Simple Vegan Chili with Dairy-Free Sour Cream

🧂 Ingredients

• 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 [https://amzn.to/30ByL3G]
• 1 teaspoon salt

  more to taste
• ½ teaspoon pepper

Instructions

• 1 Heat oil in a large pot over medium heat. 
• 2 Add onion and bell peppers, then sauté over medium heat for 10 minutes, stirring
  frequently.
• 3 Add minced garlic and sauté 2 minutes or until fragrant, stirring constantly. 
• 4 Add vegetable broth and refried beans. Stir to combine and simmer over medium
  heat for 5 minutes. 
• 5 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. 
• 6 Ladle into bowls and top with DAIRY FREE SOUR CREAM
  [https://dessertdonelight.com/vegan-sour-cream/] and your favorite toppings. 

Nutrition Info