White Chickpea Chili (Vegan Twist on a Classic) Recipe
This White Chickpea Chili offers a vegan twist on the classic chili recipe, featuring creamy coconut milk, zesty lime, and a blend of aromatic spices with hearty chickpeas. It’s a comforting, flavorful dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
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
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, black pepper, and diced green chiles. Cook for 1 minute until fragrant, stirring continuously.
- Add Chickpeas and Broth: Add the drained chickpeas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Blend for Creaminess: Using an immersion blender, blend part of the chili mixture directly in the pot until you achieve a creamy texture, leaving some chickpeas whole for texture.
- Add Coconut Milk and Simmer: Stir in the full-fat coconut milk and continue to simmer the chili for another 10 minutes to thicken and develop more flavor.
- Finish with Lime and Cilantro: Remove from heat, then stir in fresh lime juice and chopped cilantro. Serve the chili warm with your choice of toppings.
Notes
- Adjust the cayenne pepper to your preferred heat level or omit for a mild chili.
- Use an immersion blender carefully to avoid splattering hot soup.
- For thicker chili, blend more of the chickpeas or reduce the broth slightly before adding coconut milk.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
