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Vegan White Chickpea Chili Recipe

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4.3 from 1 review

This Vegan White Chickpea Chili offers a flavorful and hearty plant-based alternative to traditional white chicken chili, packed with garbanzo and pinto beans, fresh vegetables, aromatic spices, and a creamy broth made from coconut milk and salsa verde. It’s perfect for a warm, comforting meal that’s nutritious and easy to prepare on the stovetop.

Ingredients

Chili Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 jalapeno, ribs and seeds removed, petite diced
  • 5 cloves garlic, thinly sliced
  • 1.5 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 (green salsa)
  • 1 (13.5 oz.) can full fat coconut milk
  • 2 cups vegetable broth
  • Juice of 1 lime (about 2 tablespoons)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Optional Toppings

  • Tortilla strips
  • Sour cream (or vegan sour cream)
  • Crumbled cotija cheese (or vegan cheese alternative)
  • Fresh chopped cilantro
  • Sliced jalapeno
  • Lime wedges

Instructions

  1. Heat the Oil: Heat 1 tablespoon of olive oil in a large pot over medium-high heat to prepare for sautéing the vegetables.
  2. Sauté Vegetables: Add diced yellow onion, red pepper, and petite diced jalapeno along with a couple large pinches of kosher salt and fresh cracked pepper. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften.
  3. Add Spices and Garlic: Stir in thinly sliced garlic, ground cumin, chili powder, ground coriander, and dried oregano. Continue cooking for another minute, stirring frequently to release the aromatic flavors of the spices.
  4. Deglaze the Pot: Add a splash of vegetable broth to the pot and scrape the bottom with a spoon to loosen and incorporate all the browned bits, enhancing the flavor of the chili.
  5. Add Beans and Liquids: Stir in the drained and rinsed garbanzo beans and pinto beans, salsa verde, full-fat coconut milk, and the remaining vegetable broth. Add a couple more pinches of salt and pepper, then stir everything to combine thoroughly.
  6. Simmer the Chili: Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and let it simmer gently for 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
  7. Finish with Lime Juice: Stir in the fresh lime juice and adjust the seasoning with additional salt and pepper as needed to perfect the flavor.
  8. Serve and Garnish: Ladle the chili into bowls and garnish with your favorite toppings such as homemade fried tortilla strips, sour cream, crumbled cotija cheese, fresh chopped cilantro, sliced jalapeno, and lime wedges. Enjoy warm!

Notes

  • For a spicier chili, retain the jalapeno seeds or add extra sliced jalapenos as a garnish.
  • Feel free to substitute homemade salsa verde if preferred for a fresher taste.
  • This chili freezes well; store leftovers in an airtight container for up to 3 months.
  • Use vegan cheese and sour cream alternatives to keep the recipe fully vegan.
  • Adjust the amount of vegetable broth for a thinner or thicker chili consistency as desired.

Find it online: https://bitezly.com/vegan-white-chickpea-chili-recipe/