1 medium onion, chopped
3 peppers (any color), chopped
1/4 C. olive oil
1 clove garlic
2 15oz cans kidney beans
1 15oz can chili beans
1 15oz can pinto beans*
1 T. chili powder
1/4 t. paprika
1/2 C. chili sauce

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.