Chili is something that is often in our dinner rotation. Who doesn’t like a delicious bowl of hot chili? The warm spices, hearty beans, and delicious toppings make this chili a dinner you'll be happy to have any night of the week. It’s comfort food at its best. Here’s a dairy-free, soy-free version you can make at home.
Ingredients
1 tbsp. olive oil
1 c. sweet onion, chopped
2 tbsp. garlic, minced
1/4 c. red bell peppers, chopped
1 c. white button mushrooms, sliced
1 lb. ground turkey or beef
1 (28-oz.) can crushed tomatoes, undrained
1 (16-oz.) can red kidney beans, drained and rinsed
1 tbsp. chili powder
1 tbsp. sugar
2 c. low-sodium chicken broth ( I use Whole Foods brand organic)
1/2 tsp. garlic powder
1 tsp. hot sauce (I use Tabasco)
1 1/2 tsp. sea salt
1 tsp. dried basil
1/2 tsp. dried oregano
OR
If you’re looking to save some time, replace the chili powder, sugar, garlic powder, Tabasco, sea salt, basil & oregano with one packet of SimplyOrganic Vegetarian Chili Seasoning Mix.
Toppings (optional, but recommended!)
1 tomato, diced
1 haas avocado, diced
1 c. Daiya cheddar style shreds
1/4 c. sliced jalapeno peppers (if you like spicy food!)
Dairy-free, soy-free plain yogurt (to use as a sour cream substitute)
Directions
In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey or beef and cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 40 minutes, stirring occasionally.
Arrange servings in bowls and top each with desired amounts of diced tomato, diced avocado, shredded “cheese” and jalapeno.