Chick peas are a great addition to vegan cooking. They add a meaty texture to foods and are full of protein, vitamins, an minerals. Enjoy this chick pea chili a side of corn bread or as a topping for a baked potato. You’ll have the whole family asking for more!


  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • ¼ cup green chilies
  • 2 cups vegetable stock
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • ¼ teaspoon paprika
  • 1 can fire roasted tomatoes or diced tomatoes
  • 1 tablespoon maple syrup
  • 1 tablespoon tomato paste
  • 2 cups corn, frozen
  • 1 can tomato sauce
  • 1 can chick peas (garbanzo beans)
  • 1 can black beans
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne powder (or to taste)


  • Add the onion, bell pepper, green chili, vegetable stock, cumin, chili powder, paprika, and canned tomatoes to a pot and heat on medium high heat.
  • Allow the mixture to come to a boil. Then, reduce the heat and simmer for 20 minutes. Stir occasionally.
  • Add the maple syrup, tomato paste, and corn. Then simmer for about 5 more minutes.
  • Now, pour in the tomato sauce, black beans, and chick peas. Allow everything to become warm and stir well.
  • At this point add salt and cayenne powder to taste. Adding salt at the end allows you to use less and still get the same taste. Enjoy!

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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