Dairy-Free Chilli Con Carne
Savor the robust, smoky flavors of this Dairy-Free Chilli Con Carne, a hearty and comforting one-pot meal that's perfect for weeknight dinners or meal prep. This recipe takes the classic spicy stew and makes it accessible for those avoiding dairy, relying on bold seasonings like chili powder, cumin, and paprika to pack a flavorful punch. Juicy ground beef, tender kidney and black beans, and a medley of vibrant bell peppers simmer in a rich tomato and vegetable broth, creating a satisfying dish with layers of depth. Ready in just over an hour, it's a quick yet wholesome option that delivers six generous servings. Top with fresh cilantro for a bright, herby finish, and enjoy it on its own, over rice, or paired with crusty bread for a truly soul-warming experience. Perfect for gluten-free and dairy-free diets, this recipe is both adaptable and irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
In a large pot over medium heat, heat the olive oil.
Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-5 minutes.
Stir in the chopped red and green bell peppers and cook for another 5 minutes until softened.
Increase the heat to medium-high, add the ground beef to the pot, and cook until browned, breaking up the meat with a wooden spoon as it cooks. This should take about 7-9 minutes.
Stir in the diced tomatoes, kidney beans, black beans, and tomato paste. Mix well to combine.
Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly distribute the spices.
Pour in the vegetable broth and bring the mixture to a simmer.
Once simmering, reduce the heat to low and cover the pot. Allow the chili to simmer for at least 45 minutes, stirring occasionally, to let the flavors meld together.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 5946 mg | 259% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 81.8 g | 292% | |
| Total Sugars | 49.5 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 6649 mg | 141% | |
*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.
