Creamy White Chickpea Chili: A Quick Vegan Delight

This Creamy White Chickpea Chili is a quick vegan delight, combining high-protein chickpeas with creamy coconut milk for a nutritious, gluten-free meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cans chickpeas drained and rinsed
1 can coconut milk light coconut milk preferred
4 cups vegetable broth low-sodium
1 cup salsa verde any green salsa

For the Vegetables

1 medium onion diced
3 cloves garlic minced
1 medium bell pepper chopped
1 cup corn frozen or fresh

For the Spices

1 tablespoon cumin adjust to taste
1 tablespoon chili powder adjust to taste

salt to taste
pepper to taste

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of oil over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until they soften.
Stir in chopped bell pepper and corn, cooking for an additional 3-4 minutes.
Sprinkle in cumin and chili powder, stirring vigorously for 1-2 minutes.
Pour in vegetable broth, coconut milk, and salsa verde, followed by drained chickpeas. Stir well and bring to a gentle simmer.
Reduce heat to low and allow the chili to simmer for 15 minutes, stirring occasionally.
Taste and adjust seasoning with salt and pepper as needed.
Ladle the chili into bowls, serving it warm. Optionally top with fresh cilantro or avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 1200IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

For a thicker chili, blend a portion of the chickpeas before stirring back into the pot. Store in the fridge for up to 4 days or freeze for up to 3 months.

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