This Dairy-Free Chili is hearty and packed with flavors! Made with beans, bell peppers, and spices, it’s perfect for warming up on a chilly day.
Plus, who doesn’t love a big bowl of chili while watching a game? I like to add some avocado on top for a creamy touch without the dairy. Yum!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing! You can substitute with avocado oil for a higher smoke point or coconut oil for a different flavor.
Beans: Black and kidney beans add protein and texture. If you’re short on time, use canned beans for quicker prep. Navy beans or pinto beans work well too!
Bell Peppers: Feel free to mix up colors! Green or yellow bell peppers can replace red ones, and if you’re not a fan of spice, skip the jalapeño or use a milder pepper.
Spices: Cumin and chili powder are key for flavor. If you don’t have smoked paprika, regular paprika will do. You can also experiment with taco seasoning for a quick option!
Avocado: It gives a creamy touch! If you’re not a fan, you can use a dollop of dairy-free yogurt instead for a similar creaminess without dairy.
How Do I Get the Best Flavor From My Chili?
Building flavor in chili is all about layering ingredients and letting them cook together. Start with sautéing your veggies in olive oil until they’re soft. This step creates a lovely base.
- Don’t rush adding your spices; let them toast with the vegetables for 1-2 minutes. This enhances their flavors.
- Be sure to stir in the tomatoes, beans, and broth, then let it simmer. Patience is key here—give it at least 30-40 minutes on low heat.
- Adjust seasoning at the end. Taste before serving, and don’t hesitate to add more salt or pepper to suit your liking.
Dairy-Free Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and sliced (plus extra for garnish)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 ripe avocado, sliced (for garnish)
- 2 green onions, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
How Much Time Will You Need?
This yummy Dairy-Free Chili takes about 10 minutes of prep time and roughly 40 minutes of cooking time. In total, you’re looking at about 50 minutes from start to finish. Just enough time to brew some tea or prepare your favorite side dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook everything together until the vegetables are nice and soft, which should take about 5 minutes. Keep stirring to prevent anything from burning!
2. Add the Spices:
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, and jalapeño slices. Cook for another 1-2 minutes. This is where your kitchen will start smelling amazing—let those spices get to know each other!
3. Combine Ingredients:
Next, add in the canned diced tomatoes (with their juice), black beans, kidney beans, and vegetable broth. Give everything a good stir to mix it together nicely.
4. Let It Simmer:
Bring your chili to a gentle simmer. Once it’s bubbling, reduce the heat to low and cover the pot. Let it cook gently for about 30-40 minutes, stirring occasionally. This will help thicken the chili and let all those delicious flavors blend together.
5. Final Touches:
After cooking, season with salt and pepper according to your taste. Give it a little taste test; you can always add a bit more spice if you like it hotter!
6. Serve and Enjoy:
Serve your comforting chili hot in bowls. Top it with slices of fresh avocado, some extra jalapeño rings for an added kick, chopped green onions, and a sprinkle of fresh cilantro. Enjoy this hearty, dairy-free dish on a cold day or whenever you need a cozy meal!
Can I Add Meat to This Chili?
Absolutely! If you’d like to incorporate meat, ground turkey or beef can be browned with the onions and garlic in the first step. Just make sure to drain any excess fat before adding the spices.
Is This Chili Freezable?
Yes, this chili freezes well! Let it cool completely, then transfer to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating.
Can I Use Different Beans?
Definitely! You can swap out for other types of beans like pinto beans, cannellini beans, or even lentils. Just ensure they are pre-cooked or canned for quicker cooking times.
How Can I Make This Chili Spicier?
If you love heat, add more jalapeños, a dash of hot sauce, or some chopped chili peppers. You can also increase the cayenne pepper for an extra kick! Just remember to add spices gradually to find your perfect spice level.