This gluten free, dairy free, no tomato chili can be made in an instant pot or a crock pot. I’m a huge fan of chili. It’s a comfort food for me—it’s hearty, it’s tasty, and I’m always happy when I eat it!
I also love the versatility of chili. You can eat it on it’s own, put it on other food like fries or hot dogs, and even eat it as a dip with chips.
Why is it no tomato? Because I wanted chili and didn’t have any tomatoes on hand. But I had cauliflower and thought…what the heck, let’s give it a go! It turned out surprisingly delicious!
I add all the spices to my no tomato chili individually, but if you have a favorite chili powder or chili seasoning, feel free to use that instead.
Another variation that makes for a very interesting chili is using half pork and half beef. You’d be surprised how much complexity it adds to the dish.
No Tomato Chili
- 2 Lb Ground Beef
- 1 Head Cauliflower
- 1 Yellow Onion
- 3 Red Peppers
- 3 Tbsp Worcestershire Sauce
- 1/4 Cup Ghee
- 1/2 Cup Almond Flour
- 1 Tbsp Salt
- 1 tsp Pepper
- 2 tsp Garlic Powder
- 1 Tbsp Smoked Paprika
- 2 Tbsp Cumin
- 1/2 tsp Oregano
- 2 Cups Water
Remove seeds and chop red peppers into quarters. Place in blender and purée with 2 cups of water. Pour puréed mixture into instant pot.
Chop onion and place in instant pot.
Cut of cauliflower florets and place in instant pot.
Add ground beef to instant pot.
Cook on normal pressure, meat setting, for 30 min. When finished cooking, allow to sit for 15 minutes before venting pressure.
Once depressurized and while still hot, add ghee and seasonings. Stir well and serve!
Quantities are for a 6 quart instant pot. If you want to cook this in a crock pot, simply add the ingredients to your crock pot and cook on low for 8-10 hours.
The almond flour is for thickening the no tomato chili. If you like your chili thinner, feel free to omit it. Or feel free to substitute it with your preferred flour (cassava, arrowroot, etc.)
If you’re someone who struggles with garlic/garlic powder, try horseradish powder instead. It gives the dish that special something that only garlic seems to be able to achieve.
MAKE IT CHEESY!
If you want your chili a little cheesy, add a container (or two) of The Honest Stand cheese style dip once it’s done cooking!
Over the years I’ve tried a plethora of cheese substitues–I honestly think I’ve tried almost all of them. But they always fall short and they all have some ingredients that aren’t ideal. Because if you’re going to make almonds taste like cheese, it usually requires emulsifiers and artificial flavors.
The Honest Stand cheese style dip is the first diary free cheese alternative I’ve tried that both tastes like cheese and has healthy ingredients.
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