My Favourite Vegan Chili with Homemade Sour Cream

I grew up helping my dad make his “famous” chili for special occasions like Christmas Eve and New Year’s Eve. If there was a holiday party going down you can be sure his chili was the main event (often paired with his “famous” Caesar salad and garlic bread – his 3 staple recipes that we ate time and time again). A love of chili is definitely in my blood and rarely does a winter go by when I don’t make a couple batches of it. Of course, my versions are free of animals products, but I can promise you they are just as tasty as the originals (you can also find my version of Caesar salad in my cookbook, by the way).

I have a couple chili recipes on the blog already, but this one is my favourite by far. I see recipes as works in progress; I’m always tweaking and improving the flavour and the method each time I make them. A recipe is never the final word even if it feels that way at the time. Isn’t that what makes cooking fun? I think so. Plus, it gives me a chance to try and improve upon the last batch of photos!

This time I served the chili with a homemade vegan sour cream and now I can’t believe that I’ve been eating my chili without it for all this time. It’s like a creamy ribbon of heaven dispersed through the bowl, taking a bit of edge off the spices. Where have you been all my life?

I’m always asked about recipes that freeze well and chili is definitely one of them to prepare in bulk. It’s also packed with protein and fibre so you really don’t need to serve it with much else if you don’t have time. Sometimes just a crusty roll or crackers will do. It’s definitely a meal that leaves you feeling satisfied for hours and hours.

If you are like us and caught in winter’s wrath yet again this week (nooooooo!), I hope this dish brings you the comfort it’s brought us during this snow storm. Stay warm!

Vegan, gluten-free, grain-free, soy-free, sugar-free

By Angela Liddon

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

Total Time

1 Hour

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.

Vegan, gluten-free, grain-free, no bake/raw, oil-free, soy-free, sugar-free

By Angela Liddon

Rich and tangy, this vegan sour cream makes the perfect compliment to any bowl of chili or Mexican entrée. Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin.

Yield

3/4 cup

Soak time

2-8 hours

Prep Time

5 Minutes

Cook time

0 Minutes

Total Time

5 Minutes

Ingredients:

• 1 cup raw cashews, soaked


• 1/2-3/4 cup water, as needed


• 2 teaspoons fresh lemon juice


• 1 teaspoon apple cider vinegar


• 1/4-1/2 teaspoon fine grain sea salt, to taste

Directions:

1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.


2. Drain and rinse the cashews and place in the blender.


3. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.


4. Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.