Happy Herbivore Recipe

Chickpea and Corn Chili

Servings: 4

Most vegetarian chilis are centered black, kidney or pinto beans but this one lets the chickpea shine.

Picture of Chickpea and Corn Chili

Additional Info

Recipe added on November 29, 2009 by



In a large pot, combine broth, tomatoes, chilis, onion, bell pepper, paprika, cumin and chili powder. Cover and bring to a boil, then reduce to low and simmer for an hour or until most, but not all of the liquid has cooked off and the onions are translucent and the green peppers tender. Ideally, you want a thin layer of liquid still coating your pan. If you're in a rush, don't worry -- you can cook it less you'll just have a soupy chili. Next, add the tomato paste, pure maple syrup and frozen corn. Reduce the heat to the lowest possible setting and heat thoroughly. Once corn is warm, add beans and tomato sauce plus salt and cayenne to taste. Then continue to heat over low heat until beans are warm, about 5 minutes. Garnish with cilantro leaves and add vegan shredded Monterary jack cheese or a dollop of vegan sour cream over top if desired.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 4
  • Amount Per Serving
  • Calories 507
  • Fat 8g
  • Carbohydrate 85g
  • Dietary Fiber22g
  • Sugars18g
  • Protein27g


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