Chili Without Tomatoes

Ingredients

• 2 teaspoonsavocado oil
• 1onion, chopped
• 1 mediumred pepper, chopped
• 2carrots, finely diced
• 3 clovesgarlic, minced
• 500 g (1 lb)extra-lean minced beef
• 2 tablespoonschilli powder
• 2 teaspoonsground cumin
• 1 teaspoondried oregano
• 1 teaspoonsmoked paprika
• 1/2 teaspoonsalt
• 340 g (12 oz)jarred roasted peppers
• 480 ml (2 cups)chicken broth
• 2 cans (425 g/15 oz each), drainedred kidney beans

Instructions

1. 1

   Blend the sauce

   Put the roasted peppers and chicken broth in a high-speed blender and blend until smooth.

2. 2

   Soften the vegetables

   Sauté the onion, carrot, red pepper and garlic for about 5 minutes, until softened.

3. 3

   Cook the beef

   Add the minced beef and break it into small pieces with a spatula. Cook until it is cooked through.

4. 4

   Add the spices

   Stir the chilli powder, cumin, oregano, smoked paprika and salt into the vegetables and meat. Cook for about 2 minutes to bring out their flavour.

5. 5

   Stir in sauce

   Add the roasted pepper sauce and drained kidney beans, then stir well.

6. 6

   Simmer the chilli

   Raise the heat to high until the chilli boils, then reduce it to medium-low. Simmer uncovered for 30 minutes, stirring occasionally, and serve with your favourite toppings.

What is tomato-free chilli?

Chilli is a hearty, spice-seasoned stew, often made with meat and beans. This version leaves out tomatoes and uses blended roasted peppers and broth as its base instead.

The pepper sauce gives the stew body while beef, kidney beans and vegetables make it filling. The recipe draws on familiar Mexican-inspired ingredients, though chilli recipes vary widely.

Nutrition and macros by portion

The nutrition label shows one serving as written: 377 calories, 36g protein, 38g carbs, 10g fat.

The kidney beans and vegetables provide much of the carbohydrate, while the lean beef contributes most of the protein. Avocado oil and beef account for much of the fat. For a balanced plate, serve a portion with a generous side of salad or other vegetables.

Why use roasted peppers?

Roasted peppers: blending them with chicken broth makes a smooth sauce that coats the other ingredients without tomato.

Blend well: aim for an even, lump-free mixture so it can simmer into the chilli rather than leaving large pieces of pepper.

Build flavour in the pot

Vegetables first: sauté the onion, carrot, red pepper and garlic for about 5 minutes, until softened. This gives them a head start before the beef and sauce go in.

Spices next: stir them through the meat and vegetables for about 2 minutes before adding the sauce. Keep stirring so the seasonings warm through without catching on the bottom of the pot.

Get the beef and texture right

Break it up: use a spatula to separate the beef into small pieces as it cooks, so it mixes evenly with the vegetables and beans.

Simmer uncovered: the 30-minute simmer lets the flavours mingle and the sauce reduce. Stir from time to time, and look for a thick, spoonable consistency.

Timing and doneness

The stated total time is 60 minutes, with about 5 minutes for softening the vegetables, about 2 minutes for the spices and 30 minutes of simmering. Allow for the time needed to blend the sauce and cook the beef through.

The chilli is ready after its uncovered simmer when it is hot throughout and the sauce has thickened to your liking. If it thickens more than you want, stir in a little broth.

Toppings and sides

A spoonful of yoghurt or a scattering of chopped coriander can add a cool, fresh contrast; these are optional toppings rather than ingredients in the recipe.

Serve it on its own or alongside rice, warm tortillas or a simple green salad. Choose a side that suits how substantial you want the meal to be.

Recipe notes & tips

• Drain the kidney beans well so they do not add excess liquid to the pot.
• Dice the carrots finely so they soften during the simmer.
• Blend the roasted peppers and broth until completely smooth for an even sauce.
• Use a wide, heavy-based pot and stir occasionally while the chilli simmers.
• Taste near the end of cooking and adjust the seasoning to your preference.

Variations

• Extra heat: add a pinch of cayenne or chopped fresh chilli with the spices.
• More vegetables: stir in diced courgette before the simmer.
• Different beans: swap the kidney beans for drained black beans.
• Fresh finish: add chopped coriander just before serving.
• Creamy topping: serve with a spoonful of yoghurt or sour cream.

Common mistakes to avoid

• Large carrot pieces: they may stay firm; dice them finely as directed.
• Crowded beef: it can cook unevenly; break it into small pieces and stir as it browns.
• Spices added with the liquid: they miss their brief time to warm through; stir them into the meat and vegetables first.
• Skipping the occasional stir: sauce can catch on the base; stir during the uncovered simmer.
• Adding all the liquid at once after reducing too far: adjust gradually with a little broth to keep the chilli thick.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a saucepan over a medium-low heat, stirring until piping hot; add a splash of broth if the chilli has thickened in the fridge.

Frequently asked questions