This Dairy-Free Chili is warm, hearty, and full of flavor! Made with beans, tomatoes, and spices, it’s perfect for chilly days or a cozy night in.
I love how easy it is to make and that it’s comforting without any dairy. Plus, it’s great for meal prep—I often make a big batch to enjoy all week!
Key Ingredients & Substitutions
Ground Turkey or Beef: This gives the chili a hearty texture. If you’re looking for a meat-free option, you could try plant-based crumbles, lentils, or just add more beans for protein.
Beans: Kidney beans and black beans are a great combo here. If you don’t have these, pinto beans or chickpeas work well too. Just make sure to rinse them to reduce sodium.
Spices: Chili powder is essential for flavor. If you’re low on it, try a mix of paprika, cayenne, and cumin as a substitute. I love adding a pinch of cinnamon for a unique twist!
Tomato Products: Diced tomatoes and tomato sauce keep the chili rich. If you’re out of tomato sauce, a little ketchup or even pureed roasted red peppers can do the trick!
Broth: Vegetable or chicken broth adds depth. If you don’t have any on hand, water can work, but you might need to adjust the seasonings.
How Do I Ensure the Best Flavor and Texture in My Chili?
To get that perfect balance of flavors, focus on your sautéing technique. Start by heating the olive oil and browning your meat (if using) thoroughly; this enhances flavor.
- Sauté onions until they’re softened, then add garlic and spices to bloom their flavor.
- Don’t skip simmering! Cook the chili covered on low heat to meld all the flavors together.
- Taste throughout and adjust the seasoning; sometimes, a dash of salt or spice makes all the difference.
Enjoy your dairy-free chili – it’s easy to make and full of deliciousness!
How to Make Dairy-Free Chili
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 pound ground turkey or beef (optional for a meat version)
- 1 small onion, diced
- 3 cloves garlic, minced
Beans and Tomatoes:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup tomato sauce
Flavoring Ingredients:
- 1 cup vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
Optional Toppings:
- sliced avocado
- dairy-free sour cream
- sliced jalapeños
- chopped green onions
- dairy-free shredded cheese
How Much Time Will You Need?
This delicious Dairy-Free Chili will take about 10 minutes to prep and around 30-35 minutes to cook, giving you a total of about 45 minutes from start to finish! Perfect for a weeknight dinner or a cozy weekend meal.
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. If you choose to use ground turkey or beef, add it to the pot and cook until it’s nicely browned, breaking it up into smaller pieces with a spoon. Once cooked, drain any excess fat if needed.
2. Adding Aromatics:
Next, toss in the diced onion. Sauté it for about 3-4 minutes, or until it’s softened and translucent. Then stir in the minced garlic and let it cook for another minute until you can really smell that wonderful garlic fragrance.
3. Spicing it Up:
Now it’s time to spice things up! Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything together, allowing the spices to coat the meat (if used) and onions for about a minute.
4. Adding the Main Ingredients:
Carefully pour in the diced tomatoes, tomato sauce, and broth, mixing well to combine everything. This will create a lovely, rich base for your chili.
5. The Beans:
Now, it’s time to add those nutritious beans! Toss in the kidney beans and black beans, stirring to incorporate them into the mix.
6. Simmering:
Bring the chili to a gentle simmer. Once it’s bubbling slightly, reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes. This is where the magic happens, and all the flavors blend together beautifully. Be sure to stir occasionally!
7. Final Touches:
After cooking, give it a taste and adjust the seasoning if needed—add a little more salt or spices if you prefer. It should be delicious!
8. Serve and Enjoy:
Serve your hearty chili hot, topped with your choice of sliced avocado, a dollop of dairy-free sour cream, fresh jalapeños, chopped green onions, or dairy-free cheese. Enjoy the warmth and comfort of this delightful dish!
Can I Use Different Beans in This Chili?
Absolutely! While kidney beans and black beans are my favorites, you can easily use pinto beans, chickpeas, or whatever you have on hand. Just make sure to rinse them well before adding!
Can I Make This Chili Spicier?
Yes! If you like heat, consider adding diced jalapeños, a pinch of cayenne pepper, or hot sauce while cooking. You can always add these and adjust the spice level according to your taste preferences. Just remember to start small!
Can I Freeze Leftover Chili?
Yes! This chili freezes beautifully. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
How Long Can I Store Leftover Chili in the Fridge?
You can store leftover dairy-free chili in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stovetop or in the microwave, stirring occasionally for even heating.