What can I substitute for tomatoes in chili?

In this brief guide, we are going to answer the question “What can I substitute for tomatoes in chili?” with an in-depth analysis of how long-cooked chili lasts in the fridge?. Moreover, we are going to discuss the chili recipes.

What can I substitute for tomatoes in chili?

Following are the best substitutes for tomatoes in chili;

  • Pumpkin
  • Carrots
  • Zucchini
  • Bell peppers
  • Corn


We can use pumpkins as good alternatives for tomatoes in chili. But some people have allergies and can cause harmful effects. Pumpkins contain a lot of sugar, due this pumpkin has no health benefits as just eating the fruits.


You can use carrots as a substitute for tomatoes in chili. Carrots are full of healthy nutrition, they contain lycopene which prevents heart diseases due to carrots. Our immune system becomes stronger because of fiber which is present in carrots. Carrots contain Vitamin A and help in controlling blood pressure.


Zucchini is also a great substitute for tomatoes in chili. Zucchini also contains vitamins and minerals. Zucchini lowers heart risks.

Bell peppers:

We can use bell pepper as an alternative for tomatoes in chili. Bell pepper contains Vitamin C, carotenoids, and antioxidants. Bell pepper helps to reduce chronic disease.


Corn contains Vitamin C and carotenoids which are good for the eyes. Corn prevents heart diseases as well as cancer.

Can you put too much tomato paste in chili?

Yes, you can put tomato paste in chili but not too much. If you mistakenly add too much tomato paste to your recipe, dilute it with water and season it with salt.

Will tomato paste thicken chili?

Yes, tomato paste thickens the chili. Add 1 small can of tomato paste in for the last 30 minutes while you are cooking. Then, reduce the heat to low and continue to cook until the sauce is thick.

How long does cooked chili last in the fridge?

We can keep cooked chili in the fridge for 3 days. Keep your chili in an air-tight container. If you do not store the chili properly, it gets mold easily.

How to store chili safely?

Chili contains spices such as garlic, onion, peppers, cumin, oregano, salt, and other ingredients. It is very tasty and nutritious. However, you do not store the chili properly, chili becomes spoiled quickly so suggested you follow this instruction

  • Place the chili in a cool place away from sunlight 
  • Do not store chili in a plastic container     
  • Place the chili in an airtight glass jar    
  • Always freeze the chili after openings   
  • Never double heat the chili                        
  • Don’t put the chili into hot water               
  • Never freeze  the chili                               
  • Don’t store chili for a long time
  • Always check the expiration date.
  • Use only fresh chili powder 
  • When you serve a dish add some chili powder
  • Mix it well before serving
  • Add some chili immediately during the making
  • Always taste chili before serving
  • When chili become cold don’t serve it
  • Never eat chili

 Make chili without tomatoes:

The following are the ingredients that are needed to make chili without tomatoes:

  • 2 ½ pounds lean ground beef
  • salt to taste
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped (Optional)
  • 3 cloves garlic, pressed
  • ¼ cup Worcestershire sauce
  • 5 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 (15 oz.) can be washed and drained kidney beans
  • 1 (15 ounces) can cannellini beans, rinsed and drained
  • 2 (12 ounces) bottles of  chile sauce
  • 1 (14ouncese) can beef broth
  • 2 cups shredded Cheddar cheese
  • ¼ cup chopped jalapeno pepper (Optional)


  • Cut the ground beef into small pieces into a small pot on medium-high heat. Cook and saute until browned and grease it. And add the salt to taste. Add the onion, bell pepper, and garlic.
  • Cook it for three minutes. Reduce the heat to medium and sprinkle with Worcestershire sauce, chili powder, cumin, and oregano, cook and stir for 5 minutes.
  • Reduce the heat and stir in chili sauce, beef broth, kidney beans, and cannellini beans, cover and boil it for n35 minutes .Ladle into a bowl and serve it.

Nutrition Facts for chili Per Serving: 

  • 900 calories
  • Protein 56.9g
  • Carbohydrates 40.8g
  • Fat 56.4g
  • Cholesterol 190.2mg
  • Sodium 1108.7mg

How do you fix chili that’s too sweet?

If you want to make a delicious chili recipe but it will be too sweet, here are some tips to help you to fix the sweetness: add sugar and different types of beans but you should add black beans instead of kidney beans because kidney beans give a sweeter taste.


In this brief guide, we answered the question “What can I substitute for tomatoes in chili?” with an in-depth analysis of how long-cooked chili lasts in the fridge?. Moreover, we discussed the chili recipes.



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