Simple Vegan Chili with Dairy-Free Sour Cream
This simple and delicious chili is a regular in my household. It has all that you would expect from a good chili- THICK, HEARTY, and COMFORTING! Serve it with DAIRY FREE SOUR CREAM and your favorite toppings.
Servings: 6 people
Calories: 290kcal
Ingredients
- 1 large yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopeed
- 3 cloves garlic minced
- 28 oz diced tomatoes canned with juice
- 31 oz pinto beans canned, low sodium, rinsed and drained
- 31 oz red kidney beans canned, low sodium, rinsed and drained
- 16 oz refried beans
- 1 ½ cups vegetable broth
- 2 tablespoon olive oil
- ¼ cup chili powder
- 2 teaspoon cumin
- 2 teaspoon oregano
- 2 teaspoon marmite optional - buy here
- 1 teaspoon salt more to taste
- ½ teaspoon pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and bell peppers, then sauté over medium heat for 10 minutes, stirring frequently.
- Add minced garlic and sauté 2 minutes or until fragrant, stirring constantly.
- Add vegetable broth and refried beans. Stir to combine and simmer over medium heat for 5 minutes.
- Add drained and rinsed pinto and kidney beans, tomatoes, chili powder, cumin, oregano, marmite, salt, and pepper. Cook another 30 minutes or so, adjusting heat as necessary to maintain a gentle simmer. Taste and add more salt and pepper if necessary.
- Ladle into bowls and top with DAIRY FREE SOUR CREAM and your favorite toppings.
Notes
Store leftovers in the refrigerator for up to 5 days.
Marmite is optional, but it does add depth of flavor.
Nutrition
Calories: 290kcal | Carbohydrates: 48g | Protein: 14g | Fat: 6g | Sodium: 886mg | Potassium: 427mg | Fiber: 15g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 55.9mg | Calcium: 116mg | Iron: 5.5mg