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White Chickpea Chili (Vegan Twist on a Classic) Recipe

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4.6 from 5 reviews

This White Chickpea Chili offers a delicious vegan twist on the classic chili, featuring creamy chickpeas simmered with aromatic spices, green chiles, and coconut milk for a rich and comforting meal.

Ingredients

White Chickpea Chili

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 cans chickpeas drained and rinsed
  • 1 can diced green chiles
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro chopped

Instructions

  1. Heat Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for 5 minutes until softened and translucent.
  2. Add Garlic and Spices: Stir in minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, black pepper, and diced green chiles. Cook for 1 minute to release the spices' aromas.
  3. Add Chickpeas and Broth: Add the drained and rinsed chickpeas along with the vegetable broth. Bring to a simmer and cook uncovered for 10 minutes to meld the flavors.
  4. Blend for Creaminess: Use an immersion blender to blend part of the chili directly in the pot to achieve a creamy texture while leaving some whole chickpeas intact.
  5. Stir in Coconut Milk and Simmer: Add the full-fat coconut milk and stir to combine. Continue simmering for another 10 minutes to thicken and develop richness.
  6. Finish with Lime and Cilantro: Remove from heat and stir in fresh lime juice and chopped cilantro. Serve warm with your favorite chili toppings.

Notes

  • For a spicier chili, increase the cayenne pepper or add diced jalapeños.
  • You can substitute chickpeas with white beans like cannellini for a milder flavor.
  • Use light coconut milk to reduce fat content if preferred.
  • Serve with avocado slices, tortilla chips, or vegan sour cream for extra creaminess.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.

Find it online: https://mealsbykate.com/white-chickpea-chili-vegan-twist-on-a-classic-recipe/