BBQ Chickpea & Tomato Chili

• 2 cans of drained chick peas, smashed up but not pureed (I only smash up 3/4 of it and leave some whole)
• 2 cans diced fire-roasted tomatoes
• 1/4 cup Sweet Baby Rays barbecue sauce, low sodium/low sugar
• 1 small chopped onion
• vegetable broth
• chili powder
• cumin
• garlic
• olive oil
• 2 tbsp of tomato paste

1. Sauté diced onions and minced garlic in olive oil until softened.
2. Add diced fire-roasted tomatoes, drained chickpeas, kidney beans, vegetable broth, chili powder, and cumin.
3. Simmer for 20-25 minutes, stirring occasionally.
4. Stir in BBQ sauce during the last 5 minutes of cooking.