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Dairy Free Queso Chili

  • Author: Michelle
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 1 lb ground beef
  • Salt and pepper (omit pepper for AIP)
  • 2 tsp dried oregano
  • 2 tsp dried cilantro
  • 1 tsp chili powder (optional, omit for AIP)
  • 1 tsp cumin (omit for AIP)
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup sweet potato, peeled and diced
  • 3 cups beef bone broth
  • 1 cup canned diced tomato with juice (sub this nightshade-free sauce for AIP)
  • Juice of one lime
  • 1 tbsp coconut aminos
  • 1 cup dairy-free cheese sauce
  • 2 tbsp fresh cilantro
  • Avocado for garnish


  1. Using a large cast iron pot or stock pot, brown the ground beef and season with salt, pepper, herbs, and cumin. Crumble until cooked through and set aside, leaving about 2 tbsp of fat in the pot.
  2. Add the onion and garlic to the pot and saute on medium heat for 3-4 minutes. Add the sweet potato to the pot and saute for another 4-5 minutes to soften.
  3. Return the ground beef to the pot and add the broth, tomato (or nightshade-free version), lime juice and coconut aminos. Stir to combine and bring to a boil.
  4. Reduce the chili to a medium simmer for 30-35 minutes or until the chili is thick and flavorful.
  5. Reduce the heat to low and add the cheese sauce. Stir to combine until fully incorporated and creamy.
  6. Serve the chili topped with chopped cilantro and avocado along with other toppings as desired.


To make the chili spicy/non-AIP, you can add a can of chopped green chilis, or chili powder to your liking.

  • Prep Time: 15
  • Cook Time: 45
  • Category: Main Dishes
  • Method: Stove Top


  • Serving Size: 1 serving
  • Calories: 408
  • Fat: 18.3g
  • Carbohydrates: 26.5g
  • Fiber: 6.7g
  • Protein: 37.4g

Keywords: queso chili