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Vegan White Chickpea Chili

Vegan White Chickpea Chili

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Vegan White Chickpea Chili is a comforting and hearty twist on the classic chili, perfect for cozy nights or gatherings. This delightful recipe features garbanzo beans and fresh vegetables simmered in a rich coconut broth, delivering a creamy texture and vibrant flavor. Quick to prepare in just 30 minutes, this chili is not only satisfying but also packed with nutrition, making it a great addition to your weekly meal plan. Customize it with your favorite toppings like cilantro, lime wedges, or tortilla strips for an extra burst of flavor. It’s a crowd-pleaser that everyone will love!

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)
  • Kosher salt
  • Fresh cracked pepper
  • Tortilla strips
  • Vegan sour cream (optional)
  • Crumbled cotija cheese (optional)
  • Fresh chopped cilantro
  • Sliced jalapeno
  • Lime wedges

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Sauté diced onion, red pepper, and jalapeno with salt and pepper for about 5 minutes until softened.
  3. Stir in sliced garlic and spices (cumin, chili powder) for 1 minute.
  4. Deglaze the pot with a splash of vegetable broth.
  5. Add garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining broth; stir well.
  6. Bring to a simmer, then reduce heat to medium-low and let it simmer for 10 minutes.
  7. Finish with fresh lime juice before serving hot with your favorite toppings.

Nutrition