Tomato-Free Vegetable Beef Chili – This is our family’s favorite allergy-friendly chili recipe, NO tomatoes needed! Packed full of veggies and protein.
Tending to six different appetites can be difficult.
Because we all have different allergies and tastes, 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, while my oldest daughter has to be treated carefully because of her vast array of allergies.
Lucky for me, Natalie is virtually allergy-free and a good sport with just about any meal, but Sam and Mickie are both quite particular.
Life is made easier if I find meals that at least three of us can (and will!) eat, which is why I love this recipe!
Tomato-free chili?
While there may be differing opinions about whether beans should be in chili (they should!), tomatoes are typically a staple.
However, with Jade’s myriad food sensitivities, I’ve created this tomato-free version in which we truly never miss the tomatoes!
I also like to add in a good dash of turmeric, which may seem like an odd addition, but it tastes great and adds some anti-inflammatory action.
To bump up the nutrition even more, I sneak in a carrot and a zucchini for even more veggies. The zucchini adds a bit of bulk, and you never even taste it.
It’s filling, hearty, and delicious!
Also, if I make it for lunch, I have easy leftovers for the kids.
If you enjoy beans, try some of my other recipes with beans!
Instant Pot Charro Beans
Vegan Refried Beans
Tahini-Free Hummus
Our Favorite Vegetable Beef Chili (Tomato-Free)
Ingredients
- 1 pound ground beef
- 1/2 yellow onion chopped
- 1/2 green pepper chopped
- 2 garlic cloves minced
- 1 carrot chopped
- 1 small zucchini chopped fine
- 1/2 tsp turmeric
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp sea salt plus more to taste
- 1/2 cup water
- 1 15-ounce can red kidney beans with bean juice (you can use what you like!)
- 1 15-ounce can chickpeas with bean juice
- 1/4 cup fresh cilantro or parsley chopped
Instructions
- Add the ground beef to a large, heated pot and begin to brown it.
- Stir 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 cook about 5-7 minutes until vegetables soften.
- Pour 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 30-45 minutes, until it achieves your desired thickness.
Notes
Nutrition
Notes:
I’ve used both black and pinto beans in place of the kidney with great success.
We like to serve the chili with an array of other things, including scallions, sour cream, grated cheeses, avocado, and salsa.
Some of the items I use in this recipe include:
Shared with: Create, Bake, Grow, and Gather Party, Thursday Favorite Things
Michelle says
Hi! Can’t wait to try this.
Do you know how long in Slow Cooker
April Harris says
I know a lot of people who really aren’t keen on tomatoes, so this recipe will really come in handy for relaxed entertaining when they visit! Thank you for sharing and for being a part of the Hearth and Soul Link Party Community, Lauren!
Yavvie says
Omg this was so good! Didn’t miss the tomatoes at all.
I skipped turmeric, used kidney and black beans and tossed it all into the slow cooker after browning the mince for couple hours. Perfect for my allergic little one and picky older one.
Margaret White says
Love this chili, but now would like to use my slow cooker to make it. How should I adapt the recipe?
Marg
Leanne says
I’m very sorry but my attempt at this recipe was a complete failure beginning to end. I wanted a no tomato recipe but should have omitted carrots I used half amount and it still made it too sweet and should have used ground turkey bc the ground beef was rubbery and had tough bits of fat maybe bc I used 80/20 thought it would work just drain the fat. No more ground beef for my chili I’ll either use turkey or just veggies no carrots though.
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! 🙂