Step 1

Heat the oil in a soup pot over medium heat on the stove. Add the onion and sauté until soft and translucent, about 4 to 5 minutes.

Step 2

Add the garlic, diced jalapeño, cumin, chili powder, smoked paprika, oregano, thyme, salt, and pepper and stir well. Cook for 1 to 2 minutes until fragrant.

Step 3

Add the beans, green chiles, and broth, and stir to combine. Increase the heat to bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes.

Step 4

Stir in the vegan sour cream.

Step 5

Using an immersion blender, purée a bit of the chili in the pot for a thicker consistency. Alternately, you can carefully transfer about 2 cups of the chili to a blender to purée and then transfer back into the pot.

Step 6

Add the corn and fresh squeezed lime juice and simmer another 2 to 3 minutes to heat through. Taste and adjust seasonings to your liking.

Step 7

Garnish with an extra dollop of vegan sour cream, chopped cilantro and jalapeño slices, if desired.