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Vegan White Chickpea Chili

Vegan White Chickpea Chili

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Vegan White Chickpea Chili is a hearty and flavorful dish that’s perfect for any occasion. This creamy chili combines the richness of coconut milk with the zesty kick of salsa verde, creating an unforgettable meal that’s both satisfying and nutritious. Packed with protein-rich chickpeas and colorful veggies, it’s an ideal choice for family dinners, gatherings, or meal prep. Whether you’re looking to warm up on a chilly day or impress guests with a delightful dish, this chili delivers on all fronts. Enjoy it topped with fresh garnishes for added flair and flavor!

Ingredients

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  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 jalapeno, ribs and seeds removed, petite diced
  • 5 cloves garlic, thinly sliced
  • 1.5 tablespoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 16 oz. salsa verde (green salsa)
  • 1 (13.5 oz.) full fat coconut milk
  • 2 cups vegetable broth
  • juice of 1 lime (about 2 tablespoons)
  • Kosher salt
  • fresh cracked pepper
  • tortilla strips
  • sour cream alternative
  • crumbled plant-based cheese
  • fresh chopped cilantro
  • sliced jalapeno
  • lime wedges

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Sauté diced onion, red pepper, and jalapeno with salt and pepper for about 5 minutes until softened.
  3. Add sliced garlic, cumin, chili powder, coriander, and oregano; cook for another minute until fragrant.
  4. Deglaze the pot with a splash of vegetable broth by scraping the bottom to release any browned bits.
  5. Stir in garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining vegetable broth; season with salt and pepper.
  6. Bring to a simmer, then reduce heat to medium-low and let it simmer for 10 minutes.
  7. Stir in lime juice and adjust seasoning if necessary before serving.

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