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

1.5 tablespoons ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon dried oregano

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

Juice of 1 lime (about 2 tablespoons)

Kosher salt

Fresh cracked pepper

Tortilla strips, for garnish

Sour cream, for garnish (optional)

Crumbled cotija cheese, for garnish (optional)

Fresh chopped cilantro, for garnish

Sliced jalapeno, for garnish

Lime wedges, for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium high heat.

Step 2: Add the diced onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently, for about 5 minutes until softened.

Step 3: Stir in the garlic, ground cumin, chili powder, ground coriander, and dried oregano. Cook, stirring frequently, for another minute until fragrant.

Step 4: Pour in a splash of vegetable broth and use a spoon to scrape any browned bits off the bottom of the pot to deglaze.

Step 5: Add the garbanzo beans, pinto beans, salsa verde, full fat coconut milk, and the remaining vegetable broth. Season with a couple pinches of salt and pepper.

Step 6: Stir everything to combine and bring the mixture to a simmer over medium high heat.

Step 7: Reduce the heat to medium low and simmer gently for 10 minutes, allowing the flavors to meld.

Step 8: Stir in the fresh lime juice and adjust seasoning with additional salt and pepper as needed.

Step 9: Serve topped with your preferred garnishes such as tortilla strips, sour cream, crumbled cotija, fresh cilantro, sliced jalapeno, and lime wedges.

Tips & Variations

For extra heat, leave some jalapeno seeds in or add a dash of cayenne pepper.

Use fire-roasted salsa verde for a smoky flavor.

Swap the pinto beans for cannellini or great northern beans for a different texture.

Make your own tortilla strips by cutting corn tortillas into thin strips and frying them until crispy.

For a creamier chili, add an extra half can of coconut milk.

FAQs

Can I make this chili oil-free?

Yes, you can sauté the vegetables in a small amount of vegetable broth instead of olive oil to keep it oil-free.

Is this chili spicy?

This chili has a mild to moderate heat level thanks to the jalapeno and chili powder. You can adjust the spice by adding more jalapeno or using a spicier chili powder.