My kids have dubbed this “chicky” chili, thanks to the combo of chick‘n and chickpeas in every bite!

Ingredients:

• 1 tablespoon canola oil
• 1 onion, chopped
• 2 minced garlic cloves
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can chickpeas, drained
• 1 (4-ounce) can mild green chiles
• 1 cup Gardein chick’n, cooked and chopped
• 28 ounces vegetable broth
• Shredded non-dairy jack cheese, for serving

1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; saute for 5 minutes.
2. Add the corn, cannellini beans, chickpeas, chiles, chick’n, and broth. Continue to simmer for 20 minutes.
3. Ladle into bowls and top each serving the jack cheese to taste.