Saute the onion, peppers, and garlic in the olive oil until the onions are translucent, about 10 minutes. Pour into crockpot with all remaining ingredients; mix well. Cook on low 4-6 hours, or high 2-3 hours. Top with more chopped onion, nondairy sour cream, and vegan cheddar cheese for a thick and satisfying chili that will have even dedicated carnivores asking for seconds. Add cayenne pepper and/or jalapenos for heat. * Some pinto beans are prepared with beef fat, so check the label.