White Chickpea Chili
Updated March 26, 2019
White Chickpea Chili-our family loves this easy vegan and gluten-free chili recipe! It is full of flavor and perfect for a cold day!
On Monday, I shared our favorite cornbread recipe. Today, I am sharing an easy recipe for White Chickpea Chili because our pan of cornbread needed a pot of chili to go with it. Chili and cornbread is always a good idea, especially on a chilly day. I wonder if that is why chili is called chili? It is perfect for a chilly day! Ha! I know, different spellings, but still:)
Anyways, I love a good bowl of chili and this White Chickpea Chili is one of my favorites. It is loaded with flavor and super easy to make!
I am a vegetarian so I don’t eat the traditional white chicken chili. Instead, of chicken, I use chickpeas! They are great in this chili! I use white beans too so there is plenty of protein going on in this chili!
This chili super easy because I use store bought salsa verde. If you want to make salsa verde from scratch, go for it, but store bought works just fine in this recipe. I am all about quick and easy meals lately!
Once your chili is ready to be ladled into bowls, the fun begins! You can top your chili with all kinds of fun toppings…avocado, cilantro, sour cream or Greek yogurt, cheese, jalapeño slices, tortilla strips, lime wedges…go crazy! And don’t forget to serve cornbread on the side!
This chili is packed with pulses! Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. You can sign up for the Half-Cup Habit challenge, and see how easy it can be to add ½ cup serving of pulses to your diet three times a week.
It’s chilly outside, so get your chili on and make White Chickpea Chili for dinner!
If you like this White Chickpea Chili recipe, you might also like:
- Slow Cooker Vegan Sweet Potato Chili
- Slow Cooker Turkey Chili
- Vegetarian Quinoa Chili
- Dad’s Spicy Chili
- Easy Vegetarian Chili
White Chickpea Chili
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 15 oz can white beans, rinsed and drained
- 1 15 oz can chickpeas, rinsed and drained
- 1 16 oz jar mild salsa verde
- 4 cups low sodium vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 cup fresh chopped cilantro
- Juice from 1 medium lime
- Salt and black pepper to taste
Optional Toppings:
- Sour cream or plain Greek yogurt
- Tortilla chips
- Chopped avocado
- Chopped cilantro
- Shredded cheese
- Lime wedges
Instructions
- 1. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Stir in the white beans, chickpeas, salsa verde, vegetable broth, cumin, chili powder, oregano, cilantro, and fresh lime juice. Season with salt and black pepper, to taste.
- 3. Simmer chili on low for about 15-20 minutes. Ladle chili into bowls and serve warm. Garnish with toppings of your choice!
- Note-this chili freezes well. For vegan, don't top with sour cream or cheese.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen!
Making your cornbread with this chili recipe sounds like a fantastic idea to me ~ where we live – – – – – “real feel” temperature is MINUS 30! Save us please!
Added to next week’s meal plan!!
This sounds so yummy! We aren’t vegetarians, but I like to trow in a “meatless” meal pretty often and this one is perfect!
The perfect pairing for that cornbread!
We’ve been eating a lot less meat in our household and it is nice to have this new recipe to try! 🙂
Love white chili’s and this chickpea one sounds so good!
Sounds delicious Maria!
I love this vegetarian chili-the chickpeas are such a good choice to give it heft.
Hi, I’m a silent background devoted fan! I never comment, BUT have made most of your recipies..they are easy and tasty , family loves them! I love your site and getting msg with your new recipies! Question I have health issues…that do not allow any really spicy foods..I adjust as needed, also my family little ones that visit do not like hot spice either..
What over counter salsa have you bought that is mild ? A good brand …I use Paul Newman but it’s rather sweet, I’m a bit lazy some days to make my own..if you have any suggestions up your sleeve , you have little ones too , I would appreciate you sending me some names!mso I can put in pantry..I am disabled and currently do not do my shopping so I buy sot on IHERB and Anazon, but I do get shoppers to go get me items weekly at store, so I’ll try new things, thank you so much! Love your site!!
Hello! I use Herdez Mild Salsa Verde. I’m in MI and find it at Meijer & Walmart.
I also toss about half of a block of cream cheese into the mix. It makes the chili creamier, obviously, but the dairy also cuts down the spice factor. Hope that is helpful!
This healthy chili looks wonderful! xx
I didn’t know that you were a vegetarian but I was starting to suspect that was the case based on your savory recipes. How long have you been one?
I’m coming up on 10 years and I don’t miss meat one little bit. Recipes like this makes it very easy to enjoy eating plants! 🙂
This looks so good and would be perfect for a cold Chicago day like today. That chili with your cornbread recipe would be amazing together!
I love everything about this!
This sounds great..I am a vegan and i am always looking for good vegan recipes 🙂 I hope to see more on this site Thanks
Duh, I never thought to use chickpeas. What a great idea. I like different kinds of chili too. In fact I had form of one at a tea house of all places today. Awesome.
I love chickpeas and eat them almost every day. Although I am not a vegetarian, I do opt for vegetarian meals over meat heavy meals. I’m happy to see a vegetarian chili recipe for these cold winter nights.
YUUM! Thanks for sharing!
nastyadrama.ru
Yum! I had to improvise with a few ingredients (pinto beans instead of white – enchilada sause instead of salsa verde) cause that’s what I had on hand. I also quadrupled the spices, but oh my goodness! this was delicious! I had two bowls last night and am heating up more for lunch today.
I am always looking for recipes to share with my vegan neighbors (yikes! so much to think about!) but this one will be a hit.
Thank you!
p.s. have used quite a few of your cookie recipes also 🙂
What can I use to replace salsa verde? I can’t seem to find it in any grocery store. Thanks!
Could you please post the nutritional content of your recipes? I would love to make the White Chickpea Chili… Beautiful recipe but no nutritional info.
This was delicious. I raised an eyebrow at the salsa verde but it was so good! My chili turned out a bit soupy so I just rolled with it – I stuck in an immersion blender and turned it into soup. 🙂
Great flavor but next time I will:
1) add another can of beans, 2) watch the salt in the broth and salsa, and 3) smoosh some beans to make it thicker as well as add some coconut milk to make it creamer. If you use the jarred salsa verde, you don’t have much control over the salt so I recommend unsalted broth entirely (not just low sodium). This recipe as written is too soupy/brothy, and too salty (even with low sodium broth). There was also too much liquid and not enough beans. But the flavor is great – it’s a keeper with these amendments.
Interesting note about adding coconut milk! I feel like that with the salsa Verde and lime juice would give it almost a Tom Yum note. I may have to try that…
Personally, I just throw about half a block (Who am I kidding, usually a full block) of cream cheese into it and let it cook on the crockpot all day while I’m at work on low to add the creaminess I crave.
Wish I had seen this first! I agree that another can of beans and sodium free broth would make this perfect. For the ease and flavor, I will make it again with these changes!
Made this for dinner tonight – with the cornbread. Easy and delicious. Up here in Canada there was only green – no option on spice. This was spicy – but so good. A dollop of sour cream cooled it down nicely. And the corn bread was so good on the side
I had to increase the spice amounts 3 times until I see as happy with it and it didn’t taste like water, but the base recipie is good.