Vegan White Chickpea Chili
This White Chickpea Chili is a vegan twist on the ever popular white chicken chili. It’s loaded with veggies, beans and plenty of spice in a broth of coconut milk, vegetable broth, and salsa verde. Make room in your monthly meal rotation for this 30 minute dinner!
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You Will Love This
- If you’re a chili lover like me, it’s fun to try something a little different than your traditional tomato-based chili recipe. Although I enjoy classic red chilis (as evidenced by the wide variety of chilies on my site including Shredded Short Rib Chili, Creamy Enchilada Chicken Chili, and Vegan Black Bean Chili) but I love the unique flavors that this white chickpea chili has and it’s fun to switch it up with some plant-based meals.
- You won’t even miss the chicken, I promise! This type of white chili is typically made with chicken breast, but in this recipe, I’ve replaced the chicken with chickpeas, and I’m telling you – it’s AMAZING. Chickpeas can literally replace any meat in any of your favorite dishes and they really shine in this chili. A few of my other favorites that showcase chickpeas instead of meat include my BBQ Chickpea Sandwich, Creamy Chickpea Noodle Soup, Greek Chickpea Gyros, Sheet Pan Chickpea Fajitas, and BBQ Chickpea Pizza. If you’re looking to add more vegan meals to your family dinner rotation – try switching out the meat in the dish for chickpeas!
Ingredients and Substitutions
- Yellow Onion – You can use white or red onion in place of the yellow onion if you prefer.
- Red Bell Pepper – You can use any color of bell pepper for this chickpea chili. I love the flavor of red bell pepper.
- Jalapeno – You can omit the jalapeno if you don’t have any on hand but it adds delicious flavor. If you like a real spicy chili, don’t remove all the seeds and ribs.
- Garlic – I like to use fresh garlic but if you don’t have any in the pantry, you can use about 3/4 of a teaspoon or more in place of the fresh garlic.
- Spices – Cumin, chili powder, ground coriander, and dried oregano combine to create a delicious layering of flavors.
- Garbanzo Beans – Also known as chickpeas, the garbanzo beans replace the chicken breast that is usually used in white chili.
- Pinto Beans – You can use any type of bean for this recipe – black beans, kidney beans, or even Great Northern beans, but I love the flavor and creamy texture of pinto beans.
- Salsa Verde – I like to use green salsa (salsa verde) for this recipe because it has a little kick. You could also use red salsa in this chickpea chili recipe.
- Coconut Milk – The coconut milk is going to give this chili a deliciously creamy texture. If you aren’t worried about this soup being vegan, you can substitute about half the amount with heavy cream.
- Vegetable Broth – If you aren’t keeping this chili vegan or vegetarian, use chicken broth in place of the veggie broth.
Instructions
Sauté onion, red pepper, and jalapeno in oil along with a couple large pinches of salt and pepper for 5 minutes.
Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.
Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
Add garbanzo beans, pinto beans, salsa verde, coconut milk, and vegetable broth along with a couple pinches of salt and pepper.
Stir to combine, then bring to a simmer over medium high heat. Reduce heat to medium low and simmer for 10 minutes. Stir in fresh lime juice and season to taste with salt and pepper.
Garnish with your favorite toppings – don’t forget the homemade fried tortilla strips – and enjoy!
Tips
- This chickpea chili has a bit of a kick to it! Our family enjoys the amount of spice, although for our daughter we added a scoop of sour cream and mixed it in just to mellow it out a bit. If you’d like a more mild chili, try using mild green salsa and omitting the chili powder.
- If you like a thicker chili, try adding less vegetable broth. The coconut milk will make the chili super creamy and then the vegetable broth helps to thin that out a bit, but if you want a creamier chili, add less vegetable broth – you can always add more later!
- Be sure to moderately salt this chili! The ingredient list is simple, and while it does have a few spices in it, salt is going to go a long way in boosting the overall flavors of the dish. I recommend using Kosher salt to season as you have more control over how much you add. It’s easy to get heavy handed with traditional table salt and add too much.
Make Ahead, Storage, Freezing, Reheating Instructions
- Make Ahead: This chickpea chili is a delicious make ahead meal! It’s perfect for Sunday night meal prep and will taste great throughout the week!
- Storage: Store this chili in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze this soup for up to 3 months in an airtight container. Before eating, thaw in the fridge overnight.
- Reheating: I like to reheat this chili in a saucepan over medium heat. You may need to add a bit of broth to loosen it up. Cook, stirring frequently, until warmed through. Season to taste with salt and pepper and enjoy!
Try these easy soups next!
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Vegan White Chickpea Chili
This White Chickpea Chili is a vegan twist on the ever popular white chicken chili. It’s loaded with veggies, beans and plenty of spice in a broth of coconut milk, vegetable broth, and salsa verde. Make room in your monthly meal rotation for this family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
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- 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)
- Kosher salt
- fresh cracked pepper
Serve with:
- tortilla strips
- sour cream
- crumbled cotija cheese
- fresh chopped cilantro
- sliced jalapeno
- lime wedges
Instructions
- Heat oil in a large pot over medium high heat.
- Add onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.
- Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.
- Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
- Add garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining vegetable broth along with a couple pinches of salt and pepper.
- Stir to combine, then bring to a simmer over medium high heat.
- Reduce heat to medium low and simmer for 10 minutes.
- Stir in fresh lime juice and season to taste with salt and pepper.
- Garnish with your favorite toppings – don’t forget the homemade fried tortilla strips – and enjoy!
Nutrition
- Serving Size: 1/8 of chili
- Calories: 294
- Sugar: 4.1 g
- Sodium: 788.8 mg
- Fat: 14 g
- Carbohydrates: 34.7 g
- Fiber: 10.3 g
- Protein: 11 g
- Cholesterol: 0 mg
This is really good! I was using up some veggies post Thanksgiving. Had a green bell pepper instead of red+ a stalk of celery. I also have 4 tomotillos and a lonely pablano. Placed under broiler for a few min. Chopped,it peeled and added it in. I also used one can of navy bean, one can of hominy and a 1\2 drained and cubed tofu for the protein as my husband doesn’t care for 3 cans beans in anything. Turned out great. Thanks for recipe.
My favorite white chili recipe! So delicious!
Love to hear that, Amy!
This recipe was absolutely delicious! I will be making this again and putting it in my favorites. I used a poblano pepper instead of jalapeno and the heat was perfect. It went together quickly too.
Love a quick and easy dinner!
This was really amazing. I added some homemade cashew cream to thicken it, and added an extra can of pintos, plus about another 1/2 cup or so of green salsa. I airfried some chicken breast to put over the top for the meat eaters of the family and everyone loved it! Even picky guests!
This is my new favorite vegan chili recipe! I did cut the cumin in half; 1.5 tablespoons seemed like a lot because cumin is a potent spice. So, I have a question. Could there be a typo in the recipe, and it should be 1.5 teaspoons instead of tablespoons? Regardless, with this one tweak, we loved it!
Haha I’m obsessed with cumin 🙂 No typo. But I’m glad you were able to adjust it to suit your tastes and enjoyed it!!
Love this chili. My husband has a tomato allergy so this is an amazing chili we can make in our home. We try to eat vegan a few days per week, so thank you for sharing!
Fantastic! Easy and perfect heat for a winter day!
This vegetarian chili is phenomenal!!! I could eat it every day. Thank you for this awesome recipe.
How much is one serving?
I would guesstimate about 1.5 cups or so. I don’t do specific serving sizes because everyone requires a different amount of food. I honestly don’t love doing nutrition facts in general, but I do it to please the powers that be.