My Favourite Vegan Chili with Homemade Sour Cream

Ingredients

• 1 large bell pepper red seeded diced
• 15 oz kidney beans drained and rinsed canned
• 15 oz navy beans drained and rinsed canned
• 28 oz canned tomatoes diced with juices canned
• 115 g celery finely chopped ( 2 large stalks)
• 2 tablespoons chili powder 
• 4 servings cashew cream sour
• 0.5 teaspoon grain sea salt to taste fine
• 4 servings cilantro leaves fresh chopped
• 4 large cloves garlic minced
• 4 servings green onions chopped
• 0.3 teaspoon ground pepper 
• 2 teaspoons ground cumin 
• 1 teaspoon hot sauce 
• 80 g jalapeños seeded finely chopped (if desired)
• 1.5 tablespoons olive oil extra-virgin
• 1 teaspoon oregano dried
• 280 g onion diced sweet ( 1 medium/large)
• 90 mL tomato paste 
• 250 mL vegetable broth low-sodium

Equipment

• pot

Directions

1. In a large pot, saut 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 jalapeos, celery, and bell pepper and saut for another 5 to 7 minutes or so, until softened.Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
3. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
4. Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
5. Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.