Who says chili has to be tomato red or meat-based? Meet your new favorite: this White Chickpea Chili swaps out chicken for protein‑packed chickpeas, loads in veggies and beans, and simmers in a creamy broth of coconut milk, vegetable broth, and salsa verde. It’s a vibrant, comforting, 30‑minute dinner that deserves a spot in your monthly rotation.
💚 Why You’ll Love It
- Plant‑based but hearty — you won’t miss the meat. The chickpeas and beans provide satisfying texture and protein.
- Creamy without dairy — coconut milk creates a luxuriously smooth base, without any animal products.
- Bright flavor profile — salsa verde, spices, and a touch of lime add freshness and complexity.
- Flexible & forgiving — use what you have: swap in beans, peppers, or onion types.
- Quick to make — in under 30 minutes, dinner is ready!
🥣 Ingredients & Smart Swaps
Here’s what you’ll need (and some great substitutions):
| Ingredient | Purpose / Notes | Substitution Ideas |
|---|---|---|
| Yellow onion | Aromatic base | White or red onion works too |
| Red bell pepper | Color, sweetness | Any bell pepper variety |
| Jalapeño | Mild heat | Omit or use milder pepper |
| Garlic | Depth & aroma | ¾ tsp garlic powder if fresh not available |
| Cumin, chili powder, ground coriander, dried oregano | Spice layering | Adjust to your spice preference |
| Chickpeas (garbanzo beans) | Main protein & texture | White beans, navy beans, or kidney beans |
| Pinto beans | Additional body | Any bean you like |
| Salsa verde | Zesty green base | Mild green salsa or switch to red salsa |
| Coconut milk | Creaminess & body | Half coconut + half cream (non-vegan) |
| Vegetable broth | Thins & balances | Use chicken broth if not vegan |
| Lime juice | Bright finish & acidity | Lemon juice in a pinch |
| Salt & pepper | To taste | Use kosher salt for control |
👩🍳 Cooking Instructions
- Sauté the aromatics
Heat a splash of oil in a pot. Add onion, red pepper, and jalapeño with a pinch of salt and pepper. Cook ~5 minutes until softened. - Add the spices
Stir in garlic, cumin, chili powder, coriander, and oregano. Cook ~1 minute until fragrant. - Deglaze the pot
Pour in a little vegetable broth and scrape the pan bottom to loosen any flavorful bits. - Build the chili base
Add chickpeas, pinto beans, salsa verde, coconut milk, and the rest of the broth. Season with salt and pepper. - Simmer & finish
Bring to a gentle simmer, then lower heat and continue for ~10 minutes. Stir in fresh lime juice and adjust salt and pepper to taste. - Garnish & serve
Top with tortilla strips, chopped cilantro or green onions, a sprinkle of cotija (if not strictly vegan), or extra lime wedges.
🌟 Tips & Tweaks
- Tone down the spice — Use mild salsa verde, omit jalapeño seeds, or skip the chili powder.
- Thicker chili — Use less broth or reduce a bit before serving.
- Salt wisely — Be careful with salt, especially if your salsa or broth is already salted.
- Make it your own — Add corn, zucchini, or greens like spinach.
- Fresh is best — The chili tastes better when warm; it may thicken in the fridge.
🕒 Storage, Freezing & Reheating
- Make ahead: This chili develops more flavor over time—perfect for prepping in advance.
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over medium. If it becomes too thick, stir in a splash of vegetable broth. Taste and re-season before serving.
White Chickpea Chili (Vegan)
Creamy, comforting, and ready in just 30 minutes.
🕒 Total Time: 30 minutes
🍽️ Servings: 4–6
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 3–4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup salsa verde
- 1 (14 oz) can full-fat coconut milk
- 2 cups vegetable broth (add more for thinner consistency)
- Juice of ½ lime
- Salt and pepper, to taste
Optional Toppings
- Tortilla strips or crushed tortilla chips
- Chopped cilantro or green onions
- Cotija cheese or vegan cheese (optional)
- Lime wedges
- Avocado slices
Instructions
- Sauté the Veggies:
In a large pot, heat oil over medium heat. Add onion, bell pepper, and jalapeño. Sauté 4–5 minutes, until softened. - Add Spices & Garlic:
Stir in garlic, cumin, chili powder, coriander, and oregano. Cook for 1 minute until fragrant. - Deglaze:
Pour in a splash of vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom. - Build the Chili:
Add chickpeas, pinto beans, salsa verde, coconut milk, and the rest of the broth. Season with salt and pepper. - Simmer:
Bring to a gentle simmer over medium-high heat. Reduce to medium-low and cook for 10–12 minutes. - Finish:
Stir in lime juice. Taste and adjust seasoning as needed. - Serve:
Ladle into bowls and top with your favorite garnishes. Enjoy warm!