Best Cornstarch Substitute in Chili

Arrowroot powder is a starch extracted from tropical plants and has excellent thickening properties similar to cornstarch. It works well in acidic dishes like chili because it remains stable and does not break down easily in tomato-based sauces.

To use arrowroot powder effectively, mix it with a small amount of cold water to create a slurry before adding it to the chili near the end of cooking to avoid overcooking and losing thickening power. Avoid boiling after adding as it can degrade.

Compared to cornstarch, arrowroot yields a slightly more translucent and glossy sauce with a smooth texture, enhancing the visual appeal and mouthfeel of chili without changing the flavor profile.

Rice flour is a finely milled flour that can absorb liquid and thicken sauces effectively. It is less potent than cornstarch, hence the higher ratio, and it does not break down in acidic environments, making it suitable for chili.

When using rice flour, it is best to mix it with cold water to avoid lumps and add it gradually to the chili while stirring. It requires a slightly longer cooking time to fully thicken and lose any raw flour taste.

The final chili will have a more opaque and slightly grainy texture compared to cornstarch, but the flavor remains neutral, making it a good gluten-free alternative.

Ground flaxseed forms a gel-like consistency when mixed with water due to its soluble fiber content, which can mimic the thickening effect of cornstarch. This makes it a natural thickener that also adds nutritional benefits.

To use, mix ground flaxseed with water and let it sit for 5-10 minutes before stirring into the chili. Because of its texture, it is best added towards the end of cooking to preserve its thickening properties.

The chili will have a slightly thicker, more viscous texture with a subtle nutty flavor, which may complement the spices but can alter the traditional chili mouthfeel.

Instant potato flakes absorb liquid rapidly and swell, providing thickening power in stews and sauces. They are stable in acidic environments, making them useful for tomato-based chili.

Add potato flakes gradually while stirring to avoid clumping. Because they absorb liquid, you may need to adjust the overall liquid content of the chili.

The final texture is thicker but less smooth than cornstarch-thickened chili, with a subtle potato taste that may or may not complement the chili depending on the recipe.

Chia seeds absorb water and form a gel due to their high soluble fiber content, which can act as a thickener. Ground chia seeds disperse more evenly and reduce the gritty texture.

Prepare by grinding the seeds and soaking them in water before adding to the chili near the end of cooking. Avoid prolonged cooking after addition to maintain thickening properties.

The chili will have a thicker consistency but may have a slightly gritty texture and earthy flavor, which can alter the traditional chili experience.