Description
This Vegan White Chickpea Chili is a hearty, flavorful, and comforting dish perfect for any time of the year. Packed with protein-rich garbanzo and pinto beans, enhanced by a blend of warm spices and creamy coconut milk, it offers a delicious twist on traditional chili recipes. Topped with fresh lime juice and optional garnishes like tortilla strips, cilantro, and sliced jalapenos, this chili serves 8 and is ready in just 30 minutes.
Ingredients
Base Ingredients
- 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
Spices
- 1.5 tablespoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
Beans and Liquids
- 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
Additional Ingredients
- Juice of 1 lime (about 2 tablespoons)
- Kosher salt
- Fresh cracked pepper
Toppings (Optional)
- Tortilla strips
- Sour cream
- Crumbled cotija cheese
- Fresh chopped cilantro
- Sliced jalapeno
- Lime wedges
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large pot over medium-high heat, preparing the base for your chili.
- Sauté the vegetables: Add diced yellow onion, red pepper, and petite diced jalapeno along with a couple of large pinches of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 5 minutes until vegetables soften.
- Add garlic and spices: Incorporate thinly sliced garlic, ground cumin, chili powder, ground coriander, and dried oregano. Stir continuously and cook for another minute to release the spices’ aroma.
- Deglaze the pot: Pour a splash of vegetable broth into the pot and scrape the bottom thoroughly to lift all the flavorful browned bits.
- Add beans and liquids: Mix in drained and rinsed garbanzo and pinto beans, salsa verde, full fat coconut milk, and the remaining vegetable broth. Season with a couple pinches of kosher salt and fresh cracked pepper, then stir to combine.
- Bring to simmer: Increase heat to medium-high to bring the chili to a gentle simmer.
- Simmer gently: Reduce heat to medium-low and let the chili simmer for 10 minutes, allowing flavors to meld and the chili to thicken slightly.
- Add lime juice and season: Stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
- Serve with toppings: Garnish the chili with your favorite toppings such as homemade fried tortilla strips, sour cream, crumbled cotija cheese, fresh chopped cilantro, sliced jalapeno, and lime wedges. Enjoy warm.
Notes
- For a spicier chili, keep the jalapeno seeds or add additional sliced jalapenos as a topping.
- Full fat coconut milk adds creaminess, but light coconut milk can be used for a lower fat option.
- This chili stores well and flavors even improve after a day, making it great for leftovers.
- Vegan toppings include avocado slices or vegan sour cream if desired.
- Homemade tortilla strips can be made by frying cut corn tortillas in oil until crisp.
