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. mysimplestrecipes 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
- Instant Pot Tomato Free Chili Ingredients:
- How to Make Instant Pot Tomato-Free Chili
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- Instant Pot Tomato-Free Chili
- Nutrition Information:
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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
- Red Bell Pepper
- Minced garlic
- Green onions
- Frozen corn
- Kidney beans
- Black beans
- Ground beef
- Chili powder
- Onion powder
- Smoked paprika
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.
- 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
- 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
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: 10Serving Size: 10 people
Amount Per Serving:Calories: 388Total Fat: 19gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 371mgCarbohydrates: 23gFiber: 7gSugar: 3gProtein: 31g