Chickpea and Corn Chili

Name: Chickpea and Corn Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 425 grams chickpeas, drained and rinsed; 1 Tbsp chili powder; 2 teaspoons cumin; 425 grams fire-roasted diced tomatoes; 473 milliliters corn, frozen; 1 whole green bell pepper, seeded and diced; 113 grams green chiles, diced; 1 Tbsp pure maple syrup; 425 grams canneli beans, drained and rinsed; 1 large whole large onion, diced; 0 teaspoons paprika; 1 teaspoons salt; 2 Tbsps tomato paste; 227 grams tomato sauce; 473 milliliters vegetable broth

Need It can be enjoyed any time, but it is especially good for The Super Bowl. If you have chickpeas, vegetable broth, tomato paste, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of American cuisine.

Instructions

In a large pot, combine broth, tomatoes, chilis, 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.

Ingredients you will need

Maple Syrup