Chickpea and Corn Chili

• Total time: 37 min
• Cook time: 25 min
• Prep time: 12 min

• 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, chilies, 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 Monterey jack cheese or a dollop of vegan sour cream over top if desired.

Servings per batch: 4

• Calories: 507
• Fat: 8g
• Carbohydrate: 85g
• Dietary Fiber: 22g
• Sugars: 18g
• Protein: 27g