This hearty dairy-free chili is packed with colorful veggies and beans, making it both tasty and filling. It’s a warm hug in a bowl on chilly days!
Sometimes, I hide a dash of spice in it for a little kick. Pair it with some crusty bread, and dinner is ready. Trust me, leftovers are even better! 🌶️
Key Ingredients & Substitutions
Olive Oil: This oil adds flavor and helps in Sautéing. If you don’t have it, avocado oil or coconut oil are good alternatives.
Ground Turkey or Plant-Based Meat: Ground turkey is lean and works well, but if you’re vegetarian or vegan, use lentils or crumbled tofu instead. Both options work great in chili.
Canned Diced Tomatoes: Opt for fire-roasted tomatoes for a smokier taste. If you’re out, fresh chopped tomatoes can work too—just be sure they’re ripe!
Spices: Feel free to adjust spices to suit your taste. If you love heat, add more cayenne or throw in some hot sauce. For a milder flavor, reduce the chili powder.
Garnishes: I adore avocado and cilantro on my chili, but you could also use green onions or even lime wedges for a fresh twist.
How Do I Get My Chili to Have Great Flavor?
The key to a flavorful chili lies in layering those spices and letting them bloom in the oil, along with the aromatics. Here’s how to do it:
- Start with sautéing onions until they’re soft and slightly golden; this builds a base flavor.
- After adding garlic and meat, ensure everything is well cooked before adding spices. This helps the spices release their flavor.
- Add your spices after browning the meat, cooking them for a minute before the tomatoes go in. This blooming step amplifies their taste!
- Let the chili simmer longer if you can; the flavors deepen and mingle beautifully the longer they cook together.
With this approach, your chili will taste amazing and be the ultimate comforting dish!
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 plant-based ground meat alternative
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Sliced jalapeño peppers for garnish
- Sliced avocado for garnish
- Dairy-free sour cream or plain coconut yogurt for garnish
- Fresh cilantro for garnish
- Shredded dairy-free cheese (optional)
How Much Time Will You Need?
This delicious dairy-free chili takes about 10 minutes to prepare and roughly 30 minutes to cook. So, in just a little over 40 minutes, you can have a warm, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin 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 and a little translucent.
2. Add Garlic:
Next, toss in the minced garlic and stir for an additional minute. You’ll want to stop as soon as it becomes fragrant—this is where the magic happens!
3. Cook the Ground Meat:
Now it’s time to add the ground turkey or your chosen plant-based alternative. Break it up with a spoon and cook it for about 7-8 minutes, or until it’s browned and cooked through.
4. Stir in the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if you like it spicy! Season with salt and pepper. Stir the mixture and let it cook for about 1 minute to let those wonderful spices become aromatic.
5. Add the Rest of the Ingredients:
Now, add the diced tomatoes, tomato sauce, kidney beans, and broth to the pot. Stir everything together so it’s well mixed.
6. Simmer:
Bring your chili to a boil, then reduce the heat to low. Allow it to simmer uncovered for about 30 minutes. Stir occasionally, and enjoy the lovely smell filling your kitchen!
7. Taste and Adjust:
After 30 minutes, taste your chili. Adjust the seasoning if necessary—if it needs a little more salt or spice, now is the time!
8. Serve and Enjoy!
Time to serve! Ladle the chili into bowls and top with sliced avocado, jalapeño peppers, a dollop of dairy-free sour cream or yogurt, fresh cilantro, and shredded dairy-free cheese if you like.
This comforting and rich dairy-free chili is perfect for cozy nights in, and it’s sure to impress everyone at your dinner table!
Can I Use Different Beans in This Chili?
Absolutely! While kidney beans are great, you can also use black beans, pinto beans, or chickpeas. Just make sure to rinse them if you’re using canned beans!
How Can I Make This Chili Spicier?
If you want an extra kick, add more cayenne pepper or chili powder. You can also include diced jalapeños or a splash of hot sauce during cooking for additional heat.
Can I Freeze Leftover Chili?
Yes! This chili freezes well. Let it cool completely, then transfer to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with Dairy-Free Chili?
For a tasty pairing, serve it with crusty bread or cornbread. You could also enjoy it over rice or quinoa for a more filling meal. A simple side salad works nicely too!