Chili Without Tomato Sauce Recipe That Tastes Amazing

Chili is a beloved comfort food that’s rich, hearty, and packed full of bold flavors. But what happens when you want to enjoy chili without the usual tomato sauce base?

Whether you’re avoiding tomatoes due to allergies, dietary preferences, or simply craving a twist on the classic, this chili without tomato sauce recipe is here to satisfy your cravings. Using a combination of aromatic spices, fresh vegetables, and robust beans, this recipe delivers all the warmth and depth you expect from chili without relying on tomato products.

This recipe is perfect for those who want to enjoy a comforting bowl of chili that’s naturally gluten-free, vegan-friendly, and easy to customize. Plus, it’s a great way to experiment with new flavors while keeping the dish wholesome and nutritious.

So, grab your favorite pot and let’s dive into making a delicious chili that’s just as satisfying without the tomato sauce!

Why You’ll Love This Recipe

This chili stands out because it breaks away from the traditional tomato-based approach while still offering a rich and hearty meal. By using ingredients like roasted red peppers and smoky chipotle peppers, we create a complex flavor profile that’s both smoky and slightly sweet, without the acidity of tomatoes.

It’s incredibly versatile, allowing you to adjust the spice levels or swap in your favorite beans and vegetables. It’s also perfect for those on specialized diets, such as paleo or nightshade-free, making it a crowd-pleaser at any table.

Best of all, it’s simple to make and can be prepared in under an hour, making it ideal for weeknight dinners or meal prep.

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup roasted red peppers, chopped (from jar or homemade)
• 2 chipotle peppers in adobo sauce, minced (optional, for smoky heat)
• 2 cups cooked kidney beans (or canned, drained and rinsed)
• 2 cups cooked black beans (or canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable broth (low sodium preferred)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener (if using canned beans and peppers)
• Optional: blender or food processor (for blending roasted peppers if desired)

Instructions

1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.
3. Stir in the diced red and yellow bell peppers and cook for 5-7 minutes until they begin to soften.
4. Add the roasted red peppers and chipotle peppers to the pot. If you prefer a smoother texture, you can blend the roasted peppers with a little broth before adding.
5. Sprinkle in the chili powder, cumin, smoked paprika, and coriander. Stir well to coat the vegetables with the spices and cook for 1-2 minutes to bloom the flavors.
6. Add the cooked kidney beans, black beans, and corn kernels. Pour in the vegetable broth and stir to combine all ingredients thoroughly.
7. Bring the chili to a simmer. Reduce heat to low, cover, and let it cook gently for 25-30 minutes. Stir occasionally to prevent sticking and to allow flavors to meld.
8. Season with salt and freshly ground black pepper to taste. Squeeze in the lime juice and stir well.
9. Serve hot, garnished with freshly chopped cilantro for a burst of freshness.

Tips & Variations

“Using roasted red peppers instead of tomato sauce adds a subtle sweetness and smoky depth that transforms this chili into a unique and flavorful dish.”

• Add extra veggies: Try adding diced zucchini, mushrooms, or carrots for more texture and nutrients.
• Use different beans: Pinto, cannellini, or chickpeas work beautifully for a varied bean chili.
• Spice it up: Increase chipotle peppers or add cayenne pepper for more heat.
• Meat lovers: Add browned ground turkey or beef if you’re not keeping this vegan.
• Make it creamy: Stir in a splash of coconut milk or cashew cream before serving for a luscious texture.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for hands-off convenience.

Nutrition Facts

Serving Suggestions

This chili shines on its own, but you can elevate it with a few simple sides and toppings. Serve it over a bed of fluffy rice, quinoa, or even cauliflower rice for a low-carb option.

Top with sliced avocado, dairy-free sour cream, or shredded vegan cheese for a creamy contrast. Warm tortilla chips or cornbread make excellent accompaniments for added texture and heartiness.

For a lighter meal, pair your chili with a crisp green salad or steamed greens. Explore more vegan and vegetarian meals with recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.

Conclusion

This chili without tomato sauce recipe proves that you don’t need traditional tomato ingredients to create a deeply satisfying, flavorful chili. By harnessing the smoky sweetness of roasted peppers and the rich complexity of warming spices, you get a dish that’s both comforting and unique.

Perfect for those with dietary restrictions or anyone looking to try a fresh take on a classic, this recipe is easy to make, nutritious, and packed with plant-based protein and fiber. Don’t hesitate to experiment with different variations or pair it with your favorite sides for a complete meal.

For more delicious and easy recipes, check out our Veg Grilled Sandwich Recipes That Are Quick and Delicious to complement your chili nights!

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