White Chickpea Chili on the Stove

Whether it’s soup season or not, this Vegetarian Chickpea Chili is certainly one of our all time regular recipes to enjoy. It’s warm, full of nourishing ingredients and only so happens to be plant-based. As an added plus, it’s especially straightforward to make in only over 30 minutes with minimal effort and ingredients you most likely have in your kitchen.

Why you should make this dish

• Incredibly savory. This bowl is full of flavor and texture, and so satisfying served with all your go-to Mexican toppings.
• Speedy & unfussy to make. This chili recipe comes together in one pot with quite little effort in only over 30 minutes. The dependable after-work meal!
• Healthy. It’s a meal that’s hearty and healthy with protein-packed chickpeas and nutritious vegetables. Can easily be made vegetarian or vegan.

Ingredients needed

This healthy white chickpea chili is made with simple ingredients you likely already have in your kitchen, making it the dependable recipe to meal prep or serve on a busy busy-night. Here’s what you need:

• Veggies. You’ll need a white onion, garlic, jalapeño, green chiles & corn.
• Spices. We’re packing in major flavor with oregano, cumin, cayenne and salt & pepper.
• Beans. A mix of chickpeas and white beans give this chili plenty of texture and a boost of plant-based protein.
• Broth. Veggie broth is needed for the reliable consistency and to simmer all of the ingredients together.
• Sour cream. Blended with one can of the white beans and a portion of the broth, this makes the chili deliciously thick and creamy. Feel free to sub with Greek yogurt, a vegan sour cream or yogurt or even cashew cream.
• Cilantro. Fresh cilantro adds a pop of color and freshness.
• Nutritional yeast. Only 2 tablespoons are mixed in for added nutrients and flavor.
• Toppings. This earns a repeat this topped with lime juice, cheese and tortilla strips or chips!

How for this method

This meal is simple and straightforward! Everything is cooked in one pot, and other than a little bit of chopping, it takes particularly little effort to whip up. Here’s the simple method:

Printable recipe in recipe card, below.

1. Sauté vegetables. Heat the oil in a large pot over medium heat. Once hot, sauté the onion for 5 minutes. Add in garlic and jalapeño and cook for 2 additional minutes.
2. Add seasonings. Stir in the oregano, cumin, and cayenne and cook for 1 more minute.
3. Simmer. Mix in the green chiles, chickpeas, ONE can of the white beans, and 3 ½ cups of the broth into the pot; stir and simmer on low for 15 minutes.
4. Add blended beans. Meanwhile, blend together 1 can of the white beans, the yogurt/sour cream and ½ cup of broth. Pour the mixture in the pot along with the corn, cilantro, and nutritional yeast. Stir and simmer for an additional 10 minutes.
5. Serve. Simply before serving, stir in the lime juice. Add Salt & pepper to taste. Top with additional cilantro and ENJOY!!

Expert tips

• Pre-cut veggies. To save a bit of time and effort, buy pre-cut onion and jalapeño from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
• Spice level. If you’re serving this to anyone that might be sensitive to spice, be sure to buy mild green chiles and omit the cayenne pepper.
• Toppings. This chili is great served with avocado slices, guacamole, pico de Gallo, shredded cheese, lime juice, fresh cilantro and tortilla chips.

Frequently asked questions

Storage recommendations

This dish is reliable for meal prep or as a make ahead meal, and reheats particularly well. In fact, it might be even tastier the next day! Like other chili recipes, leftovers can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.

More chickpea recipes

• Ranch Chickpea Salad
• Thai Peanut Chickpea Wraps
• Curried Chickpea Salad
• Chickpea Stuffed Sweet Potatoes
• Chickpea Vegan Pot Pie
• Oven Roasted Chickpeas 4 Ways
• Chickpea Noodle Soup
• Sweet Potato & Chickpea Curry
• Braised Chickpeas