Creamy White Chickpea Chili to Warm Your Soul
A delightful White Chickpea Chili that's creamy, healthy, and ready in just 30 minutes.
Equipment
- Large pot
Ingredients
For the Chili
- 2 cans Chickpeas packed with protein
- 1 can Coconut Milk offers creamy texture
- 4 cups Vegetable Broth homemade for robust flavor
- 1 cup Salsa Verde adjust based on spice preference
- 2 cups Diced Vegetables bell peppers, zucchini, or favorites
- 1 Onion sauté until golden
- 3 cloves Garlic fresh enhances taste
- 1 teaspoon Cumin toast for intense aroma
- 1 teaspoon Chili Powder use smoked for extra flavor
- to taste Salt always taste and adjust
- to taste Pepper elevates flavor profile
Instructions
Step-by-Step Instructions
- In a large pot, pour a drizzle of oil and heat over medium heat until it shimmers. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in the minced garlic and continue cooking for an additional minute, stirring frequently to prevent burning.
- Introduce the diced vegetables into the pot along with the cumin, chili powder, salt, and pepper. Stir everything together and let it cook for about 5 minutes.
- Pour in the chickpeas, coconut milk, vegetable broth, and salsa verde into the pot, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Reduce the heat to low, allowing the chili to simmer for 20 minutes, stirring occasionally.
- Taste the chili and adjust the seasoning as desired. Once satisfied, ladle the hot chili into bowls.
Notes
Leftovers can be refrigerated for up to three days. For extra creaminess, blend part of the chickpeas with the coconut milk before adding them.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg
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