My Favourite Vegan Chili with Homemade Sour Cream

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veganchili 5272   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 animal 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 throughout 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 and freeze. 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 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!

veganchil2i   My Favourite Vegan Chili with Homemade Sour Cream

bestveganchili   My Favourite Vegan Chili with Homemade Sour Cream

My Favourite Vegan Chili

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

By

print icon   My Favourite Vegan Chili with Homemade Sour Cream

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
Cook time
Total Time

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.

Note: I’ve had questions about which BPA-free canned good brands I purchase, so I thought this was a good time to mention my go-to’s. For canned beans I buy Eden Organics, for canned diced tomatoes I buy Ontario Natural Food Co-op, and for tomato paste I try to buy it in a glass jar whenever possible (Bioitalia is one brand I use). I buy glass jars for tomato sauces and purees too.

vegansourcream   My Favourite Vegan Chili with Homemade Sour Cream

Homemade Vegan Sour Cream

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

By

print icon   My Favourite Vegan Chili with Homemade Sour Cream

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
Cook time
0 Minutes
Total Time

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.

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{ 148 comments… read them below or add one }

Liz February 5, 2014

You had me at “sour cream.” Bless you. This is a great and easy meal, I can’t wait to try it!

Reply

Liz February 9, 2014

As an update, I made this last night for a potluck and everyone thought it was amazing! The sour cream was a big hit, too! We didn’t have any chili powder and I’m kind of sensitive to heat, so we didn’t add that in, but the rest of the recipe stayed the same. Thanks!

Reply

gmo kills March 25, 2014

this taste cashew like… better is to add rejuveniac then apple cider plus it needs powdered onion pepper or garlic to kill cashew taste

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Shundara@SavyNaturalista February 5, 2014

I never thought about recipes in that way! It does make cooking fun when you up the stakes of your recipe. Dairy free sour cream is what I need, and a nice hot bowl of chili is the ultimate comfort food! Now all I need is a blanket to curl up under! :)

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Shel@PeachyPalate February 5, 2014

Love the idea of the sour cream! I usually opt for thick all natural plain coconut yoghurt; the one we have here in Ireland is literally made with three ingredients and it’s so thick and creamy! I digress…yay for chilly! :)

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Nickelle February 17, 2014

What brand of yoghurt is it? The only brand I can find here is loaded with unnecessary ingredients. I’m always looking to see if I can get a hold of something better.

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Shel@PeachyPalate February 18, 2014

Coyo!

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Anele @ Success Along the Weigh February 5, 2014

Mmm, chili! Definitely sounds good on a cold day like this!

I’m definitely making that sour cream. It’s the Mr’s favorite!

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Liz @ Tip Top Shape February 5, 2014

This is exactly what I need during all this snow! We just got the third big snow storm of the season. Spring cannot come soon enough!

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Jesse @OutToLunchC February 5, 2014

I love chili, especially on stormy winter days like today! I love all the heat you have added to this recipe, I have never added a jalapeno to chili (no idea why!) so I’m excited to try it.

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Sharon February 5, 2014

Even though I’m not vegan, I agree a good chili doesn’t have to have meat. It’s all about the seasonings and toppings. And what a great topping you have here with the vegan sour cream! SO creative! As far as the snow? It’s falling here in Burlington as I type with no signs of stopping. It’s been such a snowy winter!

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Maryea {happy healthy mama} February 5, 2014

oooh! I’m excited about the vegan sour cream. Can’t wait to try it. I love the looks of the chili, too. I’m hard pressed to find a chili I don’t like! Especially this time of year. :)

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Alex @ Kenzie Life February 5, 2014

This chili looks so comforting and I really want to try the vegan sour cream. Regular sour cream is one of two reasons I stopped eating a completely vegan diet. It’s just so good! (And greek yogurt is a great substitute but still not vegan).

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Ceara @ Ceara's Kitchen February 5, 2014

I already tried you chili with chia seeds and LOVED it, so can’t try to make this one :) Your idea of a vegan sour cream is pure genius :D Thank you for such a wonderful and versatile recipe!

Reply

suzi February 5, 2014

how long would you say the sour cream stays fresh in the fridge? 3 or 4 days?

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Angela (Oh She Glows) February 6, 2014

I’m not positive, but probably 1 week or so.

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Lisa February 5, 2014

This looks delish! How long can you store the sour cream in the fridge for future use?

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Angela (Oh She Glows) February 6, 2014

I’m not positive, but probably 1 week or so.

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Cate February 5, 2014

You must have read my mind as I was thinking of making some chilli tonight (it’s the right weather for it!) so I’ll definitely be trying this recipe out! xoxo

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The Vegan Cookie Fairy February 5, 2014

Would you believe I have NEVER tasted sour cream? Just didn’t come up at all in my diet when I was growing up. This chili looks heavenly and my stomach is rumbling as I’m typing… must get home quick and make this! xoxo

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Abby @ The Frosted Vegan February 5, 2014

You are completing my life with that homemade sour cream up there!

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Anna {Herbivore Triathlete} February 5, 2014

Yum, I love a good chili! I eat it several times every winter. I’ve added sour cream to cauliflower soup before and it added a wonderful creaminess. I will definitely have to add sour cream to my chili!

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Ashlee@HisnHers February 5, 2014

I LOVE vegan chili. I love the taste and it fills me up..Plus I can tell my meat eating husband that it’s “soup” and he doesn’t even question if there’s meat ;-) I cant wait to try it out!

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janae @ bring joy February 5, 2014

Vegan chili is one of my husband’s fave (he’s not vegetarian)–though I do add tvp to mine because he likes to “feel” like he’s getting the meat in there :)

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Christine February 5, 2014

The recipe for the sour cream sounds interesting. But does it have the same flavor of sour cream?

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Sarah February 5, 2014

I love LOVE vegan sour cream! Ive been craving a baked potato with chili and sour cream lately! All vegan of course! This recipe looks splendid!

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Kat February 5, 2014

That sour cream is genius! I can’t wait to try it.

Reply

Shoba Shrinivasan February 5, 2014

Hey Angela.

Love your favourite vegan chili combined with vegan sour cream. Does it not taste of cashews? I am curious! Love the clicks. Happy New Year to you and your family

Shobha

Reply

Dana @ Conscious Kitchen Blog February 5, 2014

You’re so right – chili is perfect for this week! Snow piled down on us again today… ick! I love freezing chili like you mentioned. There’s nothing like pulling a meal out of the freezer in the morning and it being ready for dinner that night.

Reply

Kate February 5, 2014

I love your photography skills, they are fantastic! The Chilli looks so good I can’t wait to try it.Your sour cream sounds delish (: …my vegan daughter usually mixes Tofutti (soy product) with lemon juice to make our sour cream (also very good and simple to make) to top our vegan nachos with homemade refried beans!

Reply

Sagan February 5, 2014

Looks so delicious! The thing I always DISLIKE about chili is that often I find there’s too much sweetness to it when the cook is trying to cut the tomato acidity, but this sounds like the flavour combo would be just right.

Reply

Alexandra Aimee February 5, 2014

This looks delicious! I just found out you can make a pretty good chili with nothing but canned beans, canned diced tomatoes and chilies, an onion, veggie broth and a bunch of seasoning slow cooked. I found this out because I ran out of everything else and wanted to buy an extra day before I went to the store, lol! Yours definitely looks better than mine with all the textures and frehsness though :)

– Alex at brainyGirlsBeauty.com

Reply

Jenni February 5, 2014

I was just thinking about how I haven’t made chili in a long time! Yours looks thick and delicious. Thanks!

Reply

Kimberly February 5, 2014

I really have to applaud your use of natural ingrediants rather than relying on the processed “meat like” products. I am stuck at work becasue of snow and surfing through other vegan sites and I have to say I keep comming back to yours. I have made many of your reciepes and they haven’t let me down. Thank you for having so many recipes that stay to the natural side of vegan. :)

Reply

bee February 5, 2014

I do not presume to know your politics, but if women’s health care and reproductive rights are at all important to you, Eden is not the company to be supporting.

http://www.nwlc.org/our-blog/will-eden-foods-chairman-change-his-tune-today-save-his-lawsuit-against-birth-control-cover

Reply

Angela (Oh She Glows) February 6, 2014

Whoa! What? I had no idea this was going on. Thanks for the link…just spent some time reading through all the articles. I will certainly be looking for other BPA-free canned goods now…

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Amanda @ Once Upon a Recipe February 5, 2014

It is so cold here and I can’t think of anything more comforting than a bowl of this chili!

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Angela @ Eat Spin Run Repeat February 5, 2014

Hehe my dad claims to have a ‘famous’ Caesar too! This sounds amazing, especially because of our ridiculous weather today! Thanks for the note about the BPA free canned goods. Lately I’ve been buying my beans raw and cooking them but it’s always nice to have a backup can on hand when you don’t have time! I’m going to look out for the tomato paste too since that’s something I think I’ve only ever seen in a carton!

Reply

Allison @ Clean Wellness February 5, 2014

Looks perfect for this weather! I’m definitely a vegan chili fan. Nothing better than something creamy and tangy on top to cut the spice. I usually make some guacamole, but this sour cream looks so good! Can’t wait to give it a go.

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Averie @ Averie Cooks February 5, 2014

That’s so comforting and hearty and warm & cozy looking! I’d love a bowl! And way to rock the homemade sour cream! You go!

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Ashley February 5, 2014

I love veggie chili! And I’m not a fan of sour cream, so this vegan sour cream recipes does look delicious!

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Hillary February 5, 2014

Can you say “Dinner for tomorrow night!”? Looks delicious. Can’t wait to try it out. Thanks

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Gina February 5, 2014

Mmmm that chili looks delish! Quick question: how long will the sour cream last if I made a batch using your measurements?

Reply

Angela (Oh She Glows) February 6, 2014

I’m not positive, but probably 1 week or so.

Reply

Tina Muir February 6, 2014

This looks wonderful! Chili is one of my favorite winter dinners to come home to after one of my longer running workouts, or even better after my 17+ long runs. It is the perfect post run fuel and has helped my body begin the recovery process many times.

I usually use greek yogurt as sour cream due to the high protein content, but I love the idea of using cashews in your homemade sour cream! That sounds incredible!

Reply

Cara's Healthy Cravings February 6, 2014

You must have knew that there was an impending snow storm when you posted this ;) What perfect timing for a big bowl of chili!

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Leigh February 6, 2014

I made the chili and the sour cream tonight for dinner. I added a couple things to the chili (diced mushrooms and a diced sweet potato) which created the need for another can of tomatoes. VERY yummy.

I wasn’t sure about the sour cream – when I smelt it (smelled it?) it had that sour smell but when I tried it on its own I could taste all the components. But then I added a lovely dollop to the top of the chili with some green onions and what a miraculous transformation – it tasted just like sour cream. AMAZING!!

So because of the extra inclusions we have some left overs… Yay! Can’t wait for lunch tomorrow. Thanks for yet another great recipe! Already shared it with some friends and family.

Reply

Angela (Oh She Glows) February 6, 2014

Hi Leigh, I’m so glad you enjoyed it! Thanks for your feedback.

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Leigh February 6, 2014

I should have mentioned it wasn’t just me who loved your chili and sour cream but everyone in our house loved it. Okay, all 3 of us give it 2 thumbs up and our cat who LOVES the smell of cumin for whatever reason became “kitchen cat” while it was cooking!

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Grace C. February 6, 2014

I made this last night, and was it AWESOME!
Thanks, Angela!

Reply

Angela (Oh She Glows) February 6, 2014

Happy to hear that Grace! Thanks for trying it out :)

Reply

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