Low Acid Tomato-Free Chili

This comforting chili skips the tomatoes and uses roasted red peppers for a warm, mellow base. It’s loaded with fiber-rich beans, lean ground beef, and mild seasonings — no heavy spices, onions, or garlic. Instead, it relies on gentle flavors that won’t trigger heartburn. It’s a GERD-safe, non-acidic version of chili that’s perfect for weeknight dinners or meal prep.

Ingredients Needed:

• 2 tsp avocado oil: reflux-friendly fat
• 2 tbsp garlic-infused oil: optional, adds flavor without acidity
• 2 tbsp onion-infused oil: optional, use instead of chopped onion
• 1 red bell pepper: chopped, sweet and low acid
• 2 carrots: finely diced, naturally sweet and alkaline
• 500g (1 lb) lean ground beef: protein-rich, reflux-safe
• 1 tsp ground cumin: mild, aromatic spice
• 1 tsp dried oregano: earthy flavor, gentle on digestion
• ½ tsp mild paprika (optional): adds subtle warmth
• ½ tsp salt (optional): use sparingly
• 12 oz jar roasted red peppers (water-packed, no vinegar): blended for a smooth, tomato-free base
• 2 cups low sodium chicken broth: no garlic/onion/tomato
• 2 cans (15 oz) red kidney beans: drained and rinsed

How To Make Low Acid Tomato-Free Chili:

Blend the Base:
Add roasted red peppers and broth to a high-speed blender. Blend until smooth and set aside.

Cook the Veggies:
Heat avocado oil and infused oils (if using) in a large pot. Add chopped bell pepper and carrots. Sauté 4–5 minutes until softened.

Add the Meat:
Stir in ground beef. Break it up with a spatula and cook until fully browned.

Season the Chili:
Sprinkle in cumin, oregano, and paprika (if using). Stir well to combine and toast the spices gently for 2 minutes.

Combine and Simmer:
Pour in the pepper-blended sauce and add the kidney beans. Stir everything together.

Simmer Gently:
Bring to a low boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Serve warm.

Recipe Tips:

• Use water-packed roasted peppers, not vinegar-packed
• Skip garlic/onion and use infused oils if tolerated
• Reduce or skip chili powder and spicy paprika
• Choose low sodium, mild broth for acid-friendly cooking
• Serve with rice or quinoa for a soothing combo

How to Store & Reheat:

Room Temperature: Don’t leave out for more than 2 hours
Fridge: Store in an airtight container up to 4 days
Freezer: Freeze for up to 3 months. Thaw in fridge and reheat gently on the stove or microwave

Nutrition Facts (Approximate, per serving):

• Calories: 320
• Sodium: 290 mg
• Protein: 26 g
• Fat: 11 g
• Carbs: 28 g
• Fibre: 9 g
• Sugar: 4 g

FAQs:

Can I make chili without tomatoes for acid reflux?
Yes. This recipe uses roasted red peppers instead of tomatoes for a reflux-safe, flavorful chili base.

Are roasted red peppers OK for low acid diets?
Yes, if packed in water. Avoid vinegar-packed versions as they’re more acidic.

Is chili powder safe for GERD?
Not usually. It can trigger reflux. Use mild paprika or omit for better tolerance.

What can I use instead of onion or garlic?
Garlic-infused and onion-infused oils are gentle alternatives that add flavor without causing symptoms.

Can I make this vegetarian?
Yes. Skip the beef and use extra beans or lentils with the same method.

Try More Recipes:

• Low Acid Cabbage Soup (Detox Style)
• Low Acid Cauliflower Soup
• Low Acid Zucchini Soup

Low Acid Tomato-Free Chili

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

320

kcal

A hearty, GERD-safe chili made without tomatoes or harsh spices. Reflux-friendly and full of comforting, non-acidic flavor.

Ingredients

• 2 tsp avocado oil

• 2 tbsp garlic-infused oil (optional)
  

• 2 tbsp onion-infused oil (optional)
  

• 1 red bell pepper, chopped
  

• 2 carrots, finely diced
  

• 500g (1 lb) lean ground beef
  

• 1 tsp ground cumin
  

• 1 tsp dried oregano
  

• ½ tsp mild paprika (optional)
  

• ½ tsp salt (optional)
  

• 12 oz jar roasted red peppers (water-packed, no vinegar)
  

• 2 cups low sodium chicken broth
  

• 2 (15 oz) cans red kidney beans, drained

Directions

• Blend roasted red peppers and broth until smooth. Set aside.
  
• In a pot, heat oils and sauté bell pepper and carrots for 5 minutes.
  
• Add beef and cook until browned.
  
• Stir in cumin, oregano, paprika. Toast for 2 minutes.
  
• Add pepper blend and beans. Stir well.
  
• Simmer uncovered 30 minutes. Serve warm.