Dairy-Free Hearty Beef and Bean Chili
Warm up with the ultimate comfort food—our Dairy-Free Hearty Beef and Bean Chili. This robust, flavor-packed recipe combines seasoned ground beef, a medley of tender beans, and vibrant bell peppers simmered in a rich tomato base infused with chili powder, cumin, and a hint of cayenne for a gentle kick. Perfect for those avoiding dairy, this chili is both wholesome and satisfying, offering the ideal balance of protein, veggies, and bold spices. Quick to prep and slow-simmered for maximum flavor, it's a crowd-pleaser that’s perfect for game day, family dinners, or meal prepping. Serve it with a garnish of fresh cilantro and a squeeze of lime for a refreshing twist. Keywords: dairy-free beef chili, hearty chili recipe, bean chili with vegetables, gluten-free chili dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 medium, chopped (any color) bell peppers
- 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
- 15 ounces, drained and rinsed canned pinto beans
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 1 for serving lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef, and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.
Add the chopped onion and garlic to the pot. Cook until the onion becomes translucent, about 3-4 minutes.
Stir in the chopped bell peppers and let them cook for about 5 minutes until they start to soften.
Add the diced tomatoes, tomato paste, kidney beans, black beans, and pinto beans to the pot.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot.
Let the chili simmer for about 45 minutes to 1 hour, stirring occasionally to prevent sticking.
Taste and adjust the seasonings as needed.
Serve hot with a sprinkle of fresh cilantro on top, if desired, and lime wedges on the side for squeezing over the chili.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 8683 mg | 378% | |
| Total Carbohydrate | 357.3 g | 130% | |
| Dietary Fiber | 126.1 g | 450% | |
| Total Sugars | 54.2 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 9770 mg | 208% | |
*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.
