Swap out the chicken and still get all the cozy, comforting vibes with this white chickpea chili! It’s bursting with vegetables, beans, spice, and a creamy broth made from coconut milk, vegetable stock, and salsa verde. Add this to your month’s dinner rotation — it’s hearty, satisfying, and easy to make.
❤️ Why You’ll Love This Recipe
- A vegan spin on classic white chicken chili — no meat required
- Rich, creamy texture thanks to coconut milk
- Full of fiber, protein, and plant-based nutrition from beans and veggies
- Ready in just 30 minutes — perfect for weeknights
- Flexible — easy to adapt spice level or beans depending on what you have
You won’t even miss the meat! Chickpeas give body and bite, and the combination of flavors keeps it bold and comforting.
🛒 Ingredients & Swaps
- Yellow Onion — you can substitute white or red onion
- Red Bell Pepper — any color will work
- Jalapeño — optional, can omit or reduce seeds/ribs if you prefer mild
- Garlic (fresh) — use about ¾ teaspoon garlic powder if needed
- Spices: cumin, chili powder, ground coriander, dried oregano — these layer the flavor
- Garbanzo Beans (Chickpeas) — the “meaty” base
- Pinto Beans — optional; you can use black beans, kidney beans, or white beans
- Salsa Verde — for tangy, green flavor; red salsa can be used instead
- Coconut Milk — gives richness; you could substitute half with cream (if not strictly vegan)
- Vegetable Broth — or chicken broth if not vegan
- Lime Juice — for a fresh pop at the end
- Salt & Pepper — adjust to your taste
Toppings (optional): tortilla strips, sour cream (or vegan alternative), cotija (or vegan cheese), cilantro, sliced jalapeño, lime wedges
👩🍳 Instructions
- Sauté Veggies
Heat a tablespoon of oil in a large pot over medium-high heat. Add diced onion, red bell pepper, and jalapeño with a generous pinch of salt and pepper. Cook for about 5 minutes until softened. - Add Garlic & Spices
Stir in sliced garlic, cumin, chili powder, coriander, and oregano. Cook, stirring constantly, for about 1 minute until fragrant. - Deglaze
Add a splash of vegetable broth to the pot and scrape up any browned bits from the bottom — that flavor is gold. - Add Main Ingredients
Stir in chickpeas, pinto beans (or your choice of beans), salsa verde, coconut milk, and remaining vegetable broth. Season with salt and pepper. - Simmer
Bring to a gentle boil over medium-high heat, then reduce heat to medium-low. Let simmer for about 10 minutes, stirring occasionally. - Finish & Serve
Stir in fresh lime juice. Taste and adjust seasoning (salt, pepper). Ladle into bowls and top with your favorite garnishes — tortilla strips, cilantro, cheese (or vegan alternative), jalapeño slices, and extra lime if desired.
💡 Tips & Tricks
- If you like a milder chili, use mild salsa verde and skip the chili powder or reduce jalapeño seeds.
- Want it thicker and creamier? Use less vegetable broth — you can always thin with more later.
- Don’t skimp on salt — seasoning lets all those ingredients shine.
- Make ahead: It tastes great the next day — flavors meld more.
- Storage: Keeps in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze portions (up to 3 months). Thaw in the fridge before reheating.
- Reheating: Warm gently in a pot over medium heat; add a splash of broth if it thickened too much.
❓ FAQ
What goes best with this chili?
Serve with crusty bread, cornbread, tortilla chips, avocado slices, or a simple side salad.
Can I make it spicier?
Absolutely — add more jalapeño, keep some seeds, or top with hot sauce.
Does the coconut make it taste “too tropical”?
No — the salsa verde, beans, and spices balance it out nicely so it’s just creamy, not coconut-forward.
Can I skip the beans?
You could substitute with veggies or lentils, but beans are the star here — they give texture, protein, and substance.