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Chili recipe without tomatoes recipe

Our Favorite Vegetable Beef Chili (Tomato-Free)

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 233kcal
Author Lauren Goslin


  • 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


  • 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.


Nutrition facts based on using black beans.
WW Points: 5


Sugar: 1.6g | Fiber: 5.9g | Calories: 233kcal | Fat: 4.6g | Protein: 23.3g | Carbohydrates: 24.7g