Chick Pea Chili

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!


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
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!
Prep Time:
Serving Size:
Jonathan Ewald
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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