Ingredients

The following ingredients have 6 Servings
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 1 jalapeño (diced)
  • 1 can (4 oz) diced mild green chiles
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 cans (15 oz) chickpeas (rinsed and drained (or 3 cups cooked))
  • 1 can (15 oz) cannellini beans or navy beans (rinsed and drained (or 1.5 cups cooked))
  • 3-4 cups low sodium vegetable stock (depending on how thick/thin you like your chili)
  • 1 cup corn kernels (fresh, canned, or frozen )
  • diced avocado
  • cilantro
  • sliced jalapeño
  • dollop of dairy-free sour cream
  • tortilla chips

Instruction

  • Sauté the onion, garlic and jalapeño in 2 tablespoons of water over medium heat in soup pot on the stove for 5 to 7 minutes.
  • Add the diced green chiles, cumin, chili powder, smoked paprika, oregano, thyme, salt and pepper and mix well.
  • Add the broth, beans, and chickpeas and stir to combine. Increase the heat to bring to a boil, then reduce the heat to medium-low and simmer for 20 to 30 minutes.
  • Add the corn and simmer another 2 to 3 minutes to heat through. Taste and adjust seasonings to your liking.
  • Serve hot with your favorite toppings.