Kristen's Recipes


Title:   Chickpea and Corn Chili
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
2 c vegetable broth
1 can (15 oz.) fire-roasted diced tomatoes
4 oz. green chilies- diced
1 large onion- diced
1 green bell pepper- seeded and diced
1/4 t paprika
2 t cumin
1 T chili powder
1 T pure maple syrup
2 T tomato paste
2 c corn- frozen
1 can (15 oz.) chickpeas- drained and rinsed
1 can (15 oz.) cannelini beans- drained and rinsed
1/2 t sea salt
1/4 t cayenne pepper
8 oz. tomato sauce
Directions:   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 Monterrey-jack cheese or a dollop of vegan sour cream over top if desired.
Makes:   4 servings