Chili Recipe No Tomato Sauce: Easy & Flavorful Ideas

When you think of chili, vibrant red tomato sauce often comes to mind as a signature ingredient. But what if you’re looking to enjoy a rich, hearty chili without relying on tomato sauce?

Whether you’re out of cans, avoiding nightshades, or just want to try a fresh take on a classic, this chili recipe no tomato sauce delivers bold flavors and satisfying comfort. Using a combination of spices, broth, and natural vegetable sweetness, this recipe transforms simple ingredients into a deeply flavorful dish that’s perfect for chilly evenings or game-day gatherings.

This tomato-free chili is versatile, easy to make, and packed with protein and fiber. Plus, it’s a great way to experiment with new flavors while keeping your meal vibrant and healthy.

Keep reading to discover why this chili might become your new favorite go-to!

Why You’ll Love This Recipe

This chili recipe without tomato sauce offers a fresh twist on a beloved comfort food classic. It’s perfect if you’re avoiding tomatoes due to allergies, dietary preferences, or simply want to try something different.

Instead of tomato sauce, we use a rich vegetable broth base paired with smoky chipotle peppers, a medley of spices, and hearty beans to create depth and warmth.

This chili is incredibly adaptable—whether you want it vegan, gluten-free, or packed with extra veggies, it handles substitutions beautifully. It’s also a one-pot wonder, saving you time on cleanup, and the flavors develop beautifully when simmered low and slow.

Plus, it freezes well, making it perfect for meal prep or quick weeknight dinners.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 chipotle peppers in adobo sauce, minced (adjust for heat)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 cups cooked kidney beans (or 1 can, drained and rinsed)
• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable broth (low sodium preferred)
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup (or honey if not vegan)
• Salt to taste
• Fresh cilantro for garnish (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener (if using canned beans)
• Serving bowls

Instructions

1. Heat the olive oil in your pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the garlic and bell peppers to the pot and sauté for another 3-4 minutes until fragrant and peppers begin to soften.
3. Stir in the minced chipotle peppers along with cumin, smoked paprika, chili powder, oregano, coriander, black pepper, and cayenne (if using). Cook for 1-2 minutes to toast the spices and release their aromas.
4. Add the beans and corn to the pot, stirring gently to combine.
5. Pour in the vegetable broth, then bring the mixture to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally.
6. Uncover and add apple cider vinegar and maple syrup. Stir well and simmer uncovered for another 10 minutes to thicken the chili slightly and balance flavors.
7. Taste and adjust seasoning with salt and additional spices as needed.
8. Serve hot, garnished with fresh cilantro if desired, alongside your favorite toppings.

Tips & Variations

“Simmering chili low and slow allows all the flavors to meld beautifully and creates the depth you crave even without tomato sauce.”

• For a thicker chili, mash some beans with the back of a spoon during the last 10 minutes of cooking.
• Try adding diced sweet potatoes or butternut squash for a subtle sweetness and added texture.
• Swap chipotle peppers for smoked paprika and a pinch of liquid smoke if you prefer less heat but want that smoky flavor.
• Add cooked quinoa or bulgur wheat to boost protein and bulk up the chili.
• For a vegan cheese topping, check out our Best Vegan Pepper Jack Cheese Slice Recipe for Melty Flavor.

Nutrition Facts

Serving Suggestions

This chili is wonderfully versatile when it comes to serving. Here are some ideas to make your meal even more satisfying:

• Serve over steamed rice or quinoa for a filling bowl.
• Top with avocado slices, jalapeños, or shredded vegan cheese.
• Accompany with warm cornbread or crusty bread to soak up the juices.
• Enjoy it as a chili topping for baked potatoes or sweet potatoes.
• Pair with a fresh side salad or our Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious for a more exotic meal.

Conclusion

This chili recipe no tomato sauce is a flavorful, comforting dish that breaks away from tradition while delivering all the hearty satisfaction you expect from chili. It’s perfect for anyone looking to avoid tomatoes or simply explore new flavor combinations in their cooking.

Using smoky chipotle, warming spices, and a medley of beans and vegetables, you’ll get a balanced and rich meal that’s both nutritious and delicious.

Whether you’re cooking for a crowd or meal prepping for the week, this recipe is easy, flexible, and sure to please. If you loved this, you might also enjoy our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or try some quick bites with our Veg Grilled Sandwich Recipes That Are Quick and Delicious.

For a cozy soup alternative, check out the Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.

Get ready to enjoy a bowl of chili that’s as satisfying as it is unique—without a drop of tomato sauce in sight!

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