Delicious Eats

Smoky Barbeque Chili

This smoky, hearty chili is loaded with veggies. Add a drizzle of silky homemade vegan sour cream on top and you have the perfect cold-weather meal.

This recipe and photo are courtesy of  our friends at Vegan Insanity.


1 tsp extra virgin olive oil

1 medium-large red bell pepper, diced

½ large onion, peeled and diced

4 garlic cloves, peeled and minced

6 cups diced tomatoes, fresh or canned

½ cup vegetable broth

3 tbsp tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

¼ tsp red pepper flakes

1 cup cooked kidney beans

1⅓ cup cooked black beans

1 cup frozen corn

2 tbsp barbecue sauce (the author used Sweet Baby Rays)

1 cup chopped spinach

¾ tsp salt

½ tsp freshly ground black pepper

Chopped green onions for garnish, if desired


Vegan Sour Cream

1 cup raw cashews, soaked for at least 2 hours

¾ cup water

2 tsp lemon juice

1 tsp apple cider vinegar

½ tsp salt



Heat oil in a large pot over medium heat. Add in the pepper and onion and cook until onion becomes translucent (about 5 minutes). Add in the garlic and good for another minute or so, or until lightly browned.

Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.

Add in the beans, frozen corn, and barbecue sauce, and mix again. If it looks too thick, add in some more vegetable broth, just a bit at a time. Remember that it will thicken as it cooks, so you don’t want it to be too thick right off the bat. Cook for about 20-30 minutes.

About 15 minutes before the chili is done cooking, add in your chopped greens, salt and pepper. Adjust salt and pepper as necessary

Serve, topped with vegan sour cream, chopped green onions, or whatever else you like on your chili!


For Sour Cream:

Add all ingredients to a food processor or high powdered blender and process/blend until smooth. Will keep in the fridge up to 5 days.