This hearty dairy-free chili is packed with beans, tomatoes, and spices that warm you right up! It’s perfect for a cozy night in or a gathering with friends.
Plus, it’s easy to make! Just toss everything in a pot and let it simmer while you kick back. Who needs dairy when you’ve got this tasty bowl of comfort?
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can easily swap it for avocado oil or coconut oil if you prefer. Both are good for high-heat cooking and offer their unique flavors.
Ground Meat: I usually go for ground turkey for a lean option, but if you want it meatless, a plant-based alternative like crumbled tempeh or lentils works perfectly!
Beans: Black and kidney beans add flavor and protein. If you’re watching your sodium, use low-sodium canned beans or cook dried beans yourself. You can also try chickpeas or pinto beans as a tasty substitute.
Spices: The combination of chili powder, cumin, and smoked paprika brings great warmth. If you don’t have smoked paprika, regular paprika can work, but you might miss out on that deep flavor.
How Do You Get the Best Flavor in Chili?
The key to a flavorful chili lies in how you build those flavors. Start by properly sautéing your onions and garlic before adding any meat or spices. This brings out their sweetness and sets a rich base.
- Always take your time when cooking onions. A good 5 minutes until they’re soft and translucent makes a big difference!
- Don’t rush the spice toasting process. Cooking the spices briefly after adding them enhances their flavors.
- Finally, letting your chili simmer allows the ingredients and spices to meld together beautifully. Stir occasionally and taste as it cooks!
How to Make Dairy-Free Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or plant-based ground meat alternative
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 cup vegetable or chicken broth
- 1/2 cup cooked brown rice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- 1 avocado, sliced (for garnish)
- Fresh jalapeño slices (for garnish)
- Fresh red chili slices (for garnish)
How Much Time Will You Need?
This delicious dairy-free chili will take about 15 minutes to prepare and 30 minutes to cook, making a total of around 45 minutes. Perfect for a weeknight meal or a cozy gathering with friends!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion. Cook the onion until it’s softened, about 5 minutes. Then, add in the minced garlic and let it cook for another minute until it becomes fragrant.
2. Cook the Meat:
Next, add the ground turkey or plant-based meat alternative to the pot. Cook the meat until it’s browned, breaking it up with a spoon as it cooks. This should take about 7-8 minutes.
3. Add the Spices:
Now it’s time to add in the spices! Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), and season with salt and black pepper. Cook this mixture for another 1-2 minutes to allow the spices to toast and develop their flavors.
4. Combine the Ingredients:
After the spices are nicely mixed in, add the black beans, kidney beans, diced tomatoes (including their juice), tomato sauce, broth, and the cooked brown rice. Stir everything well to combine it all together.
5. Simmer the Chili:
Bring the chili to a boil then reduce the heat to low. Allow it to simmer uncovered for 25-30 minutes. Stir occasionally, and you’ll notice the flavors melding together and the chili thickening up nicely.
6. Final Touches:
Before serving, taste your chili and adjust the seasoning if needed. Once it’s just right, ladle it into bowls for serving.
7. Garnish and Enjoy:
Top each bowl with sliced avocado, fresh jalapeño slices, and red chili slices as a beautiful garnish. Serve hot, and dig into your hearty, delicious dairy-free chili!
Can I Use Different Beans in This Chili?
Absolutely! While black and kidney beans are great, you can substitute with pinto beans, chickpeas, or any beans you prefer. Just make sure they’ve been drained and rinsed if canned!
Can I Make This Chili in Advance?
Yes, you can! This chili tastes even better the next day as the flavors develop. Just make it a day ahead and store it in the fridge; it will last for up to 3 days!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing!
Can I Add More Vegetables?
Definitely! Feel free to throw in diced bell peppers, zucchini, or corn for added flavor and nutrition. Just chop them into small pieces and add them when you sauté the onions and garlic!
