This recipe is essentially oil-free. However, if you prefer a little extra flavor, you could saute your peppers, onions, and Boca crumbles in a little olive oil or coconut oil.
Additionally, if you desire a little extra spice in your chili, throw in a little cayenne, or pepper of your choice.
This recipe keeps for 3-4 days in an airtight container in the refrigerator, or for up to 1 month in the freezer. (Be sure to let soup cool to room temperature before freezing.)
Don't have any store-bought vegan sour cream on hand? Try this vegan avocado sour cream!