5 Best Olive Oil Substitutes for Chili

Quick tip: Neutral flavor preserves chili’s intended taste; good for sautéing onions and spices.

Canola oil has a mild flavor and a smoke point around 400°F, similar to olive oil, which makes it ideal for cooking chili where sautéing aromatics is essential. It allows the spices and other ingredients to develop without interference from the fat's flavor.

When using canola oil, maintain the same quantity as olive oil to ensure proper cooking and moisture balance. Watch for overheating, but generally it performs well in chili preparation.

The final chili will taste very close to the original recipe with olive oil, as canola oil does not impart additional flavors, allowing the chili’s spices and ingredients to shine.

Quick tip: Mild flavor with a high smoke point, suitable for sautéing and frying in chili.

Avocado oil is rich in monounsaturated fats like olive oil and has a higher smoke point (around 520°F), making it excellent for high-heat cooking such as browning meat and sautéing vegetables in chili.

Use the same amount as olive oil. Because it has a subtle buttery flavor, it complements chili without overpowering it. Be mindful of cost, as avocado oil is typically more expensive.

The chili will have a slightly richer mouthfeel but remain true to the original flavor profile, enhancing the texture and depth subtly.

Quick tip: Light, neutral flavor with a moderately high smoke point, good for sautéing spices and vegetables.

Grapeseed oil is a neutral-tasting oil with a smoke point around 420°F, making it suitable for the initial cooking steps in chili where aromatics are sautéed. Its light flavor ensures it doesn't compete with chili spices.

Use it in a 1:1 ratio to olive oil. It’s important to avoid overheating to prevent off-flavors. It also emulsifies well if the chili is finished with a drizzle of oil.

The chili will maintain its intended flavor, with a slightly lighter mouthfeel compared to olive oil, making it a good alternative for those preferring a less oily texture.

Quick tip: Neutral flavor and moderate smoke point, suitable for sautéing but less flavorful than olive oil.

Sunflower oil has a neutral taste and a smoke point around 440°F, making it appropriate for cooking chili ingredients without imparting additional flavors. It is high in polyunsaturated fats, which can oxidize if overheated, so moderate heat is recommended.

Use the same quantity as olive oil. Avoid prolonged high heat to prevent degradation of the oil and off-flavors.

The chili will have a clean, neutral base with no added flavor from the oil, which may result in a slightly less rich mouthfeel compared to olive oil but will not negatively impact the overall dish.

Quick tip: Milder olive flavor and higher smoke point, good for cooking without strong olive taste.

Light olive oil is a more refined version of olive oil with a higher smoke point (around 465°F) and a milder flavor. It works well in chili by providing the cooking properties of olive oil without the pronounced fruity notes.

Use it in equal amounts to regular olive oil. It is ideal if you want the benefits of olive oil but prefer less olive flavor in your chili.

The chili will have a more neutral oil presence while retaining the cooking characteristics of olive oil, resulting in a slightly lighter flavor profile.