1large red bell pepper(halved and sliced into ½-inch wide strips)
1small jalapeno(sliced into thin rounds)
2cupscorn kernels(fresh cooked or thawed if previously frozen)
6scallions(green and white parts, thinly sliced)
Prepare the Chickpeas
If using dry chickpeas, place the chickpeas in a large bowl and add cold water to cover. Cover the bowl with plastic wrap and place it in the refrigerator, and let the chickpeas soak for 8 hours or up to overnight. Otherwise, you can use canned chickpeas, simply rinse and drain.
Vegan Chili in Slow Cooker
Drain the chickpeas and place them in a large slow cooker. Add the tomatoes, then fill the tomato can with water and add that to the pot. Stir in the chili powder, paprika, and cumin. Cover with the lid, set the slow cooker on low, and cook for 6 hours.
In a large saute pan, heat 2 tablespoons of olive oil. When the oil begins to smoke, after 2 to 3 minutes, add the onions, bell peppers, garlic, and Jalapeno. Season with kosher salt and cook, stirring from time to time, until the onions soften lightly, 3 to 5 minutes.
Transfer the sauteed vegetables to the slow cooker and stir gently to combine. Set the slow cooker on high and cook for 30 minutes.
Stir the corn and scallions into the chili and taste for seasoning.
Ladle the chili into individual bowls and top with the almonds. Serve!
Vegan Chili Stovetop Method
In a large pot, saute the vegetables and aromatics in olive oil. Season with kosher salt and add in the spices.
Add in the tomatoes, water, and seasonings. Bring to a simmer, then lower the heat and cover part-way and allow to simmer for about 30 minutes or so.
Finally, stir in the corn, and scallions and allow 3 minutes or so to warm through. Add the finishing touches and serve!
This recipe is adapted from Cook With Me by Alex Guarnaschelli with permission from the author.