White Chickpea Chili – A Cozy Vegan Twist on a Classic

There’s something magical about curling up with a bowl of chili on a chilly evening—the warmth, the spice, the hearty satisfaction that settles deep into your soul. This White Chickpea Chili takes that beloved comfort and gives it a delicious plant-based makeover. Instead of traditional chicken and cream, this vegan twist uses buttery chickpeas, creamy coconut milk, and fragrant spices to deliver all the richness and heartiness you crave—without any dairy or meat.

As someone who loves hearty one-pot meals that feel indulgent yet nourishing, I can promise this vegan white chili will earn a regular spot in your weeknight rotation. It’s simple to make, packed with fiber and protein, and beautifully comforting. Whether you’re serving it for dinner with cornbread, prepping it ahead for cozy lunches, or freezing it for meal prep, this bowl of creamy goodness checks every box.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) mild green chilies
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon oregano
• 4 cups vegetable broth
• 1 cup canned coconut milk (full-fat for creaminess)
• 1 tablespoon nutritional yeast (optional, for a cheesy note)
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices and crushed tortilla chips (optional, for serving)

Instructions:

1. Sauté the aromatics. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Add the spices. Sprinkle in cumin, smoked paprika, chili powder, and oregano. Stir well so the onions and garlic are coated with spices. The aroma will bloom beautifully at this stage.
3. Incorporate the beans. Add chickpeas, white beans, and green chilies. Stir everything together to ensure the flavors are evenly distributed.
4. Pour in the broth. Add the vegetable broth, bring to a simmer, and let it cook uncovered for 15–20 minutes. This allows the chickpeas to absorb the spices while the broth slightly reduces.
5. Make it creamy. Stir in the coconut milk and nutritional yeast (if using). Reduce heat to low and simmer for another 10 minutes, stirring occasionally until the chili thickens.
6. Season and finish. Add lime juice, salt, and pepper to taste. Adjust seasoning if needed—adding more lime for brightness or chili powder for spice.
7. Serve and garnish. Ladle the creamy white chickpea chili into bowls. Top with chopped cilantro, avocado slices, and a few crushed tortilla chips for crunch. Serve warm with lime wedges on the side.

---

Tips & Tricks

• Coconut milk choice: Full-fat coconut milk creates a luxuriously creamy texture. If you prefer a lighter chili, use light coconut milk or half coconut milk and half unsweetened almond milk.
• Spice level: Adjust the chili powder and green chilies depending on your spice tolerance. Add a diced jalapeño for a bold kick!
• Batch cooking: This recipe doubles beautifully. Make a large batch and freeze half for easy future meals.
• Texture variation: Mash a small portion of chickpeas while cooking to naturally thicken the chili without flour or cornstarch.

---

Variations

• Add corn: Stir in a cup of frozen or canned corn kernels for sweetness and texture.
• Add veggies: Diced zucchini, spinach, or kale are great additions to boost the nutrition.
• Spicy version: Use hot green chilies and an extra pinch of cayenne pepper for more heat.
• Creamy potato version: Add diced potatoes in the simmering stage for an even heartier chili.

---

Serving Suggestions

This white chickpea chili is delicious on its own but pairs wonderfully with a few accompaniments:

• A slice of warm cornbread or crusty sourdough bread.
• Over a bed of rice or quinoa for a filling meal.
• With a dollop of vegan sour cream or cashew cream for extra richness.
• Topped with jalapeño slices and lime wedges for a zesty flair.

---

Storage Information

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: Allow the chili to cool completely, then freeze in individual portions for up to 3 months.
• Reheat: Thaw overnight in the fridge and reheat on the stovetop or microwave until warm. Stir in a splash of broth if the chili thickens too much.

---

FAQ

Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak and cook them first. Use about 1½ cups cooked chickpeas for every 15-ounce can.

Can I make this oil-free?
Absolutely. Sauté the onion and garlic in a splash of vegetable broth instead of oil.

Does it taste like coconut?
Only subtly! The spices and lime balance the flavor perfectly. If you’re sensitive to coconut, use unsweetened oat milk or cashew cream instead.

Can I make it in a slow cooker?
Yes. Combine all ingredients except lime juice and coconut milk in a slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in coconut milk and lime juice in the last 30 minutes.

---

History / Fun Facts

Traditional white chili is usually made with chicken, white beans, and green chilies—a beloved Southwestern dish known for its creamy, mild spice. This vegan twist captures the same essence while embracing plant-based ingredients. Chickpeas, a Mediterranean staple, bring a buttery richness that mirrors the texture of shredded chicken while adding a wholesome nutty flavor.

White chili recipes rose to popularity in the 1980s as a comforting alternative to tomato-based chili. The creamy broth and gentle spice made it perfect for family dinners. This vegan adaptation continues that legacy, proving that comfort food can be both compassionate and crave-worthy.

Whether you’re vegan or just looking to enjoy a meatless meal that feels hearty and full of warmth, this White Chickpea Chili offers a bowl of creamy comfort you’ll want to return to again and again.