Having a father and sister who were allergic to tomatoes, I should be thankful that I don’t have a full-blown anaphylactic reaction when I ingest them. However, I am definitely sensitive (to tomatoes, nightshades, legumes, allergic to eggs…rolling eyes, but thankful the ‘egg thing’ led me to veganism…) and so had to find a replacement for tomatoes in my chili recipes. I haven’t yet nixed them altogether, but found a surprisingly delicious stand-in for chili one night while trying to use up my pantry items: pumpkin! Bonus: Vitamin A powerhouse! Get that Beta Carotene!
In the following recipe I used these specifically listed items (but feel free to exchange for ANY veggies you have on hand or prefer!) in a large stock pot – and to ratios on hand: