Tomato Free Chili Con Carne

Chili con carne is a hearty, flavorful dish that has earned a place at dinner tables around the world. Traditionally, it features tomatoes as a base ingredient. However, for those who are sensitive to tomatoes or prefer to avoid them, it’s still possible to enjoy a rich and satisfying chili. This tomato free version maintains the bold flavors and satisfying textures of the classic dish while offering an alternative that’s gentle on the digestive system and full of deep, smoky taste.

This recipe makes enough to serve four people, and it’s perfect for a family dinner, game day gathering, or for preparing in advance and enjoying as leftovers. With a careful blend of spices, aromatics, and hearty ingredients, you won’t miss the tomatoes at all.

Ingredients

To create this tomato free chili con carne, gather the following ingredients:

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 pound ground beef (85% lean preferred)
1 cup beef broth (low sodium)
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup pumpkin purée (unsweetened)
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili powder (adjust to taste)
½ teaspoon ground cinnamon
1 teaspoon sea salt (plus more to taste)
½ teaspoon ground black pepper
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
½ cup chopped roasted red peppers (jarred, drained)
½ cup unsweetened coconut milk (optional, for creaminess)
Fresh cilantro, chopped (for garnish)
Sliced green onions (optional garnish)

Preparing the Aromatics

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is warmed, add the chopped onion and sauté for about 4 to 5 minutes, or until the onion becomes soft and translucent. Stir occasionally to prevent sticking or browning.

Add the minced garlic and continue to cook for another 30 seconds to a minute, just until the garlic becomes fragrant. Be cautious not to let it burn, as garlic can quickly become bitter if overcooked.

Cooking the Ground Beef

Next, add the ground beef to the pot. Break it up with a wooden spoon or spatula and cook until the meat is fully browned. This will take about 8 to 10 minutes. Stir frequently to ensure even cooking and to help the meat develop a rich, savory flavor. Drain excess grease if necessary, although leaving a small amount can enhance the taste and texture of the final dish.

Building the Flavor Base

Once the beef is browned, stir in the apple cider vinegar and Worcestershire sauce. These ingredients add depth and brightness, balancing the richness of the meat and the spices to come. Let the mixture simmer for 1 to 2 minutes, allowing the liquid to slightly reduce.

Now, add the pumpkin purée, beef broth, and all the dry spices: smoked paprika, cumin, coriander, oregano, chili powder, cinnamon, salt, and pepper. Stir thoroughly to incorporate the spices and coat the beef evenly. The pumpkin purée acts as a thickening agent and lends a subtle sweetness and velvety texture that substitutes beautifully for the acidity and body of tomatoes.

Simmering the Chili

Reduce the heat to low and let the chili simmer gently for 15 to 20 minutes, uncovered. This simmering period allows the flavors to meld and intensify. Stir occasionally to prevent sticking and ensure even cooking.

After the initial simmer, add the drained kidney beans, black beans, and chopped roasted red peppers. These ingredients bring texture, protein, and a mild sweetness that complements the smoky flavors. Stir well and continue to simmer for an additional 10 to 15 minutes. If the chili becomes too thick, you can add a splash of water or additional broth to reach your desired consistency.

Optional Creamy Finish

For a richer, creamier chili, stir in the coconut milk during the final 5 minutes of cooking. This addition is optional but provides a smooth finish and subtle complexity. The flavor of the coconut milk is mild and will not overpower the spices or meat. It’s especially helpful if you’re looking for a dairy-free way to add creaminess without using sour cream or cheese.

Tasting and Adjustments

Before serving, taste the chili and adjust the seasoning if needed. You may wish to add more salt, pepper, or chili powder depending on your personal preference and spice tolerance. Chili is highly customizable, and small adjustments can significantly affect the final flavor.

Serving Suggestions

Ladle the chili into bowls and garnish with chopped fresh cilantro and sliced green onions for a touch of color and freshness. This dish pairs well with a side of warm cornbread, steamed rice, or your favorite tortilla chips. If you enjoy toppings, consider adding diced avocado, shredded cheese, or a dollop of plain Greek yogurt for extra texture and flavor.

Storage and Reheating

This chili stores well and often tastes even better the next day as the flavors continue to develop. Allow leftovers to cool completely before transferring them into airtight containers. Store in the refrigerator for up to four days or freeze for up to three months.

To reheat, warm the chili on the stovetop over medium-low heat, stirring occasionally until heated through. If reheating from frozen, allow it to thaw in the refrigerator overnight before warming. You can also use a microwave for quick reheating—just cover loosely and stir halfway through to distribute the heat evenly.

Variations and Tips

This tomato free chili con carne is versatile and can be adapted to suit various dietary needs and flavor preferences. For a vegetarian version, replace the ground beef with a plant-based protein such as lentils, crumbled tofu, or a meat substitute. You can also experiment with different types of beans, such as pinto or navy beans, for variety.

If you like a bit of heat, consider adding a diced jalapeño or a pinch of cayenne pepper when cooking the onions. For a smoky kick, a bit of chipotle powder or chopped chipotle peppers in adobo sauce can take the flavor to the next level—just be mindful that these ingredients can be quite spicy.

Those avoiding nightshades entirely may want to skip the chili powder and red peppers as well. In that case, rely more heavily on cumin, coriander, and cinnamon for warmth and depth.

Finally, don’t be afraid to make this chili your own. Whether you prefer it spicy, mild, thick, or brothy, the base recipe allows for flexibility and creativity. With the right balance of ingredients, you can enjoy a comforting bowl of chili that suits your lifestyle and taste buds.

Enjoying a Classic Without Tomatoes

Chili con carne doesn’t have to rely on tomatoes to be delicious and satisfying. This thoughtful, tomato free version brings together bold spices, hearty beans, and savory beef in a rich, comforting dish that’s perfect for any time of year. Whether you’re cooking for dietary reasons or simply exploring new flavors, this recipe offers a tasty, nourishing meal that won’t disappoint. Serve it fresh, store it for later, or customize it to your liking—the possibilities are as wide as your imagination.

Tomato Free Chili Con Carne