No-Tomato Chili
Craving a chilli that's rich, hearty, and bursting with flavour but without the tang of tomatoes? This No-Tomato Chili offers a bold twist on the classic, blending a robust mix of spices, tender beans, and succulent meat into a comforting dish that’s perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Sharp knife
- Cutting board
Ingredients
- 1 lb 450g ground beef or ground turkey
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 green bell pepper seeded and chopped
- 1 cup beef broth or chicken broth
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 15 oz can kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon ground cinnamon
- 2 teaspoons dried oregano
- 2 12 ounce bottles of chili sauce
- 1 tablespoon Worcestershire sauce
- Salt to taste
- 2 cups shredded Cheddar cheese
- 1/4 cup chopped jalapeno pepper optional
Instructions
- Start by heating your large pot or Dutch oven over medium heat. Add the ground beef or ground turkey, breaking it up as it cooks. I prefer using a wooden spoon for this step to ensure the meat is evenly browned. Cook until the meat is no longer pink, which should take about 7-10 minutes. If there’s excess fat, drain it before moving on.
- Add the finely chopped onion, minced garlic, and chopped green bell pepper to the pot. Sauté the vegetables with the browned meat until they become soft and aromatic. This usually takes about 5 minutes.
- Pour in the beef or chicken broth, stirring to lift any flavorful bits from the bottom of the pot. Add the cannellini and kidney beans, ensuring they are mixed well with the other ingredients.
- Now, sprinkle in the chili powder, ground cumin, ground cinnamon, and dried oregano. Stir the spices into the mixture, making sure they are evenly distributed. The blend of these spices gives the chili a rich and complex flavor profile.
- Pour in the chili sauce and add the Worcestershire sauce. Stir everything together until the sauce is well incorporated.
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. This allows the flavors to meld together beautifully.
- After the chili has simmered, taste it, and season with salt as needed. If you like a bit of heat, this is where you can stir in the chopped jalapeño peppers. Once everything is to your liking, it's ready to serve.
Notes
This recipe is an excellent option for those who are sensitive to nightshades or looking to avoid tomatoes, as it uses alternative ingredients like pumpkin or sweet potatoes to create a similar consistency and depth of flavour.