Hearty, savory, 100% plant-based chili. Made with three different kinds of beans, cashew sour cream and flavorful spices, this will be your new favorite vegan chili.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Ingredients
Chili
1/4cuponion
1 15 oz cankidney beansrinsed and drained
115 oz can black beansrinsed and drained
115 oz cannorthern white beansrinsed and drained
1red bell pepperchopped
115 oz cantomato sauce
115 oz candiced tomatoes no salt added
1tspcumin
1.5tspchili powder
1tspsmoked paprika
1/2tspgarlic powder
1tspsalt
1.5cups wateryou can add more based on how thick/thin you like your chili
Saute onion in pan on medium heat with a little water until soft. Then, add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover for 20 minutes, stirring half way through.
Top with cilantro, chopped red onion and cashew sour cream!
Serve and enjoy!
Notes
You can store chili for leftovers in a container in the fridge for about 4 days. You can freeze it as well.