This Dairy-Free Chili is warm, hearty, and packed with flavor. Made with beans, fresh veggies, and a mix of spices, it’s perfect for chilly nights or anytime you need a comfort meal!
And let’s be real, who doesn’t love a big bowl of chili? I like to top mine with avocado or a squeeze of lime to give it a zing. It’s super easy to whip up, and the leftovers are just as tasty!
Key Ingredients & Substitutions
Olive Oil: This adds a nice richness to the chili. You can substitute it with avocado oil or coconut oil if you prefer. Both oils work well, especially when cooking at a higher heat.
Ground Turkey or Beef: This adds protein to your dish, but you can leave it out for a vegetarian option. Alternatively, consider using lentils, tempeh, or store-bought plant-based crumbles for a hearty option.
Beans: Using black beans and kidney beans creates a lovely blend of textures. You can swap these for pinto beans, chickpeas, or any other bean you have on hand.
Spices: Chili powder, cumin, and smoked paprika deliver bold flavors. If you want a different twist, use taco seasoning or harissa. Adjust based on your heat preference!
How Can I Make My Chili Thick and Flavorful?
To achieve that perfect thick consistency, it’s crucial to sauté your vegetables properly. Start with the onions until they soften, then add garlic and peppers to develop their flavors. The longer you simmer, the thicker it gets. Add in your rice or quinoa to help absorb liquids!
- Start with sautéing onions in olive oil over medium heat.
- Add garlic, bell pepper, and any hot chili for extra flavor.
- Simmer on low for at least 25-30 minutes, and stir occasionally.
- Feel free to mash some of the beans against the side of the pot to create a creamier texture!
Dairy-Free Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño or mild red chili, sliced (optional for heat)
- 1 lb (450g) ground turkey or ground beef (optional; can be omitted or replaced with plant-based protein for vegetarian)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable or chicken broth (ensure dairy-free)
- 1 cup cooked brown rice or quinoa
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- 1 ripe avocado, sliced, for topping
- Sliced green onions for garnish
- Optional: lime wedges for serving
Time Needed
This delicious Dairy-Free Chili will take about 10 minutes to prepare and another 25-30 minutes to cook. In total, you’re looking at around 40 minutes to enjoy a warm, comforting bowl!
Instructions
1. Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until it becomes soft. Next, stir in the minced garlic, diced red bell pepper, and sliced chili pepper. Cook this mixture for an additional 3 minutes until everything smells amazing!
2. Add the Protein (if using)
If you’re using ground turkey or beef, add it to the pot now. Cook it for a few minutes, breaking it apart with a spoon, until it’s browned all the way through. If you’re making a vegetarian version, you can skip this step or add your plant-based protein.
3. Season the Chili
Now it’s time to add flavor! Sprinkle in the chili powder, cumin, smoked paprika, ground coriander, salt, and pepper. Stir everything together well to coat your ingredients with the spices, cooking them for about 1 minute to enhance their flavors.
4. Combine Ingredients and Simmer
Next, stir in the black beans, kidney beans, diced tomatoes (with their juices), cooked rice (or quinoa), and the broth. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally. This will allow it to thicken nicely.
5. Final Taste Adjustments
After simmering, taste your chili and adjust the seasoning if needed. You can add more salt, pepper, or spices to suit your taste!
6. Serve and Enjoy
Ladle the chili into bowls and top it with sliced avocado, chopped cilantro, and green onions for a fresh finish. Don’t forget to serve with lime wedges on the side if you like a zesty kick!
Enjoy your cozy, hearty Dairy-Free Chili with family and friends!
Can I Use Other Types of Beans?
Absolutely! While black and kidney beans are lovely choices, you can substitute them with pinto beans, chickpeas, or even white beans based on your preference or what you have on hand.
How to Make This Chili Spicier?
If you prefer a spicier chili, consider adding more jalapeño or using spicier varieties of chili powder. You can also include a dash of cayenne pepper or red pepper flakes for an extra kick!
Can I Make This Chili Ahead of Time?
Yes! This chili actually tastes better the next day as the flavors meld together beautifully. You can prepare it ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
What Should I Serve With Dairy-Free Chili?
This chili is great on its own, but you can serve it with cornbread, over rice or quinoa, or with tortilla chips for some crunch. Pairing it with a fresh salad adds a nice touch too!
