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!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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) |
Instructions
- 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!
Prep Time: Serving Size:
