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White Chickpea Chili (Vegan Twist on a Classic) Recipe

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4.8 from 113 reviews

This vegan White Chickpea Chili is a flavorful twist on the classic chili, featuring tender chickpeas simmered with aromatic spices, creamy coconut milk, and a hint of lime. It’s a comforting and nutritious dish perfect for a cozy 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. Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
  2. Add Spices and Garlic: 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’ aroma.
  3. Add Chickpeas and Broth: Add the drained chickpeas and vegetable broth to the pot. Bring to a simmer and cook gently for 10 minutes to meld the flavors.
  4. Blend for Creaminess: Use an immersion blender to blend part of the chili mixture directly in the pot, creating a creamy texture while leaving some chickpeas whole for bite.
  5. Add Coconut Milk and Simmer: Stir in the full-fat coconut milk and continue simmering for another 10 minutes to thicken and enrich the chili.
  6. Finish with Lime and Cilantro: Remove from heat and stir in fresh lime juice and chopped cilantro. Serve the chili warm, garnished as desired.

Notes

  • For extra heat, increase the cayenne pepper or add diced jalapeños.
  • Serve with tortilla chips, avocado slices, or vegan sour cream for added texture.
  • Leftovers keep well refrigerated for up to 4 days and reheat gently on the stovetop.
  • You can substitute vegetable broth with water for a lighter option.
  • Use an immersion blender carefully to avoid over-blending; leaving some chickpeas whole adds nice texture.

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