If you’re looking for a filling meal to put on the table with minimal effort, this savory chili without tomatoes is an exceptional choice. A combination of canned goods and fresh ingredients keep this recipe simple and easy to throw together.
This no tomato chili is a non-traditional recipe I created years ago, when I was following an anti-inflammatory diet and couldn’t have tomatoes. Not only is the recipe really easy, but has exceptional flavor thanks to the spices and roasted poblanos.
If you are looking for a traditional chili recipe, try my gluten-free chili. Or you can check out my recipe for Instant Pot white chicken chili. It takes advantage of frozen chicken thighs – no thawing required!
Overview: How To Make Chili Without Tomatoes
Roast the poblanos
- Roast the poblano peppers directly on your grill or on top of your gas stove burner, directly over the flame, until they are black and charred all the way around.
- Place in a medium-sized mixing bowl and cover with plastic wrap to steam (this will sweat the skin and make peeling the peppers easier). Steam for at least 10 minutes.
- Hold the top of the pepper and use a large kitchen knife to scrape off the blackened skin. Cut the peppers open and remove the stem and seeds, and then chop.
Make The No Tomato Chili
- Brown the meat in a Dutch oven, or another 6-quart pot
- Add seasonings, onions, and poblanos
- Stir in the kidney beans and beef broth
- Simmer for about 30 minutes
What To Serve With Gluten Free Chili
With chili, I always serve a green salad and either gluten-free crackers, gluten-free cornbread or gluten-free biscuits on the side.
Ingredients and Substitutions
- Poblanos – The level of heat in this recipe really depends on the poblanos. I’ve had mild ones, but every once in a while I’ll get a spicier one. If this recipe isn’t spicy enough for you, you can easily add some cayenne pepper or red pepper flakes. Or you can even serve it with jalapeno slices as a garnish!
- Bacon Grease – I prefer to use bacon grease because of the added flavor, but if you don’t have any on hand, you can use whatever mild flavored oil you have (olive oil, avocado oil, etc.).
- Onion – I call for yellow onion in this recipe, but you can also use sweet onion.
- Garlic – I can’t get enough of fresh minced garlic. It imparts wonderful flavor.
- Spices- If you enjoy a smokier flavor, you can use up to 2 teaspoons of ground cumin in this recipe.
- Kidney Beans – Feel free to swap them out for black beans, pinto beans, or whatever beans you have on hand. Dried beans can be used in place of the canned beans, they just need to be cooked first.
- Ground Pork and Ground Beef – You absolutely can use one kind of ground meat, or even sub one, or both, for ground turkey.
Is Chili Powder Gluten Free
Many brands of chili powder are not labeled gluten-free, but contain no gluten ingredients. I’ve used McCormick’s Chili Powder with success, but please contact the company directly to determine if it is the right product to use for your family.
This recipe was originally published October 2011, under the name “Tomato Free Chili with Fire Roasted Poblanos.” Photos and blog post updated March 2022. Recipe card was added, recipe notes were added, but no significant changes were made to the original recipe.
Chili Without Tomatoes
If you’re looking for a filling meal to put on the table with minimal effort, this savory chili without tomatoes is an exceptional choice. A combination of canned goods and fresh ingredients keep this recipe simple and easy to throw together.
Ingredients
- 2 poblano peppers, roasted, peeled, and chopped (directions below)
- 1 tablespoons bacon grease
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 4 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon oregano
- 1 can light red kidney beans, drained and rinsed
- 1 can dark red kidney beans, drained and rinsed
- 2 cups beef broth
- salt & pepper to taste
Instructions
To fire roast the poblanos:
- Roast the poblano peppers directly on your grill or on top of your gas stove burner (directly over the flame) until they are black and charred all the way around.
- Place in a medium-sized mixing bowl and cover with plastic wrap to steam (this will sweat the skin and make peeling the peppers easier). Steam for at least 10 minutes.
- Hold the top of the pepper and use a large kitchen knife to scrape off the blackened skin. Cut the peppers open and remove the stem and seeds, and then chop.
To make the chili:
- In a large Dutch oven, warm the bacon grease over medium-high heat. Brown the ground pork and ground beef and lightly season with salt and pepper.
- Stir in the chili powder, cumin, and oregano, and cook for 2 minutes.
- Add the chopped poblanos, onions, garlic, kidney beans, and beef broth. Bring to a boil, then simmer uncovered for 30-40 minutes, depending on how thick you like your chili. The longer it simmers, the thicker it will become.
- Season with salt and pepper to taste.
Notes
- Kidney Beans – Feel free to swap them out for black beans, pinto beans, or whatever beans you have on hand. Dried beans can be used in place of the canned beans – they just need to be cooked first.
- Poblanos – The level of heat in this recipe really depends on the poblanos. I’ve had mild ones, but every once in a while I’ll get a spicier one. If this recipe isn’t spicy enough for you, you can easily add some cayenne pepper or red pepper flakes. Or you can even serve it with jalapeno slices as a garnish!
- Ground Pork and Ground Beef – You absolutely can use one kind of ground meat, or even sub one, or both, for ground turkey.
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And don’t forget to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
myspork says
This sounds amazing. I’ve been trying to come up with a tomato-free tomato soup and a tomato-free chili, however, I can’t do peppers, either. Any ideas on a replacement? I was toying with the idea of a bit of roasted sweet potato, roasted onions, and….?
http://aminerecipes.com
MAID in Alaska says
The poblanos do help flavor the chili quite a bit… maybe you could add a bit of ground coriander? I’m sure sweet potatoes would be good too though!
myspork says
That’s a great suggestion! I will give it a try. Been dying to recreate more tomato dishes (sans tomato, of course). My ultimate challenge? I want to make a tomato-free tomato soup, and a cheddarless grilled cheese sandwich. O_O
MAID in Alaska says
Now THAT would be difficult, but “where there’s a will, there’s a way!!” 😉 Hope you have a great weekend! 😉
Erika says
Okay, just one (really dumb sounding I know) question. What in the HECK is a poblano (sp) pepper? Is that like a hot pepper or is it just like a regular bell pepper or what? Yes, I am produce inept *laugh*.
MAID in Alaska says
Erika,
The poblano is… well… Wikipedia probably has the best explanation! Try this: http://en.wikipedia.org/wiki/Poblano
🙂 Megan
Laura says
Can you eat goat cheese or feta on the anti-inflammatory diet?
MAID in Alaska says
Hi Laura!
I do eat goat and sheep milk cheeses. Are you on the anti-inflammatory diet too?
🙂 Megan
Laura says
Yup, I am. I feel much better but I am still tempted by s good cheese steak sandwich!
MAID in Alaska says
Oh I hear ya!! 😉 Glad you are also feeling better on the diet. It makes all the difference in the world for me, and I’m glad to hear others also are finding relief!
Hope you have a great Sunday!
Megan
Mary Hudak-Colllins says
Tomato is also an allergen for my daughter. I have been working on a line of tomato free products and have done just about everything that we normally eat that includes tomato. This sounds like it is really tasty and will definitely give it a try. It will be interesting to see the difference in taste 🙂
Kallyn Lang says
We can eat tomatoes here, but since the last two recipes of yours I tried were fabulous, I thought I would partake in making this. YUM! It is great, and you don’t miss the tomatoes one bit. I did have to alter it a bit, as we can’t get organic ground pork here, but WOW! It is excellent! Thank you for the great recipes!! We are gluten and dairy free here, and trying to avoid soy. You make it truly easy!
MAID in Alaska says
Aww… thank you so much, Kallyn!! What a HUGE compliment! 🙂
xo
Megan
Angie Lockard says
Hi Megan! First of all, THANK YOU!!! After a bout of reflux-type symptoms, my husband has been avoiding tomatoes and we have really missed chili. I am so excited to try this recipe! One question though. I cannot find anywhere a beef broth that is free of all corn products & derivatives (citric acid, dextrose, dextrins, etc). Do you know of any, or do you think chicken or veg broth will substitute okay? Thanks! 🙂
Megan says
Hi Angie!
I use the Pacific Natural Food brand of beef broth – you can generally find it in the organic/natural food section of Fred Meyers here locally. However, it contains yeast extract (I think I remember you telling me your hubby couldn’t have yeast either). You can try vegetable broth. I don’t think the vegetable broth will give it that depth of flavor the beef broth does though. I’d suggest adding another poblano or two… just to give it a bit more flavor? Just a thought. You’ll have to let me know how it turns out!
Hugs,
Megan
Danie says
Could you make this in a slow cooker if you, say, put all the ingredients in after browning the beef and pork?
Kyle says
Headline is misleading. Chili does not contain beans. >:(
😉
Megan says
Not technically, but this one does! 😉
Fooddude says
This chili is among the best I’ve had.
I have to avoid tomatoes for now and I figured I’d never eat chili again but this recipe is better than what I was eating before.
Thanks!!!
Megan says
Awe, awesome! Thank you so much. 🙂 I’m so happy you enjoyed it!
Larissa says
How much heat/spicy level is this with 2 poblano peppers? I don’t do well with very spicy foods but want to give this recipe a try as tomatoes are a trigger for reflux so this would be perfect for me.
Mēgan says
Hi Larissa,
That’s an excellent question. It honestly just depends on the poblano. I’ve gotten some that are fairly spicy, and others that aren’t at all. More that aren’t spicy vs. those that are. What you might do, is roast them, and then eat a sample from each one. Then you can choose how many you’ll add to the chili. Hope that helps!