartburn and stomach acid that keeps him up at night).

Also, after avoiding them for so long, I don’t tolerate them as well myself.

NO TOMATO CHILI

For this very reason, I’ve been slowly recreating some of our favorite recipes and making them tomato free.

For weeks, he’s been asking for chili without tomatoes and honestly, I didn’t think it was possible. There is just nothing like that tart taste of tomato in chili but thankfully I was wrong.

Chili without tomatoes Ingredients

Ingredients

  • 1 tablespoon of coconut oil
  • 3 large Poblano chilies, roughly 7″ long, roasted and diced
  • 1 medium onion, diced
  • 1 lb of grass-fed beef
  • 1 sweet potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 cup of brewed low acid coffee
  • 2 cups of water
  • 1 tablespoon fresh parsley, chopped.
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tsp sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cocoa powder

Instructions

  1. In a large skillet add the cooking oil, onions and poblano peppers and cook until the onions are browned.
  2. Add the ground beef and cook until browned.
  3. Add the sweet potato, carrots, spices, coffee and water and simmer on medium-low for 30- 35 minutes.
  4. Enjoy!
NO TOMATO CHILI

So, what can I subsitute for tomatoes in chili?

Wanted to try to get that rich full of flavor affect without tomatoes. I immediately thought of coffee. It’s rich and somewhat bitter. It would add just the right punch to the recipe.

I also added some fresh roasted poblanos for texture and flavor and really used a lot of spices to recreate the rich flavor of chili without tomatoes.

Pair this no tomato chili recipe with my gluten free cornbread recipe for a complete dinner.

The best part about this recipe is that I love is the fact that Mr. Bejelly slept peacefully thought the night after eating two bowls of this chili without tomatoes.

chili without tomatoes
NO TOMATO CHILI
Yield: 4

Best No Tomato Chili (Full of Flavor)

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This chili uses coffee and cocoa powder to create a savory no tomato chili.

Ingredients

  • 1 tablespoon of coconut oil
  • 3 large Poblano chilies, roughly 7" long, roasted and diced
  • 1 medium onion, diced
  • 1 lb of grass-fed beef
  • 1 sweet potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 cup of brewed low acid coffee
  • 2 cups of water
  • 1 tablespoon fresh parsley, chopped.
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tsp sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cocoa powder

Instructions

  1. In a large skillet add the cooking oil, onions and poblano peppers and cook until the onions are browned.
  2. Add the ground beef and cook until browned.
  3. Add the sweet potato, carrots, spices, coffee and water and simmer on medium-low for 30- 35 minutes.
  4. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 441Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 99mgSodium: 746mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 33g

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30 Comments

  1. Oh my goodness does this look and sound good… genius idea adding the coffee! I think I might try adding that even to regular chilli that does contain tomatoes!

  2. I have heard of a lot of people adding coffee to chili. And peanut butter. I am a fan of tomatoes. I love them and eat them plain all the time.

  3. I have the same problem with tomatoes that your husband has, it is so frustrating. I love so many things that are tomato based. Do you avoid tomatoes in all of your cooking? Will I find all of these on pinterest?

    1. Hi Teale, I don’t avoid tomato in all of my recipes. Some times i will just add a dash of baking soda to the meal 10 minutes before I am finished with it. All of my recipes are in the Favorite Paleo recipes board.

  4. I love your recipes! I had to go gluten free and corn free and find that I feel better without any grain, so I can’t wait to make your recipes! I also wanted to point out that vinegar is a great acid reducer. Use it as a chaser before or after a meal. I try to have a tablespoon of raw apple cider vinegar every day. In fact, I did not realize how bad my tummy would hurt until I went gluten free. I knew from the family (celiac disease runs in the family) that I might be sensitive to some of the vinegars, so I stopped taking the cider vinegar. But I am not sensitive to my fav vinegar, apple cider vinegar. I hope this helps! Vinegar helps with a lot of things, besides the tummy. Thanks again for posting and I look forward to more awesome recipes ๐Ÿ™‚ Your a God sent to me.

  5. Hi, Kelly — We’re trying your recipe as the most interesting in the no-tomato category. But I’ll admit I was surprised when I looked through the recipe and discovered it’s also a no-beaner. I guess there must be other chili recipes without beans, but I associate that ingredient with the dish and will add a 13-bean combo. Can’t imagine they’ll hurt your original recipe.

    Did you omit beans for dietary reasons, too? (To greatly reduce their infamous gassiness, we bring the beans to a boil and drain off the white, foamy raffinose-laden water two or three times; takes extra time, but saves a lot of discomfort for both the chili-consumers and their friends and neighbors!)

  6. We made this amazing meal last night, and it was delicious! Our only criticism was that after several bites we noticed a slight bitter undertone probably from the coffee. Has anyone experienced this? What about making this without coffee and maybe with beef stock as a replacement?

  7. Just tried this fantastic chilli earlier this evening! We left it simmering for more like an hour, probably too long but the coffee/cocoa combination in the sauce is really something.

  8. I’ve recently had to give up grains and inflammatory foods and found this recipe. Made it tonight and it was so SO good, it’s definitely a keeper for this household! Thanks so much ๐Ÿ™‚

  9. Hiya, Iโ€™ve made this and itโ€™s lovely, just a bit too spicy for my kids. Is there something I can add to the batch I have already made to make it less spicy?