This hearty dairy-free chili is packed with yummy beans, fresh veggies, and spices that bring the flavor to life. It’s the perfect comfort food for chilly days!
Feel free to load it up with your favorite toppings like avocado or cilantro. I love making a big pot—there’s always room for seconds (or thirds!). 😄
Making this chili is super easy, just throw everything in a pot and let it simmer. It’s a tasty way to warm up and a great dish to share with friends!
Key Ingredients & Substitutions
Olive oil: This adds a healthy fat and flavor. You can substitute it with avocado oil or vegetable oil if needed.
Ground turkey or beef: This is optional for a meatier chili. For a vegetarian version, use additional beans or lentils instead.
Pinto and white beans: These provide protein and texture. Feel free to use black beans or chickpeas for a different flavor.
Diced tomatoes: Canned tomatoes work great; just look for no added sugar or salt. Fresh tomatoes can be used if you have them—about 3-4 medium should do.
Dairy-free milk: Almond, oat, or coconut milk makes the chili creamy. Coconut milk is especially nice for a rich texture, but any unsweetened plant milk will work.
How Do You Achieve the Best Flavor in Chili?
The key to wonderful chili is layering flavors. Start by cooking the onions and garlic to build a savory base. Then, toasting your spices enhances their aroma. Never rush this step!
- First, heat the olive oil in a pot and sauté diced onion until soft.
- Add minced garlic and cook until fragrant.
- Stir in spices, cooking for about a minute, to awaken their flavors.
Remember to let the chili simmer long enough for the ingredients to meld—this is when the magic happens! Adjust seasoning at the end; it’s easier to add salt and spice gradually than to fix over-seasoned chili.
How to Make Delicious 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 meatier chili)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup unsweetened dairy-free milk (such as almond, oat, or coconut milk)
- Optional toppings: sliced avocado, chopped green onions, dairy-free sour cream or yogurt, sliced jalapeños, dairy-free shredded cheese
How Much Time Will You Need?
This dairy-free chili will take about 10 minutes to prep and around 30-35 minutes to cook, making a total of about 40-45 minutes from start to finish. It’s a quick and satisfying meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, which should take about 3-4 minutes. Be sure to stir occasionally so it doesn’t burn!
2. Add Garlic:
Add the minced garlic and let it cook for another 1 minute until fragrant. Your kitchen will smell amazing!
3. Brown the Meat (if using):
If you’re adding ground turkey or beef, now is the time! Cook until browned, breaking it apart with a spatula, which should take about 5-7 minutes. If there’s extra fat, just drain it out.
4. Toast the Spices:
Now, stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook this mixture for 1 minute to really toast the spices, enhancing their flavors.
5. Combine the Ingredients:
Add in the pinto beans, white beans, diced tomatoes (with their juices), and broth. Give everything a good stir to mix it well.
6. Simmer:
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes. This allows all the flavors to meld together beautifully!
7. Add Creaminess:
Just before serving, stir in the unsweetened dairy-free milk to create that creamy texture. Let it simmer for an additional 5 minutes.
8. Taste and Adjust:
Give your chili a taste and adjust any seasonings as needed—add more salt or spices if you like it extra flavorful!
9. Serve Up and Enjoy:
Serve the chili hot, and don’t forget the toppings! Sliced avocado, dairy-free sour cream, shredded dairy-free cheese, jalapeño slices, and chopped green onions will take your chili to the next level!
This warm, hearty, and dairy-free chili is delightful and can be customized with your favorite plant-based toppings. Enjoy every spoonful! 😊
Can I Use Different Beans in This Chili?
Absolutely! Feel free to swap out pinto and white beans for black beans, kidney beans, or even lentils. This will give your chili a unique flavor and texture while still being hearty.
Can I Make This Chili Spicier?
Yes, you can definitely ramp up the heat! Add more chili powder, diced jalapeños, or even a dash of cayenne pepper. You can adjust to your heat preference easily during the cooking process.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
Can I Make This Chili in a Slow Cooker?
Yes! Simply sauté the onion and garlic in a pan, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy-free milk just before serving!