Slow Cooker Roasted Red Pepper Chili - Tomato-free with Hidden Veggies

Friday, October 14, 2016

This red chili is made with roasted red peppers instead of tomatoes, giving it a slightly different and wonderful flavor! In addition to being tomato-free ("nomato"), it's also gluten-free, has a lot of veggies hidden in it and can easily be made Paleo and Whole30 compliant. It's so good it'll be the only red chili you make!


 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, and can easily be made Paleo and Whole30 compliant!


Tips & Tricks


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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, or if you prefer to chop fresh veggies, 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 minimize the beans in this recipe to keep the glycemic index down. You can also make this Roasted Red Pepper Chili low-carb, Paleo / Primal and Texas style by omitting the beans completely. Whether you make it with beans or without, this Roasted Red Pepper Chili allows anybody who is avoiding tomatoes to satisfy their craving for a delicious red chili!


This red chili is made with roasted red peppers instead of tomatoes, giving it a slightly different and wonderful flavor! In addition to being tomato-free ("nomato"), it's also gluten-free, has a lot of veggies hidden in it and can easily be made Paleo and Whole30 compliant. It's so good it'll be the only red chili you make!

Slow Cooker Roasted Red Bell Pepper Chili

Gluten-free | Dairy-free | Egg-free | Nut-free | Tomato-free | Hidden Veggies
Low-Carb | Paleo | Whole30 Compliant without beans

Prep Time: 30 minutes
Cook time: 3 hours on high, 6 hours on low

Makes about 6-8 servings

Ingredients:

- 2 ½ lb ground beef
- 2 15-oz cans (or 1 29-oz can) pinto beans, drained and rinsed (omit for Paleo/Whole30/low-carb option)
- 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

Directions:

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.

This chili is great with cheese and sour cream, but it's also delicious by itself or with cubed avocado. Enjoy!

This red chili is made with roasted red peppers instead of tomatoes, giving it a slightly different and wonderful flavor! In addition to being tomato-free ("nomato"), it's also gluten-free, has a lot of veggies hidden in it and can easily be made Paleo and Whole30 compliant. It's so good it'll be the only red chili you make!

Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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