Description
Creamy, cozy, and packed with flavor, this Vegan White Chickpea Chili is a plant-based twist on classic white chili. Made with chickpeas, veggies, coconut milk, and salsa verde, it’s perfect for quick weeknight dinners or meal prep.
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
Instructions
Heat olive oil in a large pot over medium-high heat.
Add onion, red pepper, and jalapeño with a pinch of salt and pepper. Cook for 5 minutes, stirring often.
Stir in garlic, cumin, chili powder, coriander, and oregano. Cook for 1 minute until fragrant.
Deglaze the pot with a splash of vegetable broth, scraping up any browned bits.
Add chickpeas, pinto beans, salsa verde, coconut milk, remaining vegetable broth, salt, and pepper.
Stir well and bring to a gentle simmer.
Reduce heat to medium-low and simmer for 10 minutes.
Stir in fresh lime juice, taste, and adjust seasoning.
Serve warm with your favorite toppings.
Notes
Adjust spice level by leaving some jalapeño seeds or adding cayenne.
For a thinner chili, add extra vegetable broth as needed.
Tastes even better the next day—great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 294
- Sugar: 4.1 g
- Sodium: 788.8 mg
- Fat: 14 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 34.7 g
- Fiber: 10.3 g
- Protein: 11 g
- Cholesterol: 0 mg