This no-tomato ground beef chili is a rich, savory twist on the classic American comfort food. Whether you’re avoiding tomatoes due to allergies, dietary preferences, or just want a change of pace, this recipe delivers big flavor with simple ingredients. The result is a robust, bean-packed chili that’s thick, filling, and perfect for cozy weeknight dinners or game-day gatherings.
Ingredients
- 2 pounds ground beef (80/20 or leaner, as preferred)
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1-2 jalapeño peppers, seeded and finely chopped (optional for heat)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 3 cups beef broth (low-sodium recommended)
- 1 tablespoon apple cider vinegar
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
Instructions
- Brown the beef: Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, and transfer beef to a bowl.
- Sauté the vegetables: In the same pot, add the remaining 1 tablespoon of oil. Add diced onion, bell peppers, and jalapeños (if using). Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 5–7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Bloom the spices: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Stir constantly for 1–2 minutes to toast the spices and release their aromas.
- Deglaze and build flavor: Pour in the Worcestershire sauce and soy sauce, scraping up any browned bits from the bottom of the pot. Return the browned ground beef to the pot and stir to combine.
- Add liquid and simmer: Stir in the beef broth and apple cider vinegar. Bring the mixture to a gentle boil, then reduce heat to low. Cover partially and let simmer for 20 minutes, stirring occasionally.
- Add beans and corn: Stir in the drained kidney beans, black beans, pinto beans, and corn. Simmer uncovered for another 20–25 minutes, or until chili thickens to your desired consistency. Taste and adjust seasoning as needed.
- Serve: Ladle hot chili into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, sliced green onions, or fresh cilantro. Enjoy!
Tips
- Substitutions: If you prefer, use ground turkey or chicken instead of beef, or swap in different beans like cannellini or navy beans. For a lower-sodium version, use homemade or low-sodium broth and rinse canned beans thoroughly.
- Thickening the chili: If your chili is thinner than you’d like, let it simmer uncovered a bit longer or mash some of the beans with a spoon inside the pot to naturally thicken the texture.
- Flavor boosters: A tablespoon of unsweetened cocoa powder or a splash of brewed coffee adds extra depth without making the chili taste sweet or bitter.
- Common mistakes: Avoid overcooking the beans, as they can become mushy. Also, don’t skip blooming the spices—this step is essential for unlocking maximum flavor.
Serving Suggestions
- Classic toppings: Serve with shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and chopped green onions or cilantro.
- With carbs: Spoon over cooked rice, quinoa, or serve alongside warm cornbread, tortilla chips, or baked potatoes for a hearty meal.
- For gatherings: Set up a chili bar with a variety of toppings like diced avocado, pickled jalapeños, sliced radishes, and hot sauce so guests can customize their bowls.
- As leftovers: Use leftover chili as a topping for nachos, stuffed in burritos, or as a filling for chili dogs.
Variations
- Beanless version: Omit all beans for a Texas-style chili. Increase the amount of beef to 2.5–3 pounds for a meatier result.
- Vegetable-packed: Add diced zucchini, carrots, or mushrooms in with the bell peppers for more veggies and fiber.
- Smoky flavor: Stir in a diced chipotle pepper in adobo sauce or a teaspoon of liquid smoke for a deeper, smoky profile.
- Spicy chili: Double the jalapeños or add a diced habanero for a fiery kick—just be sure to taste as you go.
- Slow cooker adaptation: Brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, adding beans and corn in the last hour.
Storage and Reheating
- Refrigerator: Let chili cool to room temperature, then transfer to airtight containers. Store in the fridge for up to 4 days. For best results, reheat on the stovetop over medium-low heat, stirring occasionally, until hot (about 10–15 minutes). You can also microwave individual portions, covered, for 2–3 minutes, stirring halfway.
- Freezer: Chili freezes exceptionally well. Portion cooled chili into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating, or reheat gently from frozen on the stovetop with a splash of broth or water to loosen.
- Food safety: Always ensure chili is reheated to at least 165°F (74°C) before serving. Never leave cooked chili out at room temperature for more than 2 hours.
Frequently Asked Questions
- What can I use instead of tomatoes in chili?
For a tomato-free chili, rely on beef broth for liquid, and boost flavor with Worcestershire, soy sauce, and vinegar. Some cooks add roasted red peppers or a bit of pureed pumpkin or butternut squash for body, but this recipe skips those for a truly tomato-free experience. - Will this chili taste bland without tomatoes?
No—this recipe is crafted to be deeply flavorful thanks to a mix of spices, umami-rich sauces, and sautéed vegetables. Browning the beef and blooming the spices are crucial steps for building a rich, hearty taste that doesn’t rely on tomatoes. - Can I make this chili ahead of time?
Absolutely! Chili tastes even better the next day as the flavors have more time to meld. Prepare it up to 2 days in advance, store covered in the fridge, and reheat gently before serving. - Is this chili gluten-free?
If you use tamari or coconut aminos in place of regular soy sauce and ensure your Worcestershire sauce is gluten-free, this chili is naturally gluten-free. Always double-check ingredient labels if you have dietary restrictions. - Can I make this chili in a slow cooker or Instant Pot?
Yes! For the slow cooker, brown the beef and sauté the veggies first, then add all ingredients (except beans and corn) and cook on LOW for 6–8 hours. Add beans and corn in the last hour. For the Instant Pot, use the sauté function for browning, then pressure cook on HIGH for 15 minutes, allow a natural release for 10 minutes, then stir in beans and corn and simmer on sauté until heated through. - How can I adjust the spice level?
Start with the lower amount of jalapeño and cayenne, then taste before serving. If you want it spicier, add hot sauce or extra chili powder to individual bowls. Removing seeds and membranes from peppers will also reduce heat.
Related
- Does Baked Beans Have Gluten? Ingredients, Brands & Safety
- Which Baked Beans? Choosing the Right Can for Your Meal
- How Baked Beans Are Made: Step-by-Step Home Cooking Guide
Chili Recipes With Ground Beef No Tomatoes: Hearty Ideas