THE BEST VEGAN CHILI EVER! (WITH VEGAN SOUR CREAM)

Heat the olive oil in a large pot over medium heat.

Add the diced onion, green bell pepper, red bell pepper, jalapeño, carrots, and celery. Sauté until the vegetables are softened.

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, creole seasoning, cayenne pepper, onion powder, and garlic powder. Cook for a minute until fragrant.

Add the diced tomatoes with their juices, black beans, pinto beans, vegetable broth (or water), bay leaf, salt, and pepper. Bring to a boil.

Reduce heat and let simmer for about 30 minutes, stirring occasionally.

Taste and adjust seasoning with sherry vinegar, red wine vinegar, or lime juice as needed.

For the vegan sour cream, blend the raw cashews, lemon juice, salt, nutritional yeast, and water until smooth.

Equipment Needed

Spice Level:

Dietary