Don’t be deterred by the long list of ingredients. If you have a well-stocked pantry, you most likely have everything on hand to whip up this wintry comfort dish. If not, don’t make an extra trip to the store; substitute spices as you see fit (a few spoons of the liquid from a can of chipotle peppers in adobo sauce can substitute for the chipotle powder) or just leave it out.
Angerame tops her vegan chili with an avocado mash (mash an avocado with a thinly sliced scallion, 2 tablespoons fresh lime juice and a pinch of salt); sour cream made with cashew cream, lime juice and salt; and toasted pumpkin seeds. I garnished mine with avocado slices, Tofutti dairy-free sour cream, and vegan cheese. The chili was satisfying enough without any of those toppings, but why not pile them on? After all, if it’s chili, it’s a party.