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–+ servings
White Chickpea Chili

Creamy White Chickpea Chili Ready in 30 Minutes

A quick and delicious plant-based White Chickpea Chili, easy to make in just 30 minutes and full of vibrant flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 cans chickpeas drained
  • 1 cup mixed vegetables such as zucchini and bell peppers
  • 1 can coconut milk
  • 4 cups vegetable broth or chicken broth
  • ½ cup salsa verde or tomatillo salsa
Seasoning
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon cumin adjust to taste
  • 1 teaspoon chili powder adjust to taste

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped mixed vegetables to the pot and sauté for about 5 minutes.
  3. Stir in the drained chickpeas along with the cumin and chili powder, cooking for an additional 2 minutes.
  4. Pour in the vegetable broth and coconut milk, stirring well to combine.
  5. Bring to a gentle simmer over medium heat, cooking for 10-15 minutes.
  6. Before serving, stir in the salsa verde and adjust the seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 900IUVitamin C: 40mgCalcium: 60mgIron: 3mg

Notes

For a smoother consistency, blend half of the chickpeas before adding them back to the chili. Store leftovers in an airtight container for up to 3 days.

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