Instant Pot Tomato-Free Chili: This recipe for no tomato chili is rich, savory and the perfect comfort food! This tomato-less chili is perfect for kids (or adults) that don’t like tomatoes!
Today my youngest one informed me that she love chili, but not chili with tomatoes in it because she hates “yuckys” (that’s what she calls tomatoes). I vaguely remember telling my parents the same thing when I was a kid – I don’t like tomatoes that much either. As I’ve gotten older I’ve come around and I find them nearly as offensive as I once did. Understanding my daughter’s distaste for tomatoes, I set out to make her a chili with no tomatoes.
Truthfully Mr. Salads4lunch doesn’t do well with cooked tomato products (crazy heartburn and stomach acid that keeps him up at night) so I knew that a tomato-free chili would make at least two of my family members happy.
Why you’ll love this Instant Pot No Tomato Chili Recipe
This chili made without tomatoes is filling, hearty, and delicious! The mixture of spices is perfect for us. It’s not too spicy with a dash of colour from the corn, carrots and red bell pepper. Made in the instant pot, this recipe is quick and easy for a delicious comfort food meal your whole family will love!
Instant Pot Tomato Free Chili Ingredients:
To make this recipe you will need:
- Olive oil
- Celery
- Carrots
- Red Bell Pepper
- Minced garlic
- Green onions
- Frozen corn
- Kidney beans
- Black beans
- Ground beef
- Chili powder
- Onion powder
- Smoked paprika
- Oregano
How to Make Instant Pot Tomato-Free Chili
Making Tomato-Free Instant Pot Chili isn’t much different than any other chili. First you saute the veggies, then you brown the beef, add the spices, then add liquid, seal your instant pot and start the pressure cooking process. Because liquid doesn’t evaporate when cooking with an instant pot, after pressure cooking, you do a quick release, then turn the pressure cooker to saute for 5 minutes with the lid off to burn off the liquid. The secret to NOT burning your chili is to keep a watchful eye on it while sauteing, and to stir frequently.
Enjoy!
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Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
With the festive hues of red beets, green arugula, and golden slivered almonds, this Christmas salad recipe is a celebration of flavors and a feast for the eyes that will make your holiday spread merry and bright!
MAKE THIS SALAD → Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
❄️ Celebrate Winter with this easy salad!
Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
With the festive hues of red beets, green arugula, and golden slivered almonds, this Christmas salad recipe is a celebration of flavors and a feast for the eyes that will make your holiday spread merry and bright!
MAKE THIS SALAD → Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
Instant Pot Tomato-Free Chili Recipe
This recipe for no tomato chili is rich, savory and the perfect comfort food! This tomato-less chili is perfect for kids (or adults) that don't like tomatoes!
Ingredients
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 teaspoon minced garlic
- 4 green onions, chopped
- 1 1/2 cups frozen corn
- 1 can kidney beans
- 1 can black beans
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 1/2 tablespoon oregano
- 2 cups water
Instructions
- Turn your instant pot to the saute setting.
- Add olive oil, celery, carrots, peppers, and green onions. Saute vegetables in the olive oil.
- Add ground beef to the pan and brown the meat slightly.
- Add beans, garlic, corn, and spices to the pressure cooker pan.
- Add water to the pot.
- Close pressure cooker lid and cook on high pressure for 15 minutes
- Quick release the pressure.
- Turn instant pot to saute on low for 4-5 extra minutes in order for the chili to thicken - stir frequently to avoid burning
Notes
Make Ahead: The chili can be refrigerated for up to 1 week; it can be frozen, preferably in portion-size, vacuum-sealed containers, for up to 1 year. Defrost overnight in the refrigerator
Nutrition Information:
Yield: 10 Serving Size: 10 peopleAmount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 371mgCarbohydrates: 23gFiber: 7gSugar: 3gProtein: 31g
Hi! How large is a serving size?
Thanks for your question! For this chili a serving size is appx. 1 1/4 cups.
This looks delicious! Do you drain the beans?
Yes, I drain and rinse the beans.
This is a great recipe for those of us who can’t tolerate tomatoes! Just tasted the result and it’s the real deal. Thank you!
You’re very welcome, I’m glad you liked it!
I can not put into words how excited I am to try your tomato free chili! I am allergic to tomato and it’s been forever since I’ve had chili. Your recipe looks so yummy with perfect ingredient list! Thank you for sharing this recipe!
@D, same !! I don’t remember the last time I had Chili but love it. I substituted the water with beef stock and added cumin and mushrooms. Excited to try!
My 11 year old will sit and pick out any offensive tomato pieces in his chili whenever I make it! I will definitely be trying this version next time!
That is a great way to switch your chili up!