Tomatillo and Roasted Red Pepper Chili (No tomato)

Name: Tomatillo and Roasted Red Pepper Chili (No tomato)
Prep time: 2 h
Cook time: 6 h
Total time: 8 h
Yield: 4-6
Cuisine: American
Ingredients: 4 roasted red bell peppers, peeled and seeded; 1 1/2 lb roasted tomatillos, half peeled and cut into eighths, half reserved left unpeeled and whole; 1 1/2 lb ground beef, cooked and drained; 2 pkg original chili seasoning (like mccormick); 1 can(s) 30oz dark red kidney beans, undrained; 2 can(s) 15oz each great northern beans, undrained; 2 1/2 c previously prepared nomato marinara sauce**; 2 tsp apple cider vinegar; 3 Tbsp medium-hot chili powder (i use bueno special reserve); 2 tsp garlic powder; 2 Tbsp sugar

By Davori Byrdsong
@cookingmuse

I discovered that my childhood intolerance to tomato developed into a full blown allergy. I LOVE all things tomato. This incredible substitute looks, smells, and tastes like real Texas Style Chili! In my quest for suitable alternatives to the death apple, I found that many people cannot have tomato...be it because of an aforementioned allergy, or medications, health conditions, or general preference, this is a great option. Everyone that has tried it so far swears this HAS to have tomato! I this this might be another great way to get kids to eat a more veggies and not even know. BONUS!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

4-6

Prep:

2 Hr

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4

roasted red bell peppers, peeled and seeded
1 1/2 lb

roasted tomatillos, half peeled and cut into eighths, half reserved left unpeeled and whole
1 1/2 lb

ground beef, cooked and drained
2 pkg

original chili seasoning (like mccormick)
1 can(s)

30oz dark red kidney beans, undrained
2 can(s)

15oz each great northern beans, undrained
2 1/2 c

previously prepared nomato marinara sauce**
2 tsp

apple cider vinegar
3 Tbsp

medium-hot chili powder (i use bueno special reserve)
2 tsp

garlic powder
2 Tbsp

sugar
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How to Make Tomatillo and Roasted Red Pepper Chili (No tomato)

Step-by-Step

In a food processor or blender, process the roasted red bell peppers, reserved whole tomatillos, and apple cider vinegar until desired consistency. I blended until nearly smooth.
In a 6 quart crock pot, combine the tomatillo-pepper mixture with remaining ingredients. Stir until combined. Cook on low for 8-10 hours or high for 4-6 hours.
**THE PREP TIME INCLUDES ROASTING THE PEPPERS AND TOMATILLOS, AND ASSUMES YOU HAVE ALREADY MADE THE NOMATO MARINARA SAUCE. I HAVE POSTED A RECIPE FOR THE NOMATO. IT REALLY IS A MUST TO ADD DEPTH AND TEXTURE TO THE OVERALL PRODUCT. YOU CAN MAKE THE SAUCE AHEAD AND KEEP FROZEN IN SANDWICH SIZED FREEZER BAGS MEASURED OUT TO 1 CUP EACH. JUST DEFROST, MEASURE WHAT YOU NEED, AND YOU'RE GOOD TO GO! I PROMISE, YOU WILL APPRECIATE THE EFFORT THIS RECIPE TAKES!**

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