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.
Our Favorite Vegetable Beef Chili (Tomato-Free, Grain-Free)
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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?
Yvonne says
After not having made chili for two years due to tomatoes triggering my husband’s acid reflux, I just couldn’t go another fall/winter season without it. I was determined ed to find a good “no-mato” chili recipe that would satisfy just as well as the real thing. This recipe was one of the first I stumbled upon. The silver lining in my sweet husband’s sensitivity is that We have found your killer chili recipe! I echo the previous commenter: this one beats them ALL in my book (tomato or no-mato). My husband loves the heartiness of it, and the seasonings are perfect. I used kidney and black beans, and topped with avocado slices. Thanks for sharing!!
Lauren says
Thank you for your review, Yvonne, I’m so happy you enjoyed it!
Anne Cooper says
After reeling from a visit to the allergist which listed 14 food items I was allergic to, I was on a mission to find flavor and spice without tomatoes. After an internet search, I stumbled upon this recipe and I am here to tell you that this is by far the BEST chili recipe I have eaten even WITH tomatoes. It’s hearty, delicious, flavorful and chocked FULL of “hidden veggies”. Thank you so much for this! This recipe is in frequent rotation at my house. I wish I could give it 10 stars!
Lauren says
Thanks, Anne! You made my day! 🙂
Marcia says
Lauren,
I found your website on accident while looking for a tomato-free chili and this was exactly what I was looking for! YUM! Definitely will be making this again!!
Thank you
Lauren says
Thanks for your comments and ratings, Marcia, so glad you found me! 🙂
Heather says
I recently found out I can’t have tomatoes anymore so this recipe was a godsend, and absolutely delicious!
Lorna Burch says
If you close your eyes, you would think there was tomatoes in this! I felt it needed a lil more seasoning so I added in a lil of chili seasoning packet. I used two cans of organic white kidney beans and yellow and red sweet bell peppers instead of green pepper. Will definitely make again!
Velvet says
This recipe is so good. I got adventurous and added a Habanera chili pepper, as well. Further, because I was afraid of drying it out on the stove top, I finished it off in the crockpot. Thx for sharing.
Amber says
I make this chili at least once a month for my tomato-free fam! Such a unique flavor compared to traditional chili and a great way to get in a bit of tumeric into our diet. We absolutely love it as frito pie! Thank you so much for sharing 🙂
Lauren says
Thanks for the comment, Amber! I’m so happy you and your family like it. 🙂
Cheryl says
This 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
So happy to hear that, Cheryl! Thanks for the comment and rating. 🙂
Mary K says
We 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
I’m happy you enjoyed it, Mary! Thanks for the comment. 🙂
Stephanie Mrse says
I cannot wait to try this. I love chili but my daughter is allergic to tomatoes. Thank you!
Lizzie says
Hi! It says to put cumin in the direction but not on the ingredients list. What do you suggest?
Lauren says
Hi there,
Sorry about that, it should read one teaspoon of cumin. 🙂
Arianne says
So 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
That’s great Arianne, I’m so happy you enjoyed it! 🙂
Krystal says
Thank 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
Hi 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
Doesn’t say when to put Cilantro in. I added at sea bing time
Matt Robinson says
Lauren, 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
Thanks so much Matt! It is husband-approved, so hopefully that’s a good sign if you ever try it! 🙂
Izzy @ she likes food says
I 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
The 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
Hooray 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
Thanks Christine! 🙂