Dairy-Free Homemade Chili
Get ready to savor a comforting bowl of **Dairy-Free Homemade Chili**, a hearty and flavorful dish crafted entirely without dairy, making it perfect for those with dietary restrictions or preferences. Packed with wholesome ingredients like kidney beans, black beans, and a vibrant medley of vegetables—including bell peppers, carrots, and celery—this chili strikes the perfect balance between nutrition and robust flavor. Aromatic spices such as cumin, chili powder, smoked paprika, and oregano deliver a warming depth that pairs beautifully with the rich tomato base. Served with a sprinkle of fresh cilantro and a squeeze of zesty lime, this vegan chili is ideal for cozy family dinners or meal prepping. Ready in just over an hour, it’s a satisfying, one-pot wonder that’s sure to please!
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Recipe Information
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
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the bell peppers, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the cumin, chili powder, smoked paprika, ground coriander, and dried oregano. Cook for about 1 minute to toast the spices.
Add the canned diced tomatoes and tomato paste, and mix well to combine.
Add the kidney beans, black beans, and vegetable broth. Stir everything together.
Season with salt and black pepper, then bring the mixture to a simmer.
Lower the heat, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
Adjust seasoning to taste if necessary.
Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 120.6 g | 431% | |
| Total Sugars | 66.2 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1095 mg | 84% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 9098 mg | 194% | |
*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.
