VEGAN CHILI WITH VEGAN SOUR CREAM, GREEN ONIONS, AND CORN CHIPS

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (28 oz) diced tomatoes
2 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
In a large pot, heat the olive oil over medium-high heat.
Add the onion and sauté until translucent.
Add the garlic, red and green bell peppers, and cook until the peppers are tender.
Add the diced tomatoes, vegetable broth, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper.
Stir well, bring to a boil, then reduce the heat to low, cover, and let simmer for about 30 minutes.
Serve hot, garnished with vegan sour cream, chopped green onions, and corn chips.
Vegan Sour Cream Recipe:
Ingredients:
1 cup raw cashews, soaked overnight
1/4 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup water
1/2 teaspoon salt
Instructions:
Drain and rinse the soaked cashews.
In a blender or food processor, combine the cashews, lemon juice, apple cider vinegar, water, and salt.
Blend until smooth and creamy.
Adjust the consistency by adding more water, if necessary.
Store in an airtight container in the refrigerator for up to 1 week.
Corn Chips:
Ingredients:
4 corn tortillas
1 tablespoon olive oil
Salt
Instructions:
Preheat the oven to 375°F.
Cut the corn tortillas into wedges.
Brush both sides of the wedges with olive oil and sprinkle with salt.
Arrange the wedges in a single layer on a baking sheet.
Bake for 10-15 minutes, or until crispy and golden brown.