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Vegan White Chickpea Chili

Cozy Up with Vegan White Chickpea Chili That's Bursting with Flavor

This Vegan White Chickpea Chili combines creamy coconut milk and zesty salsa verde for a comforting and flavorful dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 bowls
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil A little healthy fat to start off your chili with rich flavor.
  • 1 medium yellow onion Adds sweetness and depth; feel free to substitute with shallots if desired.
  • 1 medium red pepper Brings a pop of color and sweetness; green peppers are a good alternative.
  • 1 medium jalapeno For that delightful kick; reduce amount for less heat.
  • 4 cloves garlic Offers robust flavor; roasted garlic can be used for milder taste.
For the Spices
  • 1 teaspoon ground cumin Infuses warmth and earthiness into the chili.
  • 1 tablespoon chili powder Enhances the overall flavor profile; smoked chili powder for extra depth.
  • 1 teaspoon ground coriander Adds a citrusy note; substitute with fresh cilantro if preferred.
  • 1 teaspoon dried oregano A classic herb that complements the spices beautifully.
For the Beans and Liquid
  • 1 can garbanzo beans A protein powerhouse; use any canned beans on hand if needed.
  • 1 can pinto beans Contributes creaminess; black beans can also work well.
  • 1 cup salsa verde Brings zest and brightness; green enchilada sauce can be a tasty alternative.
  • 1 can full-fat coconut milk Creates a lusciousness; light coconut milk for a lighter version.
  • 2 cups vegetable broth Use low-sodium for better control over salt levels.
  • 2 tablespoons lime juice Freshens everything up; lemon juice is a suitable substitute.
For Seasoning
  • 1 teaspoon kosher salt Essential for enhancing flavors; adjust to taste.
  • 1 teaspoon fresh cracked pepper Adds a finishing touch; paprika can also be included.

Equipment

  • Large pot

Method
 

Steps
  1. In a large pot, warm the olive oil over medium-high heat, creating a flavorful base for your chili.
  2. Add the diced onion, red pepper, and jalapeno. Add a couple of large pinches of salt and pepper, cooking while stirring frequently for about 5 minutes until softened.
  3. Next, toss in the sliced garlic, ground cumin, chili powder, coriander, and oregano. Keep stirring for another minute, allowing the spices to release their fragrant aromas.
  4. Splash in a bit of vegetable broth, using a wooden spoon to scrape all the delicious bits off the bottom of the pot.
  5. Stir in the garbanzo beans, pinto beans, salsa verde, coconut milk, and the remaining vegetable broth. Season with a couple more pinches of salt and pepper.
  6. Stir everything to combine and then bring the mixture to a simmer over medium-high heat.
  7. Lower the heat to medium-low and let it simmer for about 10 minutes, giving the chili its comforting, hearty consistency.
  8. Stir in the fresh lime juice and taste; adjust the seasoning with salt and pepper as needed.
  9. Ladle the chili into bowls and garnish with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Consider garnishing with fresh cilantro or avocado slices for an extra layer of flavor.

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