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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Keyword: Bean, Chili, Vegan, Vegan Chili
Servings: 6 people
Calories: 290kcal
- 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
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.
Store leftovers in the refrigerator for up to 5 days.
Marmite is optional, but it does add depth of flavor.
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