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White Chickpea Chili (Vegan Twist on a Classic)

A creamy, dairy-free vegan chili made with chickpeas, coconut milk, and aromatic spices for the ultimate comforting plant-based meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

White Chickpea Chili
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 cans chickpeas drained and rinsed
  • 1 can diced green chiles
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups vegetable broth
  • 1 cup coconut milk full-fat
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large pot
  • Wooden spoon
  • Immersion blender
  • Cutting board

Method
 

  1. Heat olive oil in a large pot. Add diced onion and sauté for 5 minutes.
  2. Stir in garlic, cumin, paprika, coriander, cayenne, salt, pepper, and green chiles. Cook for 1 minute.
  3. Add chickpeas and vegetable broth. Simmer for 10 minutes.
  4. Blend part of the mixture with an immersion blender for a creamy texture.
  5. Stir in coconut milk and simmer another 10 minutes.
  6. Add lime juice and cilantro. Serve warm with toppings.

Notes

Blend to your preferred consistency for thicker or smoother chili.