Dairy-Free Chili
Dairy-free chili made with ground beef, beans, fire-roasted tomatoes, and a stack of real spices instead of a packet, simmered thick enough to hold up on its own or under a pile of toppings.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes
Published
Featured in Dairy-Free 4th of July, Dairy-Free Summer Cookout
This is the chili I make when I want something that doesn't need a recipe card taped to the cabinet, just a pot and an hour of mostly leaving it alone. No seasoning packet here. I build the spice from chili powder, cumin, smoked paprika, oregano, and coriander, and a spoon of cocoa powder if I'm feeling fancy, because that's usually where the milk powder and anti-caking junk sneak into store-bought blends anyway.
The dairy-free part isn't really about the chili itself, it's about what people pile on top. Sour cream and shredded cheddar are the default toppings everywhere, so I keep a batch of dairy-free sour cream and dairy-free queso sauce on hand and let people go at it. Both melt and dollop close enough to the real thing that nobody at the table asks questions.
I rarely eat this in a bowl and call it done. Ladle it over a split potato for a loaded baked potato, dump it over corn chips for a Frito pie, or stir it into noodles for chili mac. Same pot of chili, four different dinners depending on what's in the pantry.
This recipe uses: Dairy-Free Queso Sauce, Dairy-Free Sour Cream
Ingredients
Chili
- 1 tbspOlive oil
- 1 largeYellow onion, diced
- 1 largeRed bell pepper, diced
- 1 mediumJalapeno, seeded and minced
- 2 tspFine salt, divided
- 1½ lbGround beef, 85% to 90% lean
- 5 clovesGarlic cloves, minced
- 3 tbspTomato paste
Spices
- 3 tbspChili powder
- 2 tspGround cumin
- 1 tspSmoked paprika
- 1 tspDried oregano
- ½ tspGround coriander
- ¼ tspCayenne pepper, optional
- 1 tspUnsweetened cocoa powder, optional
Simmer
- 28 ozCrushed tomatoes
- 15 ozFire-roasted diced tomatoes
- 1 cupLow-sodium beef broth
- 1 tbspDairy-free Worcestershire sauce
Beans
- 15 ozKidney beans, drained and rinsed
- 15 ozPinto beans or black beans, drained and rinsed
Finish
- 1 tbspApple cider vinegar or lime juice
- 1 tspBrown sugar, optional
Toppings
- ½ cupDairy-free sour cream, optional for serving
- ¾ cupDairy-free queso sauce or dairy-free cheddar shreds, optional for serving
- ¼ cupScallions, sliced, optional for serving
- 2 cupsCorn chips or tortilla chips, optional for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, bell pepper, jalapeno, and 1/2 teaspoon of the salt. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- 2
Add the ground beef and another 1/2 teaspoon salt. Cook for 6 to 8 minutes, breaking it up with a spoon, until browned and no longer pink. If there is more than a tablespoon or two of excess fat, spoon some off.
- 3
Stir in the garlic and tomato paste. Cook for 1 to 2 minutes, until the tomato paste darkens slightly and starts to stick to the bottom of the pot.
- 4
Add the chili powder, cumin, smoked paprika, oregano, coriander, cayenne if using, cocoa powder if using, and the remaining 1 teaspoon salt. Cook for 30 to 60 seconds, stirring constantly, until the spices smell toasted.
- 5
Stir in the crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce, scraping the bottom of the pot to loosen the browned bits.
- 6
Bring to a simmer, then reduce the heat to low. Simmer uncovered for 35 to 45 minutes, stirring occasionally, until the chili is thick, glossy, and no longer watery.
- 7
Stir in the drained beans and simmer for 10 to 15 minutes more, until the beans are hot and the chili is thick enough to mound slightly on a spoon.
- 8
Stir in the apple cider vinegar or lime juice. Taste and adjust with more salt, cayenne, or the optional brown sugar if the tomatoes taste sharp.
- 9
Serve in bowls or use as a topping for loaded baked potatoes, Frito pie, chili mac, or chili dogs. Add dairy-free sour cream, dairy-free queso or cheddar shreds, scallions, and chips as desired.
How we make it dairy-free
- Chili seasoning packet → Skipped entirely. Packet blends sometimes carry milk derivatives or anti-caking agents you can't see coming. Chili powder, cumin, smoked paprika, oregano, and coriander measured straight from your own spice rack do the same job and you control the heat.
- Sour cream for serving → Swap in a dairy-free sour cream. Coconut or cashew based versions hold their tang and don't separate when they hit hot chili.
- Shredded cheddar for serving → Use a dairy-free queso sauce or dairy-free cheddar-style shreds. Queso melts into the chili a little, shreds stay put on top, both work.
- Worcestershire sauce → Regular Worcestershire often has anchovies but no dairy, though some brands add unexpected ingredients. Use a dairy-free Worcestershire to be safe and keep that savory backbone in the broth.
None of these swaps change how the chili cooks, they only matter at the serving stage.
Tips & Variations
Skip the seasoning packet: Some packets include dairy-derived ingredients or vague anti-caking blends. Individual spices give better flavor and keep the dairy-free status easier to verify.
Brown the tomato paste: Letting the paste darken with the beef and vegetables gives the chili more depth than just dumping in tomatoes.
Keep it thick: This chili is meant to work as both a bowl of chili and a topping. Simmer uncovered until it is thick enough for potatoes, Frito pie, chili mac, or chili dogs.
Beans go in later: Adding them after the first simmer keeps them from breaking down too much while the sauce thickens.
Cocoa is optional: A small amount adds earthiness without making the chili taste like chocolate. Skip it if that is not your thing.
Check Worcestershire labels: Most are dairy-free, but labels vary. Use a brand that fits your needs.
Heat level: This is medium-mild if you seed the jalapeno and use the cayenne as written. Add more cayenne or hot sauce for a hotter game-day chili.
Make ahead: Chili is better the next day. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth or water if it gets too thick.
Topping strategy: Dairy-free sour cream gives cold tang, queso sauce gives reliable melt, and dairy-free shreds give the classic chili-cheese look. Use one or mix and match.
Frequently asked questions
Is chili usually dairy-free?⌄
The base almost always is. Ground beef, tomatoes, beans, broth, and spices don't involve dairy. Where it sneaks in is the seasoning packet (some have milk derivatives) and the toppings, since sour cream and shredded cheese are the default at most tables.
Can I use ground turkey or a plant-based crumble instead of beef?⌄
Yes. Brown it the same way, just watch the timing since turkey and plant-based crumbles cook faster than 85/90 beef and can dry out if you leave them in too long before adding the liquid.
What's the cocoa powder for?⌄
It's optional, but a spoonful of unsweetened cocoa rounds out the bitterness from the chili powder and deepens the color. You won't taste chocolate, it just makes the chili taste like it simmered longer than it did.
Can I make this in a slow cooker instead of on the stove?⌄
Yes. Brown the beef and soften the onions and peppers in a skillet first, then transfer everything including the spices, tomatoes, and broth to the slow cooker. Add the beans in the last hour so they don't go mushy, and cook on low for 6 to 8 hours.
Dairy-Free Chili · https://nondairydude.com/recipes/dairy-free-chili
Get new dairy-free comfort food recipes
New recipes, substitution tips, and classic dishes rebuilt without dairy.
