In a pot over high heat, sauté the onions, garlic and bell pepper until they start to soften, mix in the chopped canned tomatoes, raspberries, maple syrup, and cook for a few minutes until the tomatoes begin to collapse.
Add the rest of the ingredients and keep cooking the chili over low heat for about 15 minutes, stirring constantly. Correct salt before serving.
Serve with some fresh coriander.
