Can I use Potato starch instead of Arrowroot Powder in Chili?

Add towards the end of cooking to prevent breakdown; provides a slightly thicker texture but less glossy. Use a ratio of 1 tablespoon potato starch per 1 tablespoon arrowroot powder.

Can I use Tapioca starch instead of Arrowroot Powder in Chili?

Use sparingly to avoid gummy texture; thickens well but can alter mouthfeel if overused. Use a ratio of 1 tablespoon tapioca starch per 1 tablespoon arrowroot powder.

Can I use Rice flour instead of Arrowroot Powder in Chili?

Requires longer cooking to remove raw taste; may slightly cloud chili but thickens effectively. Use a ratio of 1 1/3 tablespoons rice flour per 1 tablespoon arrowroot powder.

Can I use Ground flaxseed (flax meal) instead of Arrowroot Powder in Chili?

Adds a slight nutty flavor and thickens with a gel-like consistency; can alter chili texture noticeably. Use a ratio of 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon arrowroot powder.

Best Arrowroot Powder Substitute in Chili

5 tested options with exact ratios, science-backed explanations, and tips for success.

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Quick Answer

The best substitute for Arrowroot Powder in Chili is Cornstarch because it provides a similar clear thickening effect and neutral flavor, ensuring the chili's texture remains smooth and glossy without altering the taste.

Top 5 Arrowroot Powder Substitutes for Chili

Substitute	Ratio	Notes	Dietary
⭐ Cornstarch (Best)	1 tablespoon cornstarch per 1 tablespoon arrowroot powder	Use a slurry to avoid clumping; it thickens quickly and yields a clear, glossy finish.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Potato starch	1 tablespoon potato starch per 1 tablespoon arrowroot powder	Add towards the end of cooking to prevent breakdown; provides a slightly thicker texture but less glossy.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Tapioca starch	1 tablespoon tapioca starch per 1 tablespoon arrowroot powder	Use sparingly to avoid gummy texture; thickens well but can alter mouthfeel if overused.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Rice flour	1 1/3 tablespoons rice flour per 1 tablespoon arrowroot powder	Requires longer cooking to remove raw taste; may slightly cloud chili but thickens effectively.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Ground flaxseed (flax meal)	1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon arrowroot powder	Adds a slight nutty flavor and thickens with a gel-like consistency; can alter chili texture noticeably.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free

Detailed Guide: Each Arrowroot Powder Substitute in Chili

Cornstarch (Best Option)

1 tablespoon cornstarch per 1 tablespoon arrowroot powder

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Quick tip: Use a slurry to avoid clumping; it thickens quickly and yields a clear, glossy finish.

Cornstarch works well because it gelatinizes at a similar temperature to arrowroot and creates a smooth, translucent sauce that complements chili's texture without cloudiness or off-flavors.

For best results, mix cornstarch with cold water before adding to the chili near the end of cooking to prevent lumps and avoid overcooking, which can break down the starch.

Compared to arrowroot, cornstarch is slightly less stable under acidic conditions but performs well in chili, maintaining a desirable thick consistency and appearance.

Potato starch

1 tablespoon potato starch per 1 tablespoon arrowroot powder

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Quick tip: Add towards the end of cooking to prevent breakdown; provides a slightly thicker texture but less glossy.

Potato starch is a strong thickener that works by swelling and absorbing water, similar to arrowroot, making it effective for thickening chili.

Because it breaks down with prolonged heat, it should be added near the end of cooking to maintain thickness.

The final chili may have a slightly less transparent appearance and a heavier mouthfeel compared to arrowroot.

Tapioca starch

1 tablespoon tapioca starch per 1 tablespoon arrowroot powder

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Quick tip: Use sparingly to avoid gummy texture; thickens well but can alter mouthfeel if overused.

Tapioca starch thickens by gelatinization similar to arrowroot but tends to create a more elastic, chewy texture when cooled.

In chili, this can result in an undesirable gummy consistency if too much is used or if the chili is stored and reheated.

It works best when used in small amounts and added late in cooking to maintain a pleasant texture close to arrowroot’s.

Rice flour

1 1/3 tablespoons rice flour per 1 tablespoon arrowroot powder

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Quick tip: Requires longer cooking to remove raw taste; may slightly cloud chili but thickens effectively.

Rice flour thickens by absorbing liquid and swelling but contains proteins and starches that cause cloudiness and a grainier texture compared to arrowroot.

It needs to be cooked longer to avoid a raw flour flavor, which can be challenging in chili without overcooking other ingredients.

The final dish will be less glossy and may have a slightly heavier mouthfeel than with arrowroot.

Ground flaxseed (flax meal)

1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon arrowroot powder

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Quick tip: Adds a slight nutty flavor and thickens with a gel-like consistency; can alter chili texture noticeably.

Ground flaxseed forms a mucilaginous gel when mixed with water, which can thicken liquids effectively.

While it thickens chili, it imparts a distinct texture and flavor that differs from the neutral, clear thickening of arrowroot.

Best used when a slight change in mouthfeel and flavor is acceptable; not ideal for traditional chili texture but suitable for nutrient boost.

Vegan Arrowroot Powder Substitutes for Chili

Full Vegan guide →

Cornstarch

Ratio: 1 tablespoon cornstarch per 1 tablespoon arrowroot powder

Use a slurry to avoid clumping; it thickens quickly and yields a clear, glossy finish.

Potato starch

Ratio: 1 tablespoon potato starch per 1 tablespoon arrowroot powder

Add towards the end of cooking to prevent breakdown; provides a slightly thicker texture but less glossy.

Tapioca starch

Ratio: 1 tablespoon tapioca starch per 1 tablespoon arrowroot powder

Use sparingly to avoid gummy texture; thickens well but can alter mouthfeel if overused.

Rice flour

Ratio: 1 1/3 tablespoons rice flour per 1 tablespoon arrowroot powder

Requires longer cooking to remove raw taste; may slightly cloud chili but thickens effectively.

Ground flaxseed (flax meal)

Ratio: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon arrowroot powder

Adds a slight nutty flavor and thickens with a gel-like consistency; can alter chili texture noticeably.

Gluten-Free Arrowroot Powder Substitutes for Chili

Full Gluten-Free guide →

Cornstarch

Ratio: 1 tablespoon cornstarch per 1 tablespoon arrowroot powder

Use a slurry to avoid clumping; it thickens quickly and yields a clear, glossy finish.

Potato starch

Ratio: 1 tablespoon potato starch per 1 tablespoon arrowroot powder

Add towards the end of cooking to prevent breakdown; provides a slightly thicker texture but less glossy.

Tapioca starch

Ratio: 1 tablespoon tapioca starch per 1 tablespoon arrowroot powder

Use sparingly to avoid gummy texture; thickens well but can alter mouthfeel if overused.

Rice flour

Ratio: 1 1/3 tablespoons rice flour per 1 tablespoon arrowroot powder

Requires longer cooking to remove raw taste; may slightly cloud chili but thickens effectively.

Ground flaxseed (flax meal)

Ratio: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon arrowroot powder

Adds a slight nutty flavor and thickens with a gel-like consistency; can alter chili texture noticeably.

Dairy-Free Arrowroot Powder Substitutes for Chili

Full Dairy-Free guide →

Cornstarch

Ratio: 1 tablespoon cornstarch per 1 tablespoon arrowroot powder

Use a slurry to avoid clumping; it thickens quickly and yields a clear, glossy finish.

Potato starch

Ratio: 1 tablespoon potato starch per 1 tablespoon arrowroot powder

Add towards the end of cooking to prevent breakdown; provides a slightly thicker texture but less glossy.

Tapioca starch

Ratio: 1 tablespoon tapioca starch per 1 tablespoon arrowroot powder

Use sparingly to avoid gummy texture; thickens well but can alter mouthfeel if overused.

Rice flour

Ratio: 1 1/3 tablespoons rice flour per 1 tablespoon arrowroot powder

Requires longer cooking to remove raw taste; may slightly cloud chili but thickens effectively.

Ground flaxseed (flax meal)

Ratio: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon arrowroot powder

Adds a slight nutty flavor and thickens with a gel-like consistency; can alter chili texture noticeably.

❌ What NOT to Use as a Arrowroot Powder Substitute in Chili

All-purpose flour

All-purpose flour can create a cloudy, pasty texture in chili and may impart a slightly raw flour taste if not cooked long enough, which can detract from the chili's rich flavor.

Potato starch

Potato starch tends to break down and lose thickening power when exposed to prolonged simmering, common in chili cooking, resulting in a thinner sauce over time.

Tapioca starch

Tapioca starch can give chili a somewhat gummy or overly elastic texture when used in larger amounts, which is undesirable in a hearty, chunky dish like chili.

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