Vegan Chickpea and Corn Chili

Chili is one of my favorite meals — and now that I eat vegan, I love all the options available.  This recipe is from one of my favorite blogs: Happy Herbivore

Chickpea and Corn Chili Recipe

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

Ingredients:

• 8 ounces tomato sauce
• 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

READ FULL RECIPE

All we need now to make this a great(er) meal is to add some homemade bread or corn bread.  Wonderful meal for a cold winter day (hopefully, we won’t have many more of those!)