A meatless easy vegan chili filled made meaty with walnuts and sun-dried tomatoes and sautéed with onions, peppers, tomatoes, beans.
Heat the olive oil in a large stockpot over medium heat. Add the onion, red peppers, and poblano pepper, and sauté for 6 minutes, or until the peppers are just beginning to soften and the onions are generously flecked with golden-brown edges, stirring occasionally.
No Oil? No Problem | To keep this dish oil-free, opt for vegetable broth instead of olive oil.
No Nuts? No Problem | To keep this dish nut-free, use raw shelled sunflower seeds instead of walnuts and omit the Cashew Sour Cream.
No Soy? No Problem | To keep this dish soy-free, swap out the reduced-sodium tamari for coconut aminos.
Leftovers? | This chili is even better on the second day after the flavors have mingled overnight!