Get ready to clean out your pantries and eat on a dime with this recipe. It's a lil' spicy, delicious and so easy to make. Serve it up with my vegan cornbread and be in heaven with this vegetarian chili recipe!
Most vegetarian chilis are centered black, kidney or pinto beans but this one lets the chickpea shine.
2 cups vegetable broth
15 ounces fire-roasted diced tomatoes
4 ounces green chiles, diced
1 whole large onion, diced
1 whole green bell pepper, seeded and diced
¼ tsp paprika
2 tsp cumin
1 tbsp chili powder
1 tbsp pure maple syrup
2 tbsp tomato paste
2 cups corn, frozen
15 ounces chickpeas, drained and rinsed
15 ounces canneli beans, drained and rinsed
½ tsp salt
1⁄5 tsp cayenne pepper
8 ounces tomato sauce
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.