Plant-Based, Vegan Chili
author: 
 
ingredients
  • 2-15oz cans of chickpeas, rinsed & drained
  • 2 Tbsp vegetable broth
  • ½ red onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • ½ red bell pepper, diced (about ½ cup)
  • ½ green bell pepper, diced (about ½ cup)
  • 1-15oz can Rotel (diced tomatoes & green chilies)
  • 1-6oz can tomato paste
  • 2 Tbsp Bragg Liquid Aminos
  • 1 Tbsp liquid smoke
  • 2 tsp dried oregano
  • 1 ½ tsp cumi
  • 1 ½ tsp chili powder
  • 1 tsp smoked paprika
  • salt/pepper to taste (smoked salt & pepper are great for that extra "meaty" taste)
instructions
  1. Rinse and drain the chickpeas, then pour them into a bowl and mash up with a fork or potato masher until they are in small shreds. Then, set the chickpeas aside.
  2. In a large pot, heat the veggie broth over medium-high heat. Then, add the diced onion and garlic and sauté until the onions are slightly translucent.
  3. Add the diced bell peppers and shredded chickpeas. Cook for 2-3 minutes.
  4. Add the remaining ingredients.
  5. Finally, add my favorite ingredients. Cover and let the mixture simmer for about 10 minutes, stirring occasionally, until slightly thickened and heated throughout.
  6. Top it off with some sliced avocado or cilantro, and enjoy!
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2018/01/16/plant-based-vegan-chili-no-beans/