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addisonmichelle

Dairy & Soy-Free Chili

Updated: Jun 28, 2020



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



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.

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