My Favourite Vegan Chili with Homemade Sour Cream

ohsheglows.com

Jessica Wise

Vegan

1 ½ tablespoons extra-virgin olive oil

2 cups (280 g) diced sweet onion (about 1 medium/large)

2 tablespoons minced garlic (about 4 large cloves)

2 medium jalapeños (80 g), seeded (if desired) and finely chopped

1 cup (115 g) finely chopped celery (about 2 large stalks)*

1 large red bell pepper, seeded and diced**

1 (28-oz/796 mL) can diced tomatoes, with juices

1 cup (250 mL) low-sodium vegetable broth

6 tablespoons (90 mL) tomato paste

1 (15-oz/398 mL) can kidney beans, drained and rinsed

1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

½ to ¾ teaspoon fine grain sea salt, to taste

¼ teaspoon ground cayenne pepper (optional)

1 teaspoon hot sauce (optional)

subheading: Toppings:

Cashew Sour Cream

Chopped green onions

Fresh cilantro, chopped

Directions at ohsheglows.com

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