Crockpot Roasted Red Pepper Chili - Tomato-free with Hidden Veggies

Friday, October 14, 2016

delicious chili that is tomato-free ("nomato"), gluten-free, low-glycemic, and has a Paleo / Primal option and hidden vegetables!
I just participated in our annual chili cook off, and it reminded me that Fall is upon us. Fall? Seriously? When did this happen?

Regardless of whether or not I'm ready, we have had a few cool days, and the changing leaves are in their full glory. So here we go. It's chili time!
This isn't your ordinary red chili, though. I created this recipe because we figured out that too many tomatoes were giving my son eczema. Tomatoes are a core ingredient in most chili recipes. I tried some white chili recipes and found some that tasted okay, but I was still craving a good red chili. I just had to come up with a delicious tomato-free ("nomato") red chili recipe!
Enter roasted red bell peppers. They are the perfect companion for the flavor of smoked paprika and cumin. The best part is all the vegetables that I hide in this recipe. It makes for a chili that is both nutritious and incredibly good!
To make this recipe, I rely on my trusty Ninja Master Prep that I mentioned in my Zucchini Muffin and Double Chocolate Chip Pumpkin Seed Cookie posts. I talked about how well the food processor part works for grinding nuts and seeds for baking. For this chili recipe, I use the blender to make prep easier. Granted, if you can't find frozen bell peppers, have extra time or you are eager to try out that new knife you got, you could dice a couple of fresh bell peppers instead. I find the price to be about equal, but pulsing the frozen bell peppers in a blender a few times breaks them up into perfect bite-sized pieces. The Ninja also does a great job blending the roasted red bell peppers into a puree!

Ninja Master Prep does a great job dicing frozen bell peppers and blending roasted red peppers into a puree

There aren't just lots of bell peppers in this recipe. I also manage to hide shredded zucchini in this chili, making it perfect for those family members that have a hard time eating enough vegetables. It's also a great way to get kids to eat more vegetables without realizing it, and my kids love this chili!
shredded zucchini for roasted red pepper chili
I try to use less beans in this recipe to keep the glycemic index down. You can also make it low-carb, Paleo / Primal and Texas style by omitting the beans completely and adding another cup of zucchini in its place. Either way, this recipe allows anybody who is avoiding tomatoes to satisfy their craving for a delicious red chili!

Roasted Red Bell Pepper Chili – Tomato Free

Prep Time: 30 minutes
Cook time: 3 hours on high, 6 hours on low
Makes about 6-8 servings

- 2 ½ lb ground beef
- 2 15-oz cans (or 1 29-oz can) pinto beans, drained and rinsed
- 1 bag of frozen tricolored bell peppers, pulsed in blender (or 2 bell peppers, chopped)
- 1 jar of roasted red bell peppers, drained
- 1 ½ cups chicken stock
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups shredded zucchini
- 2 Tbsp smoked paprika
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp oregano
- 1 – 2 tsp salt, depending on personal preferences and ingredients used
roasted red peppers, bell peppers, shredded zucchini, onion, garlic, chicken stock, ground beef, pinto beans, paprika, smoked paprika, cumin, chili powder, oregano


Cook ground beef in a skillet over medium heat. Use a spatula to break it up while cooking. When the ground beef is almost cooked, add the spices. Stir well with a spatula until the spices are well incorporated and the beef is broken into small pieces. Add to crockpot.
While the ground beef is browning, put the frozen bell peppers in a blender. Pulse about 6 to 8 times to break up into ½ inch pieces. Add to crockpot.
Add the drained roasted red bell peppers to the blender with the chicken stock. Blend until smooth. Add to crockpot.
Shred the zucchini with a standing grater and add it to the crockpot along with the beans, 1 teaspoon of salt and remaining ingredients. Stir well.
Cook on low for 6 hours or high for 3 hours. Taste when finished cooking and add salt as needed.
Serve with cheese and sour cream.
delicious chili that is tomato-free ("nomato"), gluten-free, low-glycemic, and has a Paleo / Primal option and hidden vegetables!

You Might Also Like


  1. Welcome to Yum Goggle! We are following you on all social media and hope you will follow us back. We will do our best to tag you when we promote your posts. Kelli at YG!


Like me on Facebook

Featured Post

Shrimp Tacos with Lime Crema - Gluten-free, Grain-free, Low-Carb

  I've been so excited for tortillas that won't fall apart under the stress of fillings that I've been dreaming about and...