Easy Fresh Tomato Chili

This easy, breezy chili is freesia than the grocery store stuff and will have you exclaiming “Holy jalapeño!” faster than you can say “pass theTabasco.” With fresh tomatoes, bell pepper, celery, spices, and just a dollop of sour cream and cheesy humor, this recipe guarantees to spice up (but not too spicy) any dull day. The preparation is a (chili) peppered breeze, and soon you’ll be enjoying a zesty, mouth-watering chili that’ll have you yelling “Ole!” for more. It is a perfect for the soup season, especially for friends who have a lot of tomatoes in your garden and not sure what to do with them.

Easy Fresh Tomato Chili
Easy Fresh Tomato Chili

What to Keep in Mind When Using Fresh Tomatoes in Your Chili.

  1. You can use any kind of tomatoes you have. I have cherry tomatoes, Purple Cherokee, and Lemon Boy in my garden so I used them. If you have other kinds such as Roma and Early Girl, have fun with it!
  2. Not all tomatoes taste exactly the same so tasting before serving is highly recommended. Even if you buy canned tomatoes and tomato paste, they’re still not exactly the same. You might find yourself needing to add another pinch of salt or not, but it will taste great no matter what.
  3. You get to consume less additives that hide in food when you use fresh ingredients:).
Easy Fresh Tomato Chili

Easy Fresh Tomato Chili Recipe

Mary Thatcher
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course dinner, lunch, Main Course
Cuisine American
Servings 6 people
Calories 592 kcal



  • Olive oil for frying
  • 2 stalks celery optional
  • 1 bell pepper diced
  • 1/2 large onion chopped
  • 8 cloves garlic minced
  • 2 1/2 lb ground beef
  • 4.5 cups diced tomatoes
  • 1 can green chili size – 4 oz) with liquid (Use 2 cans if you like it more spicy)
  • 2 tbsp Worcestershire sauce or soy sauce or Tamari
  • 1/3 cup chili powder
  • 2 tbsp cumin
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 bay leaf optional
  • 1/2 cup stock chicken or beef and it’s optional and use when you cook it in a slow cooker


  • Use medium heat : heat some olive oil then sauté garlic, onion, and celery until translucent. (About 2-3 minutes)
  • Add ground beef to the pot. Break it apart into small chunks then season with all of the spices and seasonings above.
  • Once the beef is about 90% done, add the bell pepper to stir fry for about a minute.
  • Add diced tomatoes. Keep cooking until the tomatoes become soft (about 10 minutes). Lower the heat and cover the lid to simmer for another 30 minutes or so.
  • Taste to see if you would want it to be more salty or spicy. I want to admit that if the ground beef comes in a package and it says “2.8 – 3 lbs”,I just use the whole thing. Because of that, some adjustments need to be made here and there. The heat/spice level for this recipe is (mild -medium). If you’d like to add more salt, try only 1/4 tsp at a time. If you want it more spicy, add another can of green chili and 1 tbsp chili powder. Remember that it is easier to add on than to reverse once the flavor becomes too strong :).
  • Optionally, add canned pinto or kidney beans if you like beans. Serve it with corn bread or cooked short pasta. Or keep it low carb as is. Top with some cilantro, avocado, shredded cheese and sour cream.


Serving: 1bowlCalories: 592kcalCarbohydrates: 24gProtein: 37gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 134mgSodium: 1460mgPotassium: 1276mgFiber: 9gSugar: 9gVitamin A: 4824IUVitamin C: 51mgCalcium: 185mgIron: 10mg
Keyword chili
Tried this recipe?Let us know how it was!

Similar Posts