Description
This Vegan White Chickpea Chili is a flavorful and hearty plant-based dish, combining garbanzo and pinto beans with vibrant spices, creamy coconut milk, and zesty salsa verde. Perfect for a cozy meal, it’s loaded with fresh vegetables and garnished with homemade tortilla strips and fresh lime for a delightful finish.
Ingredients
Scale
Chili Base
- 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 & 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
- Juice of 1 lime (about 2 tablespoons)
Seasoning & Garnishes
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Tortilla strips
- Sour cream
- Crumbled cotija cheese
- Fresh chopped cilantro
- Sliced jalapeno
- Lime wedges
Instructions
- Heat Oil and Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, red pepper, and jalapeno with a few pinches of salt and pepper. Cook, stirring frequently for about 5 minutes until vegetables begin to soften.
- Add Spices and Garlic: Stir in thinly sliced garlic, ground cumin, chili powder, ground coriander, and dried oregano. Cook for an additional minute, stirring frequently to toast the spices and release their aroma.
- Deglaze the Pot: Pour a splash of vegetable broth into the pot and scrape the bottom to loosen any browned bits, enhancing the flavor of the chili.
- Add Beans and Liquids: Add drained and rinsed garbanzo and pinto beans, salsa verde, full fat coconut milk, and the remaining vegetable broth. Season with salt and pepper to your preference and stir to combine thoroughly.
- Bring to Simmer: Increase heat to medium-high and bring the chili to a gentle simmer.
- Simmer the Chili: Reduce heat to medium-low and allow the chili to simmer uncovered for 10 minutes, letting the flavors meld and the chili thicken slightly.
- Finish with Lime Juice: Stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper as necessary.
- Garnish and Serve: Ladle chili into bowls and garnish with tortilla strips, sour cream, crumbled cotija cheese, chopped cilantro, sliced jalapeno, and lime wedges for added flavor and texture. Enjoy your vibrant vegan chili!
Notes
- To make homemade tortilla strips, cut corn tortillas into strips and fry in hot oil until crisp and golden.
- This chili can easily be made gluten-free by ensuring the salsa verde and broth are gluten-free.
- For a spicier dish, leave some jalapeno seeds in or add extra sliced jalapenos as garnish.
- Use low-fat coconut milk for a lighter version, though full-fat provides more creaminess.
- Leftover chili tastes great the next day and can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: vegan chili, white chickpea chili, plant-based chili, easy vegan dinner, coconut milk chili, salsa verde chili, healthy chili recipe
