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Dairy Free Queso Chili

Print Recipe
Course Main Dishes
Keyword queso chili
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 408
Author Michelle

Ingredients

  • 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
  • ½ 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

Instructions

  • 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.
  • 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.
  • 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.
  • Reduce the chili to a medium simmer for 30-35 minutes or until the chili is thick and flavorful.
  • Reduce the heat to low and add the cheese sauce. Stir to combine until fully incorporated and creamy.
  • Serve the chili topped with chopped cilantro and avocado along with other toppings as desired.

Notes

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

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 26.5g | Protein: 37.4g | Fat: 18.3g | Fiber: 6.7g