Description
Vegan White Chickpea Chili is a comforting, plant-based twist on the classic white chicken chili. This hearty dish combines the rich flavors of coconut milk, fresh vegetables, and protein-packed chickpeas and pinto beans, simmering together to create a satisfying meal that’s perfect for any occasion. Ideal for family dinners, meal prep, or entertaining friends, this chili is sure to impress with its vibrant taste and creamy texture. Plus, it’s quick to prepare in under 30 minutes! Load up your bowl with your favorite toppings like tortilla strips or fresh cilantro, and experience the warmth and satisfaction of this nutritious dish.
Ingredients
Scale
- 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.) full fat coconut milk
- 2 cups vegetable broth
- juice of 1 lime (about 2 tablespoons)
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Sauté diced onion, red pepper, and jalapeno with salt and pepper for about 5 minutes until softened.
- Add sliced garlic, cumin, chili powder, coriander, and oregano; cook for 1 minute until fragrant.
- Deglaze the pot with a splash of vegetable broth.
- Mix in garbanzo beans, pinto beans, salsa verde, coconut milk, remaining vegetable broth; season to taste.
- Bring to a simmer over medium-high heat; reduce to medium-low and simmer for 10 minutes.
- Stir in lime juice; adjust seasoning if needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg