This hearty dairy-free chili is packed with beans, tomatoes, and spices for a comforting bowl. It’s warm, filling, and the perfect choice for chilly days!
I love to load mine with toppings like avocado and cilantro. Just a little extra yum! Plus, it’s super easy to make—chop, stir, and let it simmer while you relax!
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing, but you can use any cooking oil like avocado oil or coconut oil. I prefer extra virgin olive oil for a rich flavor!
Ground Turkey or Beef: For a plant-based option, you can use lentils or crumbled firm tofu. Both add protein and texture. I often lean towards lentils for their heartiness without the meat!
Diced Tomatoes and Tomato Sauce: You can substitute fresh tomatoes if you have them. Just chop and use about 2 cups. Fire-roasted tomatoes add a nice smoky flavor, which I love.
Black Beans: Any canned beans work here! You could use kidney beans or pinto beans instead. Just make sure to rinse them well. I usually keep a few cans of various beans on hand for versatility!
What’s the Best Way to Get the Right Flavor Balance?
Getting the right flavor balance makes your chili shine. Start by toasting spices in the oil—it releases their oils and enhances their taste. Here’s how:
- Always sauté onions until soft; this builds a sweet base.
- Cook garlic quickly so it doesn’t burn. Add it right after the onions.
- Don’t rush spices—let them cook briefly in the oil before adding other ingredients.
- Taste while simmering. Adjust salt and spices until it’s just right for you!
Following these steps will help you create a balanced and delicious chili every time!
Dairy-Free Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or ground beef (optional for meat version)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup vegetable broth or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 avocado, diced, for garnish
- Fresh cilantro leaves, for garnish
- Sliced jalapeño, for garnish (optional)
How Much Time Will You Need?
This delicious dairy-free chili takes about 10 minutes to prepare and roughly 30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick enough for a weeknight meal but hearty enough to become a favorite!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.
2. Adding Aromatics:
Next, stir in the minced garlic and cook for an additional minute. You’ll know it’s ready when your kitchen starts to smell amazing!
3. Browning the Meat (if using):
If you’re adding ground turkey or beef, toss it in now. Break it up as it cooks, stirring until it’s browned all over.
4. Toasting the Spices:
Now, sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like spice), salt, and pepper. Stir it all up and let it toast for about a minute to enhance the flavors.
5. Combining Ingredients:
Pour in the diced tomatoes, tomato sauce, black beans, and broth. Stir well to combine everything so it’s nice and mixed. This is where the magic starts to happen!
6. Simmering it Down:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes. Stir it occasionally to keep things from sticking. You want it thick and flavorful!
7. Final Touches:
Before serving, taste your chili and adjust the seasoning with more salt and pepper if needed. You want it to be just right for your palate!
8. Serving Up:
Serve the chili hot in bowls and top with diced avocado, fresh cilantro leaves, and sliced jalapeños for that extra kick! Enjoy your warm, comforting, and flavorful dairy-free chili!
Leave your worries behind and dive into this delicious bowl of goodness!
Can I Make This Chili Vegetarian or Vegan?
Absolutely! Simply omit the ground turkey or beef and replace the chicken broth with vegetable broth. You can also add more beans or vegetables like bell peppers or zucchini for added texture and flavor.
How Can I Adjust the Spice Level?
If you prefer a milder chili, reduce or eliminate the cayenne pepper and smoked paprika. You can always add hot sauce or crushed red pepper when serving for those who like it spicy!
What Should I Do With Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth if it’s too thick.
Can I Freeze This Chili?
Yes, you can freeze this chili! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.