salt/pepper to taste (smoked salt & pepper are great for that extra "meaty" taste)
instructions
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.
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.
Add the diced bell peppers and shredded chickpeas. Cook for 2-3 minutes.
Add the remaining ingredients.
Finally, add my favorite ingredients. Cover and let the mixture simmer for about 10 minutes, stirring occasionally, until slightly thickened and heated throughout.
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/