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No-Tomato Chili Recipe

No-Tomato Chili Recipe

Photos of No-Tomato Chili Recipe

How To Make No-Tomato Chili Recipe

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, green onions


  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, and cook until the onion is translucent.

  2. Add diced green and red bell pepper, carrots, and zucchini to the pot. Cook for 5 minutes, until the vegetables begin to soften.

  3. Add drained and rinsed kidney beans, black beans, and pinto beans to the pot. Stir well to combine.

  4. Pour in vegetable broth and add chili powder, cumin, paprika, and cayenne pepper. Season with salt and pepper to taste.

  5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.

  6. After 1 hour, uncover the pot and let the chili simmer for an additional 30 minutes, allowing the flavors to meld together.

  7. Serve the no-tomato chili hot, topped with shredded cheese, sour cream, and green onions if desired.


  • Calories : 350kcal
  • Total Fat : 6g
  • Sodium : 780mg
  • Total Carbohydrates : 60g
  • Dietary Fiber : 16g
  • Protein : 18g
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