Dairy-Free Homemade Chili

Cozy up with a bowl of hearty, flavorful **Dairy-Free Homemade Chili**, a plant-based twist on a classic comfort food. Packed with wholesome ingredients like protein-rich kidney and black beans, a medley of fresh veggies, and aromatic spices like smoked paprika and cumin, this chili delivers bold, smoky flavors without the need for dairy. The slow simmering process enhances the blend of spices, creating a robust, well-rounded taste in every bite. It's not only vegan-friendly but also incredibly satisfying and nutrient-dense, making it perfect for family dinners, meal prep, or game-day feasts. Garnished with fresh cilantro and zesty lime wedges, this wholesome chili is a comforting dish ready in just over an hour, serving six portions of pure plant-based goodness. Whether you're following a dairy-free lifestyle or simply craving a hearty bowl of chili, this recipe is sure to warm you up from the inside out!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced bell peppers
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 15 ounces, drained and rinsed canned kidney beans
• 15 ounces, drained and rinsed canned black beans
• 2 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 sliced into wedges lime

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the bell peppers, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.

Step 5

Stir in the cumin, chili powder, smoked paprika, ground coriander, and dried oregano. Cook for about 1 minute to toast the spices.

Step 6

Add the canned diced tomatoes and tomato paste, and mix well to combine.

Step 7

Add the kidney beans, black beans, and vegetable broth. Stir everything together.

Step 8

Season with salt and black pepper, then bring the mixture to a simmer.

Step 9

Lower the heat, cover the pot, and let it simmer for 30 minutes, stirring occasionally.

Step 10

Adjust seasoning to taste if necessary.

Step 11

Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(3305.9g)

Amount per serving	% Daily Value*
Calories	2221.2

Total Fat 64.4g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 11.8g
Cholesterol 15.9mg	0%
Sodium 7876.0mg	0%
Total Carbohydrate 329.4g	0%
Dietary Fiber 120.6g	0%
Total Sugars 66.2g
Protein 97.5g	0%

Vitamin D 0IU	0%
Calcium 1094.6mg	0%
Iron 44.3mg	0%
Potassium 9097.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 17.1%

Carbs: 57.6%