vegetable-chickpea-chili A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 3 Tbs. extra-virgin olive oil
• 3 medium cloves garlic, minced
• 1 large red onion, finely chopped
• Kosher salt
• 1 Tbs. hot paprika
• 1 Tbs. chili powder
• 1 Tbs. ground cumin
• 1 28-oz. can peeled chopped tomatoes
• 2 15-oz. cans chickpeas, drained and rinsed
• 2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
• 1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
• 1 medium jalapeño, thinly sliced crosswise into rounds
• 1/2 cup sliced or slivered almonds
• 1/4 cup small basil leaves
• 6 scallions (white and light-green parts only), thinly sliced; more for garnish