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–+ servings
White Chickpea Chili

Hearty White Chickpea Chili for a Cozy Weeknight Dinner

This White Chickpea Chili is a comforting, protein-rich vegetarian dish ready in 30 minutes, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 can Chickpeas, drained Canned or cooked from dry
  • 2 pieces Bell Peppers Chopped
  • 1 medium Onion Chopped
  • 1 can Coconut Milk Light coconut milk recommended
  • 2 cups Vegetable Broth Low-sodium preferred
  • 0.5 cup Salsa Verde Homemade or store-bought
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
Optional Toppings
  • 0.25 cup Fresh Cilantro Chopped
  • 1 piece Avocado Sliced
  • 1 piece Lime Cut into wedges

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Chop one medium onion and two bell peppers into small, even pieces. Set aside.
  2. Add two tablespoons of olive oil to the pot over medium heat.
  3. Sauté the chopped onions and bell peppers for 3-5 minutes until softened.
  4. Stir in one can of drained chickpeas, one teaspoon each of cumin and chili powder, and cook for another 1-2 minutes.
  5. Add one can of coconut milk, two cups of vegetable broth, and half a cup of salsa verde to the pot.
  6. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes.
  7. Reduce heat to low and let the chili simmer for 15-20 minutes, stirring occasionally.
  8. Taste and adjust seasoning as necessary before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 3mg

Notes

Blend a portion for a creamier texture. Store in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.

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