My Favourite Vegan Chili

bestveganchili   My Favourite Vegan Chili with Homemade Sour Cream

Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of my homemade vegan sour cream. If you like a really bean-y chili, you can also add another 15-ounce can of beans in addition to the two cans used in this recipe.

Yield
4 bowls
Prep Time
30 Minutes
Cook time
30 Minutes

Ingredients:

  • 1.5 tablespoons extra virgin olive oil
  • 2 heaping cups diced sweet onion
  • 2 tablespoons minced garlic (about 4 med/lg cloves)
  • 2 jalapeños, seeded (if desired) and diced
  • 1 cup diced celery
  • 1 lg. red bell pepper, seeded and diced
  • 1 (28-oz) can diced tomatoes
  • 1 cup vegetable broth
  • 6 tablespoons tomato paste
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2-3/4 teaspoon fine grain sea salt, or to taste
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon hot sauce
Toppings:
  • Homemade vegan sour cream
  • Chopped green onions
  • Fresh cilantro

Directions:

  1. In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
  2. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.
  3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
  5. Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.

Oh She Glows Community Recipe

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