Vegan White Chickpea Chili: 1 Pot, Big Comfort

Name: Vegan White Chickpea Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 1 jalapeño, ribs and seeds removed, finely diced; 5 cloves garlic, thinly sliced; 1½ 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; 1 (13.5 oz) can full-fat coconut milk; 2 cups vegetable broth; Juice of 1 lime; Kosher salt, to taste; Freshly cracked black pepper, to taste

Jump to Recipe

If you’ve been craving a bowl of something warm, creamy, and wildly comforting, this Vegan White Chickpea Chili is about to become your new cold-weather (and honestly, year-round) obsession.

This plant-based beauty is inspired by classic white chicken chili—but with no chicken, no dairy, and zero regrets. Instead, we’re loading the pot with hearty chickpeas, tender pinto beans, vibrant veggies, and a dreamy broth made from coconut milk, vegetable broth, and salsa verde. It’s cozy, satisfying, and shockingly easy to make on a busy weeknight.

As a chef, I live for recipes like this—big flavor, simple steps, and the kind of meal that makes everyone at the table pause after the first bite and say, “Wait…this is vegan?!”

Why You’ll Love This Vegan White Chickpea Chili

Let me count the ways (because yes, I’m that excited):

Ready in 30 minutes – faster than deciding what to order for takeout
One pot wonder – fewer dishes, more relaxing
Creamy without cream – coconut milk does the heavy lifting
Family-friendly – mild heat with easy spice control
Meal-prep gold – tastes even better the next day

This Vegan White Chickpea Chili is perfect for busy moms, professionals, or anyone who wants a nourishing meal without spending hours in the kitchen.

Ingredients You’ll Need

Here’s what’s going into our chili pot—nothing fancy, just smart, flavor-packed staples:

For the Chili

1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, ribs and seeds removed, finely diced
5 cloves garlic, thinly sliced
1½ tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
16 oz salsa verde
1 (13.5 oz) can full-fat coconut milk
2 cups vegetable broth
Juice of 1 lime (about 2 tablespoons)
Kosher salt and freshly cracked black pepper

Optional (But Highly Encouraged) Toppings

Crispy tortilla strips
Vegan sour cream
Crumbled cotija-style vegan cheese
Fresh chopped cilantro
Sliced jalapeños
Lime wedges

Because toppings aren’t optional—they’re a lifestyle.

How to Make Vegan White Chickpea Chili (Step-by-Step)

This recipe is wonderfully straightforward. No stress. No complicated techniques. Just solid, cozy cooking.

Step 1: Sauté the Veggies

Heat olive oil in a large pot over medium-high heat. Add the onion, red pepper, and jalapeño with a couple generous pinches of salt and pepper. Cook for about 5 minutes, stirring often, until everything softens and smells amazing.

Step 2: Bloom the Spices

Add the garlic, cumin, chili powder, coriander, and oregano. Stir constantly for about 1 minute. This wakes up the spices and builds that deep, savory base. Your kitchen will officially smell like a cozy bistro.

Step 3: Deglaze Like a Pro

Add a splash of vegetable broth and scrape up all the browned bits stuck to the bottom of the pot. That’s pure flavor—never leave it behind.

Step 4: Build the Chili

Add chickpeas, pinto beans, salsa verde, coconut milk, and the remaining vegetable broth. Season again with salt and pepper. Stir well and bring everything to a gentle simmer.

Step 5: Simmer & Relax

Reduce heat to medium-low and let the chili simmer for 10 minutes. This is just enough time for flavors to mingle without turning the beans mushy.

Step 6: Finish with Lime

Stir in fresh lime juice, taste, and adjust seasoning. A little extra salt here makes everything pop.

Step 7: Garnish & Enjoy

Ladle into bowls and go wild with toppings. Tortilla strips are non-negotiable in my kitchen.

Vegan White Chickpea Chili served with jalapeño, lime wedges, and dairy-free toppings — This comforting Vegan White Chickpea Chili is loaded with chickpeas, veggies, and bold flavor, perfect for an easy weeknight dinner.

Chef Omar’s Tips for Chili Success

Too thick? Add a splash of veggie broth until it’s just right.
Want more heat? Leave some jalapeño seeds in—or add a pinch of cayenne.
Too spicy? Coconut milk is your best friend. Add a bit more to mellow things out.
Short on time? Chop veggies ahead of time and store them in the fridge.

And remember—if your chili looks a little wild while simmering, don’t worry. It always calms down by the time it hits the bowl.

A Little Story from My Kitchen

This Vegan White Chickpea Chili became a regular in my home after a last-minute dinner with friends—one vegan, one dairy-free, and one very skeptical meat-lover. I needed something fast that everyone could eat.

The result? Empty bowls. Seconds all around. And the skeptic asking for the recipe.

That’s when I knew this one was a keeper.

FAQs About Vegan White Chickpea Chili

Can I make this ahead of time?

Absolutely. This chili tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.

Can I freeze it?

Yes! Let it cool completely, then freeze for up to 3 months. Thaw overnight and reheat gently on the stove.

Can I swap the beans?

Totally. Cannellini or great northern beans work beautifully if you’re out of pinto beans.

Is this chili spicy?

It’s mild with gentle warmth. You control the heat—jalapeños and chili powder are adjustable.

Let’s Get Cozy

There’s something magical about a pot of Vegan White Chickpea Chili simmering on the stove. It’s comforting, nourishing, and proof that plant-based meals can be bold, creamy, and deeply satisfying.

So grab your favorite bowl, pile on the toppings, and make this chili part of your regular dinner rotation. Trust me—once you try it, you’ll be looking for excuses to make it again.

More Comforting Dishes to Try Next

If this Vegan White Chickpea Chili hit the spot, there are plenty of other cozy, pulse-powered dishes waiting for you. Whether you’re craving another warm bowl, something fresh for meal prep, or a new way to enjoy chickpeas, these recipes fit right into the same comforting vibe:

Cozy up with another satisfying one-pot meal like this hearty vegan lentil chili with bold, comforting spices that’s perfect for busy weeknights and chilly evenings.
If you loved the creamy texture and white-bean base, you’ll feel right at home with this Tuscan white bean soup that’s rich, soothing, and incredibly cozy.
Keep chickpeas in the spotlight with this Indian butter chickpeas recipe full of warming spices and plant-based comfort, ideal when you want something flavorful yet familiar.
Balance out hearty meals with something lighter like this bright and fresh Mediterranean bean salad perfect for make-ahead lunches.
And if you’re curious to see another delicious take on this dish, you might enjoy this vegan white chickpea chili recipe from Midwest Foodie Blog for extra inspiration.

Consider this your cozy cooking roadmap—more beans, more comfort, and plenty of delicious reasons to stay in the kitchen just a little longer.