Recipe: Beanless, Tomato-Free, Paleo Chili

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Beanless, Tomato-Free, Paleo Chili
{gluten/dairy/soy/corn/tomato/potato/egg/coconut free}

A bit over a year ago I was diagnosed with a tomato allergy, so it’s been quite a while since I’ve had chili. I’ve been doing a lot of experimenting with roasted red pepper sauces, so I figured this would be a good opportunity to try it in a chili. Yum!

6 large red peppers
1/2 jalapeno pepper
2 1/2 cups vegetable broth
4 tablespoons balsamic vinegar
3 + 3 cloves garlic
2 lbs ground beef
16 oz frozen mixed peppers
1 onion
1/4 cup + 2 tablespoons oil
1 tablespoon onion powder
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon mustard powder
1 tablespoon black pepper
1/4-1/2 cup arrowroot powder – if needed

Making It:

  1. Cut peppers into large slices, taking out the seeds, and roast them at 375 degrees for 30 minutes.
  2. Process the red peppers and jalapeno pepper with the broth, balsamic vinegar, and 3 cloves of garlic in a food processor or blender. Feel free to make the sauce in two batches if you don’t have enough room.
  3. Put 2 tablespoons of oil in a pot and cook garlic and onion until fragrant. Add beef and brown it.
  4. Add in the frozen mixed peppers, the roasted red pepper sauce, and the seasonings.
  5. Bring to a boil, then cover and simmer for about 1 hour. If the chili isn’t thick enough for you, feel free to add the arrowroot powder and cook for a few extra minutes.

Other veggies that I am allergic to, but would work well in this chili are: carrots, celery, corn, and sweet potato.


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