Dairy-Free Texas Roadhouse Style Chili
Indulge in a hearty bowl of Dairy-Free Texas Roadhouse Style Chili, a flavor-packed comfort food that’s perfect for any occasion! This recipe combines tender ground beef, a medley of savory spices, and wholesome beans simmered in a rich tomato base to create a chili that’s both dairy-free and loaded with robust Texas-inspired flavors. Featuring pantry staples like canned tomatoes, low-sodium beef broth, and a blend of chili powder, cumin, and paprika, this versatile recipe is simple to make yet impressively bold. Ready in under two hours, it pairs beautifully with avocado, cilantro, or lime for a fresh finishing touch. Whether you're serving up a cozy weeknight dinner or a game-day crowd pleaser, this chili is sure to satisfy with its thick, hearty texture and customizable heat level.
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Recipe Information
Ingredients
- 2 pounds Ground beef (80% lean)
- 1 large Yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 3 tablespoons Tomato paste
- 28 ounces Diced tomatoes (canned, with juice)
- 15 ounces Tomato sauce (canned)
- 2 cups Beef broth (dairy-free, low sodium)
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Ground oregano
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Kidney beans (canned, drained and rinsed)
- 15 ounces Pinto beans (canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Green bell pepper, diced
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add olive oil.
Add the diced onion and green bell pepper to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the ground beef to the pot. Break it apart with a wooden spoon and cook until browned, about 6-8 minutes. Drain any excess fat if necessary.
Mix in the tomato paste, chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to evenly coat the beef and vegetables with the spices.
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the kidney beans and pinto beans to the pot. Stir well and continue to simmer uncovered for another 20-30 minutes, allowing the flavors to meld and the chili to thicken.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot with your favorite dairy-free toppings such as diced avocado, chopped cilantro, or a squeeze of fresh lime.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 46.7 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 724 mg | 56% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 7531 mg | 160% | |
*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.
