Dairy-Free Chili
A hearty dairy-free beef and bean chili with ground beef, tomatoes, beans, peppers, garlic, warm spices, and a thick simmered texture built for bowls, loaded baked potatoes, Frito pie, chili mac, and game-day toppings.
Recipe by Non Dairy Dude
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.
Dairy Substitutions Used
Chili itself is often dairy-free, but packaged chili seasoning and classic toppings can introduce milk, whey, cheese, or sour cream. This recipe uses individual spices instead of a seasoning packet and keeps the base fully dairy-free, with optional dairy-free sour cream, queso sauce, or cheddar-style shreds for serving.
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.
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