Beef and Bean Chili No Tomato

Jump to Recipe

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!

No Tomato Chili

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.

Roast the poblanos

Poblano with charred skin

Scrape off charred skin

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

Brown the meat

Add seasonings, onions, poblanos

Stir in the kidney beans

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.

Chili Without Tomatoes

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.

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:

1. 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.
2. 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.
3. 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:

1. 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.
2. Stir in the chili powder, cumin, and oregano, and cook for 2 minutes.
3. 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.
4. 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!

Reader Interactions

berryvardert.blogspot.com

Source: https://www.allergyfreealaska.com/tomato-free-chili-with-fire-roasted-poblanos/

Share this post