Place all ingredients in crock pot. Set heat to low and cook for 6-8 hours (stirring every few hours if possible), until all vegetables are very tender.
Serve with cashew sour cream (recipe above), cilantro and cornbread.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/10/26/vegan-crockpot-chili-with-cashew-sour-cream/