Mika's No Tomato Chili

Warm up your kitchen with *Mika's No Tomato Chili*, a hearty and flavor-packed chili recipe that's perfect for those avoiding tomatoes. This inventive twist on classic chili uses butternut squash puree to create a velvety base, while a medley of ground beef, pork, and kidney beans adds irresistible richness and protein. Infused with bold spices like chili powder, smoked paprika, and a hint of cinnamon, this savory dish surprises with subtle sweetness from grated carrots and umami depth from coconut aminos. Simmered to perfection in nourishing beef broth, it's a comforting, crowd-pleasing meal that comes together in under an hour. Top with creamy avocado, fresh cilantro, and a squeeze of lime for a fresh, vibrant finish. This tomato-free chili is gluten-free, dairy-free, and perfect for weeknight dinners or meal prep!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb Ground beef
• 0.5 lb Ground pork
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 2 medium Carrots, grated
• 3 cups Beef broth
• 1.5 cups Butternut squash puree
• 2 tablespoons Coconut aminos
• 1 tablespoon Apple cider vinegar
• 1.5 tablespoons Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.25 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 can Kidney beans, drained and rinsed
• 1 medium Avocado, diced (optional, for topping)
• 0.25 cup Fresh cilantro, chopped (optional, for topping)
• 4 pieces Lime wedges (optional, for serving)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the ground beef and ground pork, breaking it up with a wooden spoon, and cook until browned and cooked through, about 7-9 minutes. Drain any excess grease if necessary.

Step 2

Add the diced onion and garlic to the pot and sauté for 3-4 minutes, until the onion is translucent and fragrant.

Step 3

Stir in the grated carrots and cook for another 2-3 minutes to soften slightly.

Step 4

Pour in the beef broth and stir to scrape up any browned bits from the bottom of the pot.

Step 5

Add the butternut squash puree, coconut aminos, and apple cider vinegar. Stir well to combine.

Step 6

Sprinkle in the chili powder, smoked paprika, ground cumin, ground cinnamon, salt, and black pepper. Mix thoroughly to evenly distribute the spices.

Step 7

Add the kidney beans and stir to incorporate them into the chili.

Step 8

Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste the chili and adjust seasoning if needed, adding more salt, pepper, or spices to taste.

Step 10

Serve the chili hot in bowls. Optionally, top each serving with diced avocado, fresh cilantro, and a squeeze of lime for added freshness.

Nutrition Facts

Serving size	(2883.8g)

Amount per serving	% Daily Value*
Calories	2702.8

Total Fat 153.2g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 525.2mg	0%
Sodium 6334.2mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 55.1g	0%
Total Sugars 26.9g
Protein 176.1g	0%

Vitamin D 0IU	0%
Calcium 580.0mg	0%
Iron 25.7mg	0%
Potassium 5205.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 25.4%

Carbs: 24.8%