Using stewed tomatoes instead of diced tomatoes in chili is absolutely possible, but there are some important differences to consider before swapping one for the other. In this article, we’ll go over the key distinctions between diced and stewed tomatoes, discuss how they may impact your chili recipe, and provide tips for getting the best results when substituting stewed for diced tomatoes.
The Main Differences Between Diced and Stewed Tomatoes
While both diced and stewed tomatoes come from the same basic ingredient – fresh, ripe tomatoes – the way they are processed results in a few notable variances:
- Dicing: Diced tomatoes are chopped into small, uniform cubes. This leaves them with a firm, chunky texture.
- Stewing: Stewed tomatoes are cooked down with seasonings, resulting in a softer, more shredded texture.
- Liquid content: Stewed tomatoes contain more liquid as a result of the stewing process. Diced tomatoes tend to be thicker and less saucy.
- Flavor: Stewed tomatoes have a more concentrated, seasoned tomato flavor. Diced tomatoes have a fresher, lighter taste.
These differences in texture and flavor are important to keep in mind when substituting one for the other in recipes. While using stewed tomatoes in chili can certainly work, you may need to make some adjustments to account for their softer, saucier profile.
Potential Impacts of Using Stewed Tomatoes in Chili
Here are some of the potential impacts of using stewed instead of diced tomatoes in your chili recipe:
- More liquid: The extra juice released from stewed tomatoes may make your chili thinner or soupier.
- Less chunky texture: With their shredded makeup, stewed tomatoes won’t provide the same firm, diced pieces.
- Different flavor: The seasoned taste of stewed tomatoes will come through instead of the fresher tomato flavor.
- Overpowering other flavors: The concentrated taste of stewed tomatoes could mask spices and seasonings.
Of course, the actual effects will depend on the exact type and brand of stewed tomatoes used as well as the other ingredients in your chili recipe. But in general, you can expect a looser, more tomato-forward chili when using stewed versus diced tomatoes.
Tips for Using Stewed Tomatoes in Chili
To help counteract some of the potential texture and liquid issues, here are some handy tips:
- Drain the tomatoes: Draining and rinsing the stewed tomatoes can remove excess liquid.
- Use tomato paste: Adding a spoonful or two of tomato paste can thicken up the chili.
- Reduce cooking time: Letting the chili simmer for less time prevents over-reducing.
- Increase thickening agents: Extra onions, beans, or cornstarch can absorb more liquid.
- Add chunky veggies: Potatoes, peppers, or carrots can mimic the diced tomato texture.
You’ll also want to adjust seasonings to complement the stewed tomatoes, rather than conflict with them. Go easy on acidic ingredients like vinegar or tomato products. Allow the seasoning of the stewed tomatoes to shine through.
Stewed Tomato Chili Recipe
To demonstrate how to adapt a chili recipe to use stewed instead of diced tomatoes, here is one approach:
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 15oz can kidney beans, drained and rinsed
- 1 28oz can stewed tomatoes
- 2 tbsp tomato paste
- 1 bell pepper, diced
- Salt and pepper to taste
Instructions:
- In a large pot over medium heat, add the olive oil, onion and garlic and cook for 5 minutes until softened.
- Add the ground beef and cook until no longer pink, about 5-7 minutes.
- Stir in the chili powder, cumin and oregano and cook for 2 minutes.
- Add the kidney beans, stewed tomatoes, tomato paste and bell pepper. Bring to a simmer.
- Drain and rinse the stewed tomatoes before adding to the pot to reduce excess liquid.
- Let chili simmer for 15-20 minutes to allow flavors to meld and sauce to thicken up.
- Season to taste with salt and pepper.
- Serve topped with shredded cheese, sour cream or favorite chili toppings.
This recipe accounts for the extra liquid in the stewed tomatoes by draining them first. The tomato paste and simmering time also helps thicken the chili back up. Feel free to add other vegetables or make other adjustments based on your preferences.
Frequently Asked Questions
Why would I use stewed tomatoes instead of diced?
There are a few reasons you may opt for stewed tomatoes over diced in a recipe like chili:
- You only have stewed tomatoes on hand
- You prefer the flavor of stewed tomatoes
- You want a smoother, less chunky texture
- You don’t mind a thinner, more tomato-forward chili
Do I need to make any liquid adjustments when using stewed tomatoes?
Yes, it’s usually a good idea reduce the amount of additional liquid in the recipe to account for the extra juice released by the stewed tomatoes. You can also drain the tomatoes before adding them to the dish.
Can I substitute in the same amount of stewed tomatoes as diced?
You can use the same volume or weight amount of stewed tomatoes to replace an equal amount of diced tomatoes. However, since the textures are different, you may want to increase thickening agents like tomato paste or flour to achieve the original consistency.
Should I season stewed tomatoes before adding to chili?
Most brands of stewed tomatoes are pre-seasoned with ingredients like garlic, onion, basil. Taste your stewed tomatoes before adding them to the chili. If the flavor is already bold, you likely don’t need to season them further.
Is it better to use whole or diced stewed tomatoes?
For chili, diced stewed tomatoes are preferable over whole. The smaller pieces will incorporate into the chili more evenly. Plus, any large tomato chunks could throw off the intended texture.
The Bottom Line
Swapping stewed for diced tomatoes in your chili recipe can work well, but expect a looser consistency and more pronounced tomato flavor. Draining the tomatoes and adding thickeners like tomato paste or extra beans can help achieve a texture closer to the original. Tweak seasonings and cooking times as needed based on the flavor of the stewed tomatoes. With a little tweaking, you can make a delicious pot of chili using what you have on hand.