It is becoming increasingly difficult to tend to four appetites.
Because we all have different allergies and tastes and wants and likes, I am in a perpetual head-spin catering to everyone.
My husband is in constant need of protein to sustain all 200+ pounds of him.
My oldest daughter has to be treated carefully because of her vast array of allergies.
My youngest has fared pretty well so far in relation to food reactions. She appears to have nothing more than a milk intolerance (hallelujah).
Life is made easier if I find meals that at least two out of four of us can eat, which is why I love this recipe.
High protein for the hubby, tomato-free for Jade, and vegetable-packed for me.
Nat just loves eating, so she’s happy too. It feeds ALL of us happily, even allowing everyone a second helping, if desired.
It’s filling, hearty, and delicious! The mixture of spices is perfect for us. Not too spicy with a dash of anti-inflammatory action from the turmeric.
Also, if I make it for lunch, I often have easy leftovers for the girls.
- 1/2 yellow onion chopped
- 1/2 green pepper chopped
- 2 garlic cloves minced
- 1 lb. ground beef
- 1 carrot chopped
- 1 small zucchini chopped fine
- 1/2 t. turmeric
- 1 T. chili powder
- 1 tsp cumin
- 1/2 t. dried oregano
- 1 t. sea salt plus more to taste
- 1/2 c. water
- 1 15 oz can red kidney beans with bean juice
- 1 15 oz can chickpeas with bean juice
- 1/4 c. fresh cilantro or parsley chopped
- Add the ground beef to a large, heated pot and begin to brown it.
- Add in onion, bell peppers, and garlic and cook for 1-2 minutes.
- Add in the remaining veggies and spices (carrot, zucchini, turmeric, chili powder, cumin, oregano, salt, and pepper) and cook about 5-7 minutes until vegetables soften.
- Add in the water and both cans of beans (with their juices) and bring the mix to a boil.
- Lower the heat and simmer the chili (uncovered) for 30-60 minutes, until it achieves your desired thickness.
- Enjoy!
Nutrition facts based on using one teaspoon salt and cilantro. Weight Watchers points (new system): 6
You’ll never miss the tomatoes in here!
Zucchini is a great bulking vegetable that adds the moisture tomatoes would ordinarily have contributed.
Top it with a little parmesan or guacamole and you have a healthy, protein-packed meal!
Do you make separate meals for your family?
Cheryl says
January 30, 2019 at 5:20 pmThis is now a staple in our house! So tastey and nutritous! I have a sensitivity to tomatoes and peppers as well, so instead of green peppers I double the onion. We love onions anyways lol. Plus to make things a little easier, I just use a chili spice packet instead of measuring out. Thank you for this wonderful recipe!
Lauren says
January 31, 2019 at 3:06 pmSo happy to hear that, Cheryl! Thanks for the comment and rating. 🙂
Mary K says
January 29, 2019 at 3:39 pmWe loved this recipe. I like things spicier so I doubled the spices. I love that it is so flavorful without the tomato – you hardly notice.
Lauren says
January 30, 2019 at 11:59 amI’m happy you enjoyed it, Mary! Thanks for the comment. 🙂
Stephanie Mrse says
September 27, 2018 at 8:51 amI cannot wait to try this. I love chili but my daughter is allergic to tomatoes. Thank you!
Lizzie says
May 21, 2018 at 6:33 pmHi! It says to put cumin in the direction but not on the ingredients list. What do you suggest?
Lauren says
May 21, 2018 at 7:16 pmHi there,
Sorry about that, it should read one teaspoon of cumin. 🙂
Arianne says
February 11, 2018 at 7:52 pmSo glad to have found this recipe! I tailored it a little bit to what I can eat.. I recently had to stop eating tomatoes and peppers (which I love both of those foods). I decided to add in Portobello mushrooms. I loved having a southwestern bean soup for lunch and was wondering what I was going to replace that with. I’m happy to say that it will be replaced with this!
Lauren says
February 12, 2018 at 9:31 amThat’s great Arianne, I’m so happy you enjoyed it! 🙂
Krystal says
October 24, 2017 at 1:42 pmThank you for posting a tomato free meal!! Our youngest has a tomato and dairy allergy. I can never find recipes that dont call for one or the other. So I usually fall back on not so healthy ideas like chicken fingers or fishsicks all the time. Do you by chance have more tomato free recipes
Lauren says
October 24, 2017 at 3:08 pmHi Krystal,
Here are a few favorites with my kids (tomato-free!):
1. https://www.oatmealwithafork.com/easy-and-economical-one-pot-chicken-and-rice/
2. https://www.oatmealwithafork.com/cheesy-cauliflower-mushroom-gratin/
3. https://www.oatmealwithafork.com/easy-arroz-con-pollo/
Hope that helps a bit!
Jeff says
October 27, 2016 at 1:38 pmDoesn’t say when to put Cilantro in. I added at sea bing time
Matt Robinson says
May 14, 2014 at 10:44 pmLauren, this is seriously one of the best chili recipes I have seen. So great! Packed with protein, which I love, and the flavors sound amazing. Thanks!
Lauren says
May 15, 2014 at 9:44 amThanks so much Matt! It is husband-approved, so hopefully that’s a good sign if you ever try it! 🙂
Izzy @ she likes food says
May 13, 2014 at 10:16 amI was hoping you were going to post your tomato-less chilli recipe! I love making chili and I really enjoy getting ideas from other people’s chilli recipes because I find that chilli is one of those recipes that everyone makes a little bit differently. I love all the veggies you put in yours 🙂
Mike@TheIronYou says
May 12, 2014 at 2:10 pmThe mixture of spices is indeed perfect and I love how you were able to meet all of your family members’ need with just one (awesome) veggie chili recipe.
Great job Lauren. really great job!
Christine@ Apple of My Eye says
May 12, 2014 at 7:04 amHooray for finding a recipe that takes care of everyone’s needs! It must be a huge struggle to create recipes that your whole family can eat with so many different dietary restrictions/needs. This look delicious! 🙂
Lauren says
May 12, 2014 at 7:57 amThanks Christine! 🙂