Smoky Barbecue Chili with Vegan Sour Cream
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 3-4
Barbecue Chili
  • 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 (I used Sweet Baby Rays)
  • 1 cup chopped spinach
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • Chopped green onions for garnish, if desired
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
Barbecue Chili
  1. 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.
  2. Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.
  3. 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.
  4. About 15 minutes before the chili is done cooking, add in your chopped greens, salt and pepper. Adjust s&p as necessary.
  5. Serve, topped with vegan sour cream, chopped green onions, or whatever else you like on your chili!
Sour Cream
  1. 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.
Recipe by Vegan Recipes from Cassie Howard at