black bean chili vegan recipe sourcream Black Bean Chili Vegan Recipe With Creamy Sourcream Twist

There’s something incredibly comforting about a warm bowl of chili, especially when it’s packed with hearty ingredients and bold flavors. If you’re looking for a vegan-friendly twist on this classic dish, our Black Bean Chili with Vegan Sour Cream is just what you need.

This recipe combines protein-rich black beans, smoky spices, and fresh vegetables to create a satisfying and nutritious meal that’s perfect any time of year. The addition of creamy vegan sour cream adds a luscious finish that perfectly balances the spicy depth of the chili.

Whether you’re a longtime vegan or simply looking to add more plant-based meals to your repertoire, this chili is sure to become a favorite in your kitchen.

Not only is this dish delicious and wholesome, but it’s also easy to prepare and budget-friendly. Plus, it stores beautifully, making it ideal for meal prep or feeding a crowd.

Ready to dive into a bowl of cozy, flavorful chili? Let’s get cooking!

Why You’ll Love This Recipe

Black Bean Chili with Vegan Sour Cream is a vibrant and fulfilling meal that satisfies cravings without the need for meat or dairy. Here’s why it stands out:

• Rich in protein and fiber: Black beans provide a plant-based protein boost that keeps you full and energized.
• Bold, smoky flavors: A combination of chili powder, cumin, and smoked paprika creates a deep, warming taste.
• Easy vegan sour cream: The creamy topping is simple to make and adds a delightful tang and texture contrast.
• Versatile and customizable: Add your favorite veggies or spice levels to suit your palate.
• Perfect for meal prep: This chili tastes even better the next day and freezes well for busy weeks.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste
• 1 tablespoon maple syrup or agave nectar
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

For the Vegan Sour Cream:

• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt

Equipment

• Large pot or Dutch oven
• Blender or food processor (for sour cream)
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Can opener
• Bowl (for soaking cashews)

Instructions

1. Prepare the ingredients. Dice the onion, garlic, and bell peppers. Drain and rinse the black beans.
2. Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
3. Add bell peppers. Toss in both diced bell peppers and cook for 4-5 minutes until they begin to soften.
4. Spice it up. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices, enhancing their flavors.
5. Add liquids and beans. Mix in the tomato paste, diced tomatoes (with juice), vegetable broth, and black beans. Stir well to combine.
6. Simmer the chili. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chili thickens and flavors meld.
7. Finish with sweetness and tang. Stir in the maple syrup and lime juice. Adjust seasoning with salt and pepper to taste.
8. Make the vegan sour cream. Drain soaked cashews and add to a blender with water, lemon juice, apple cider vinegar, and salt. Blend on high until smooth and creamy, scraping down the sides as needed. Add more water if necessary to reach a sour cream consistency.
9. Serve and garnish. Ladle chili into bowls and top with a dollop of vegan sour cream. Garnish with fresh cilantro if desired.

Tips & Variations

“For an extra smoky flavor, add a chipotle pepper in adobo sauce to the chili during cooking.”

• Make it spicier: Increase cayenne pepper or add diced jalapeños.
• Mix up the beans: Substitute half the black beans with kidney beans or pinto beans for variety.
• Add veggies: Incorporate corn, zucchini, or carrots for extra nutrition and texture.
• Use canned beans: For a quicker version, canned black beans work perfectly.
• Slow cooker option: Combine all ingredients except sour cream in a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This black bean chili is delicious served on its own or paired with complementary sides:

• Warm cornbread or crusty whole-grain bread
• Steamed rice or quinoa for a heartier meal
• Fresh avocado slices for creaminess and healthy fats
• Chopped green onions or diced red onions for crunch
• Pickled jalapeños for a spicy kick

For a sweet finish after your chili meal, you might enjoy trying one of my favorite dessert recipes like the Cinnamon Pecan Ice Cream Recipe or the Chocolate Heaven Cake Recipe. And if you’re looking to switch up your dinner repertoire, be sure to check out this flavorful Chili Recipe New Mexico for a different take on chili classics.

Conclusion

Our Black Bean Chili with Vegan Sour Cream is a perfect blend of comfort and nutrition that will satisfy your cravings and keep you feeling great. It’s an easy-to-make, hearty plant-based meal that fits into any busy week or weekend gathering.

The smoky spices and fresh veggies create a robust flavor profile, while the creamy vegan sour cream topping adds a luscious finishing touch. Whether you’re cooking for yourself, family, or friends, this chili recipe is sure to impress and nourish.

Don’t hesitate to experiment with the variations and toppings to make this dish your own. With simple ingredients and straightforward steps, it’s an accessible recipe for cooks of all levels.

So grab your pot, prep your veggies, and dive into a bowl of wholesome, delicious chili today!

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