I made a bechamel sauce with the butter, flour, milk, and sour cream while the rest of the chili was cooking. I wasn't interested in keeping this a "one pot meal" and felt that I'd reach my desired thickness more efficiently with a bechamel sauce rather than adding those ingredients at the end and sauteing until thick. It worked! I also subbed milk for hemp milk and sour cream for vegan sour cream due to dairy allergies.
