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White Chickpea Chili (Vegan Twist on a Classic)

A creamy, plant-based take on white chili made with chickpeas, coconut milk, and warm spices. Comforting, hearty, and 100% vegan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Southwestern, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

White Chickpea Chili
  • 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
  • 0.5 teaspoon chili powder
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 cup coconut milk (full-fat)
  • 1 tablespoon nutritional yeast (optional)
  • 1 juice of lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a pot over medium heat. Add diced onion and sauté until translucent.
  2. Add minced garlic and cook until fragrant.
  3. Stir in cumin, paprika, chili powder, and oregano.
  4. Add chickpeas, white beans, and green chilies. Mix well.
  5. Pour in vegetable broth and simmer for 20 minutes.
  6. Stir in coconut milk and nutritional yeast. Simmer another 10 minutes until creamy.
  7. Add lime juice, salt, and pepper. Serve with cilantro and avocado.

Notes

This hearty vegan chili is creamy, protein-packed, and easy to adapt. Perfect for meal prep or cozy family dinners.