Buffalo Chickpea Chili

15 oz can diced fire roasted tomatoes
15 oz can tomato sauce
15 oz can chickpeas, drained and rinsed
15 oz can red kidney beans, drained and rinsed
1 cup carrots, chopped or diced
½ cup onion, sliced
½ cup celery, chopped or diced
½ cup red peppers, chopped or diced
½ cup corn
1 Tbsp garlic, minced
1 ½ Tbsp chili powder
½ Tbsp smoked paprika
¼ tsp salt
½ tsp cumin
3-4 Tbsps Buffalo sauce ( I used Heritage Fare Chicken wing sauce, buffalo style)

Saute Onions in 1 Tbsp water for 5-6 minutes.   Add water Tbsp at a time if needed.  Add garlic, carrots, celery, and peppers.  Cook another 3-4 minutes,  add spices and stir  Cook another 1 minute.  Add diced tomatoes, tomato sauce, beans and buffalo sauce.  Stir and bring to a boil.  Simmer until heated thru. 
Serve over rice or GF pasta or Vegetable pasta such as zucchini noodles or Spaghetti squash.   

susan wesley