This hearty dairy-free chili is packed with tasty beans, tomatoes, and spices that warm you up from the inside out. It’s a comforting dish that everyone will enjoy!
I love how easy it is to make this chili in one pot—less mess! Perfect for cold nights or when you need a hug in a bowl. You might want seconds, trust me! 😄
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing. You can swap it for canola or coconut oil, depending on your preference. My personal favorite is coconut oil for a slight sweetness!
Onion & Garlic: These add a lot of flavor. If you’re not a fan, you could use shallots instead of the onion. Garlic powder can also work in a pinch if fresh garlic isn’t available.
Ground Turkey or Beef: This is optional. For a vegetarian chili, consider using lentils or chickpeas instead. They’re packed with protein and add a nice texture.
Beans: Pinto or kidney beans are tasty here! You can substitute with black beans for a different flavor. Canned beans save time, but dried beans can be used if cooked ahead of time.
Broth: Use vegetable broth for a vegan option. If you only have water, that’s fine too, but the flavor might be milder. You could add a splash of soy sauce for depth.
Spices: Adjust the chili powder and cumin to your taste. If you like heat, try adding cayenne pepper or more smoked paprika for extra flavor!
How Do I Make Sure My Chili Thickens Up Nicely?
Getting the right consistency can be tricky! The key is to simmer it gently after combining all the ingredients. Here’s how:
- After you bring it to a simmer, lower the heat to maintain it. This keeps the flavors cooking without boiling too rapidly.
- If it seems too thin, let it cook uncovered. This allows moisture to evaporate and thickens the chili.
- Stir regularly to prevent sticking and ensure even cooking.
- If the chili thickens too much, simply add more broth or water a little at a time.
Trust me, it’s well worth the time for a rich, hearty chili! Enjoy your warm, comforting bowl.
How to Make Dairy-Free Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground turkey or ground beef (optional for a meaty chili, omit for vegetarian)
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 cup cooked or canned pinto or kidney beans, drained and rinsed
- 1 cup cooked brown rice
- 2 cups vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Toppings (optional and dairy-free):
- Avocado chunks
- Sliced jalapeños
- Chopped green onions
- Dairy-free sour cream or plain coconut yogurt
- Dairy-free shredded cheese (e.g., made from cashews or almond)
How Much Time Will You Need?
This delicious dairy-free chili will take about 10 minutes to prep and about 30 minutes to cook. So, you’ll be enjoying a hearty meal in just about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 3-4 minutes until it’s soft and translucent. Next, add the minced garlic and cook for another 1 minute until it starts to smell amazing!
2. Brown the Meat (If Using):
If you’re adding ground meat, now is the time! Toss it into the pot and cook until it’s browned, breaking it apart with a spoon. If needed, drain any excess fat to keep the chili from being too greasy.
3. Add the Spices:
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together and let it cook for 1 minute to enhance the flavors of the spices.
4. Combine the Ingredients:
It’s time to add the rest! Pour in the diced tomatoes, tomato sauce, broth, rinsed beans, and cooked brown rice. Give it a good stir to combine all those delicious ingredients.
5. Let It Simmer:
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for around 20-25 minutes. This allows the chili to thicken nicely and the flavors to meld together. Stir occasionally to check the consistency—add more broth if it becomes too thick!
6. Final Adjustments:
Taste the chili and adjust the seasonings if needed. Feel free to add a bit more salt, pepper, or spices if that suits your taste buds.
7. Serve and Enjoy:
Serve your warm chili hot! Top it off with your choice of avocado, jalapeños, green onions, and dairy-free sour cream or shredded cheese. Dig in and enjoy this comforting, hearty dish!
Can I Use Different Types of Beans?
Absolutely! You can use any canned beans you prefer, such as black beans, chickpeas, or even lentils. Just make sure to drain and rinse them if they come from a can!
How Can I Make This Chili Spicier?
To amp up the heat, you can add diced jalapeños, red pepper flakes, or a few dashes of hot sauce. Adjust the amount to fit your spice tolerance!
Can I Make This Chili in Advance?
Yes, you can prepare this chili a day ahead! Just let it cool, then store it in an airtight container in the fridge. It often tastes even better the next day as the flavors continue to meld.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover chili for up to 3 months. Just let it thaw in the fridge overnight before reheating.
