Vegan White Chickpea Chili
This vegan white chili with chickpeas is quick and easy to make, packed with a bit of spice, filling, comforting, and super nutritious! Naturally gluten-free.
This spin on a vegan white bean chili uses chickpeas as the star of the show! I initially intended on developing this recipe as a chickpea stew but found the flavors and textures to be more like that of chili, so here we are! Enjoy.
❤️ Why You Will Love This Recipe
- This chickpea chili recipe is cozy and comforting.
- Garbanzo beans add a nice dose of protein, fiber, and other nutrients.
- This vegan chili has a pleasing variety of textures.
- This recipe is tangy, spicy, savory, salty, sweet, and everything in between. It’s a true flavor journey!
- This dish comes together rather quickly and easily, making it a great busy weeknight dinner recipe!
- This white chili makes excellent leftovers.
- Naturally vegan, gluten-free, dairy-free, nut-free, and soy-free.
🌶️ Ingredients and Substitutes
Oil: I love to use avocado oil in this recipe, but please use whatever oil you have on hand. Olive oil, vegetable oil, and grapeseed oil are all excellent choices as well.
Garlic and onion: A classic aromatic flavor base. I do not recommend skipping out on this!
Jalapeno pepper: Jalapeno chiles are a classic choice for white chili. Having said that, if you are sensitive to spice, simply omit or if you like more of a punch, feel free to use a hotter chile such as serrano or scotch bonnet.
Green chiles: A can of diced Hatch green chiles not only add additional flavor but also help to thicken this chili and are also a classic choice for a white chili recipe.
Special spice blend: A blend of cumin, paprika, oregano, garlic powder, and cayenne adds depth of flavor and spice.
Sugar: I find a touch of sweetness adds depth and helps round out all of the flavors in this chili recipe. I like to use coconut sugar, but white sugar, brown sugar, or even sugar-free sweetener will work if needed.
Chickpeas: Canned chickpeas or chickpeas cooked from scratch both work for this recipe.
Coconut milk: Coconut adds a nice creaminess and helps thicken the chili slightly as it cooks down. If you are not on a vegan or dairy-free diet, you can use heavy cream if you prefer.
Water: Water works just fine as the additional liquid in this recipe, but if you would prefer to use broth, a good veggie broth will work, too.
Cilantro: I know some of you are not likely fans of cilantro and if so, feel free to use fresh parsley or omit it altogether. Otherwise, cilantro adds a bit of bright freshness to this recipe.
Lime: Fresh lime juice is the needed acid in this recipe to help balance the flavors. If you do not have lime juice, lemon juice or vinegar will get the job done.
🔪 How to Make Chickpea Chili
- In a large pot, saute the garlic, onion, jalapeno, and corn in oil for 10 minutes.
- Add the green chiles and spices. Saute for a few minutes longer.
- Add the chickpeas, coconut milk, and water.
- Bring to a boil, then reduce to a simmer.
- Simmer for 15 minutes.
- Turn off the heat, then stir in the cilantro and lime juice.
- Salt to taste.
- Optionally top with garnishes before serving.
- Enjoy!
🍽️ Topping Ideas
- Crushed tortilla chips or tortilla strips.
- Hot sauce.
- Sour cream or plain yogurt (vegan or conventional).
- Pickled onions or jalapeños.
- Shredded cheese (vegan or conventional).
- Sliced avocado.
- Fresh herbs.
- Salsa.
- Chopped fresh tomatoes.
- Lime wedges.
Also, see What to Serve with Chili!
❓ Frequently Asked Questions
Regular chili traditionally uses red chiles and tomato-based ingredients, whereas white chili traditionally uses green chiles.
Keep leftover chickpea chili stored in an airtight container in the refrigerator for up to one week. Reheat in a skillet over medium-low heat until warm throughout.
🍲 More Delicious Chili Recipes
Instant Pot Chocolate Chipotle Chili
Instant Pot Millet Pinto Bean Chili
Vegan White Chickpea Chili
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 white or yellow onion finely chopped
- ½ cup corn kernels fresh or frozen
- 6 garlic cloves minced
- 1 jalapeno pepper finely chopped
- 1 4-ounce can diced green Hatch chiles
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano any oregano is preferred but Mexican is best
- 1 teaspoon coconut sugar or any granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 15-ounce can chickpeas rinsed and drained
- 1 13.5-ounce can full fat coconut milk save can, see below
- 2 cans water fill the coconut milk can with water two times!
- ¼ cup fresh cilantro chopped, plus more for garnishing
- 1 tablespoon lime juice
- salt to taste
- garnishes avocado, crushed tortilla chips, sour cream, cheese, etc.
Instructions
- In a large pot over medium heat, add the oil, onion, corn, garlic, and jalapeno.
- Saute, stirring frequently, for 10 minutes or until all begins to soften and turn golden.
- Add the can of green chiles, cumin seeds, paprika, oregano, sugar, garlic powder, and cayenne.
- Stir well, and cook for 2 minutes longer or until the spices smell very fragrant.
- Turn the heat to high, then add the chickpeas, coconut milk, and water.
- Bring to a boil, then reduce to a simmer.
- Simmer for 15 minutes or until the much of the liquid has evaporated and the chili is the consistency you prefer.
- Turn off the heat, and stir in the cilantro and lime juice.
- Salt to taste.
- Optionally top with garnishes of choice before serving. Enjoy!
This was my first time using chickpeas in chili and it worked really well! I liked this recipe a lot – just substituted chili powder for the paprika and added 1/2 cup of shredded turkey. So good!
This is so flavorful and easy to make! It made it last night and the whole family loved it!
Love this soup for a meat-free version of chili. The spices were just right, and we enjoyed the creaminess of the broth.
This chili was delicious and I love the spin on it with the chickpeas. Even my teens liked it, especially when we topped it with tortilla chips and salsa. Thanks for this lovely recipe!
I saw the amount of garlic in here and knew I could trust this recipe! 😉 It was fantastic, and my vegan friend really loved it. I used the coconut sugar option and it the result was great, thanks.