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Chili in a white bowl topped with parmesan and parsley.

Ground Beef Chili Without Tomatoes

Our favorite allergy-friendly chili recipe, NO tomatoes needed!
Course Entree
Cuisine American
Keyword Grain-free, Healthy, Sugar-free, Tomato-free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 bowls
Calories 228kcal
Author Lauren Goslin


  • 1 pound ground beef
  • ½ yellow onion chopped
  • ½ green pepper chopped
  • 2 garlic cloves minced
  • 1 small carrot chopped
  • 1 small zucchini chopped fine
  • ½ teaspoon turmeric
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon sea salt plus more to taste
  • ½ cup water
  • 1 15-ounce can kidney beans (red or white) with bean juice
  • 1 15-ounce can chickpeas or black beans with bean juice
  • ¼ cup fresh cilantro or parsley chopped


  • 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.
  • Stir in the parsley or cilantro about a minute or two you are ready to serve!


Nutrition facts based on using chickpeas and kidney beans.
Weight Watchers points: 5


Calories: 228kcal | Carbohydrates: 23.2g | Protein: 24g | Fat: 4.4g | Fiber: 7.8g | Sugar: 1.2g