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Gochujang Chickpea Chili

Take your chili to the next level with spicy, sweet, umami-packed gochujang. This plant-based chickpea chili is quick, easy, and so flavorful!
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Prep Time:15 minutes
Cook Time:30 minutes
Servings: 4

Ingredients

Spices

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cocoa powder

Chili

  • 1 small onion
  • 1 carrot
  • 1 celery
  • 6 shiitake mushrooms
  • 1 bell pepper
  • 1-2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp gochujang*1
  • 3 tbsp tomato paste
  • 14 oz can whole peeled tomatoes
  • 1 cup vegetable broth
  • 3 cups (2 cans) chickpeas drained and rinsed
  • 2 tsp soy sauce1
  • 1 tbsp lemon juice
  • 1-2 green onions sliced
  • ½ cup cilantro chopped

Instructions

  • Add spices to a small bowl and set aside.
  • Roughly chop onions, carrots, celery, mushrooms, and bell peppers. Place in a food processor and pulse a few times until finely chopped. OR you can finely chop the veggies by hand but this will take longer.
  • Heat olive oil in a deep pan or pot over medium high heat. Add finely chopped veggies and garlic and cook about 5 minutes until lightly browned. Stir frequently.
  • Add spices and stir for 1 minute to toast the spices.
  • Add gochujang and stir for 30 seconds.
  • Add tomato paste and stir another 30 seconds to combine.
  • Pour in tomatoes, including the liquid in the can. Use the back of a large spoon to crush the tomatoes into chunks.
  • Pour in vegetable broth and chickpeas and stir well. Cover and simmer 15 minutes, stirring occasionally to make sure nothing is sticking on the bottom.
  • Once the chili has thickened, turn off the heat. Stir in soy sauce and lemon juice.
  • Garnish with green onions and cilantro just before serving.

Notes

1) Make it Gluten-Free: Use a gluten-free gochujang (I like this brand*) and gluten-free soy sauce alternative like tamari or coconut aminos.