This chickpea chili is packed with bold, spicy flavor! It's easy to make, so it's perfect for busy weeknights, and the recipe makes a nice big batch, so you'll have plenty of leftovers.
Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, bell pepper, and carrots. Sweat the vegetables for about 5 minutes, stirring frequently, until they begin to soften.
Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
Stir in the chickpeas, tomatoes, broth, chili powder, cumin, cocoa powder, oregano, ancho chile powder, and paprika.
Raise the heat and bring the liquid to a boil.
Lower the heat and allow the chili to simmer for at least 30 minutes, or up to 60 minutes if desired. Stir the chili occasionally and add water to the pot if the chili becomes too thick.
Stir in the corn and simmer the chili a minute or two longer, just to heat up the corn.
Remove the pot from heat. Season the chili with salt and pepper.
Serve.