Cozy Vegetarian White Chickpea Chili is easy to make with green chiles, corn, chickpeas and blended white beans to make it thick and creamy. This is a wonderful plant-based dinner the whole family will love. Serve with cheese, avocado, cilantro and tortilla chips for the perfect meal!

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

Save This Recipe Form

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!

Why you should make this recipe

  • Incredibly delicious. This bowl is full of flavor and texture, and so satisfying served with all your favorite Mexican toppings.
  • Quick & easy to make. This chili recipe comes together in one pot with very little effort in just over 30 minutes. The perfect weeknight 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.
Spoonful of chickpea chili.

Ingredients needed

This healthy white chickpea chili is made with simple ingredients you likely already have in your kitchen, making it the perfect recipe to meal prep or serve on a busy weeknight. 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 perfect 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. Just 2 tablespoons are mixed in for added nutrients and flavor.
  • Toppings. We love this topped with lime juice, cheese and tortilla strips or chips!
Ingredients needed to make chickpea chili divided into small bowls.

How to make this recipe

This meal is simple and straightforward! Everything is cooked in one pot, and other than a little bit of chopping, it takes very 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. Just before serving, stir in the lime juice. Add Salt & pepper to taste. Top with additional cilantro and ENJOY!!
Stirring a pot of white chickpea chili.

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

Is chickpea chili good for you?

Yes, this is loaded with wholesome ingredients that contain plenty of vitamins and minerals. And chickpeas are a great source of plant-based protein, especially for vegetarians and vegans. In addition, they are packed with vitamins and minerals. These include choline, which helps your brain and nervous system run smoothly, as well as folate, magnesium, potassium and iron. They are also high in vitamin A, E and C.

Should you peel chickpeas for this recipe?

There is no need to peel the very thin skin that chickpeas (garbanzo beans) have on the outside. You can eat them with the skin on, and in this chili, you won’t even notice the skin. However, removing the skins when making hummus makes it extra creamy and smooth.

Can I use dried chickpeas in chili?

Yes, but if you do, you will need to pre-cook the dried chickpeas and then proceed with the recipe. See this guide for cooking dried chickpeas.

Storage recommendations

This dish is perfect for meal prep or as a make ahead meal, and reheats very 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.

White bowl filled with white bean chili.

More chickpea recipes

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Chickpea Chili topped with cheese and a lime wedge.

White Chickpea Chili


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Brita Britnell
  • Total Time: 45 minutes
  • Yield: serves 6
  • Diet: Vegetarian

Description

Cozy Vegetarian White Chickpea Chili is easy to make with green chiles, corn, chickpeas and blended white beans to make it thick and creamy. This is a wonderful plant-based dinner the whole family will love. Serve with cheese, avocado, cilantro and tortilla chips for the perfect meal!


Ingredients

Units Scale
  • 1 tablespoon of olive oil
  • 1 medium white onion, diced
  • 68 cloves of garlic, minced
  • 1 medium jalapeno, finely chopped (optional)
  • 1 1/2 teaspoons of oregano
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne
  • 1 8oz can of green chiles (or 2 4-oz cans)
  • 1 15oz can of chickpeas
  • 2 15oz cans of white beans (divided)
  • 4 cups of veggie broth, divided
  • 1/2 cup of sour cream or greek yogurt (vegan as desired- cashew cream also works well here)
  • 1 cup of frozen corn
  • 1/2 cup of chopped fresh cilantro (plus more for serving)
  • 2 tablespoons of nutritional yeast
  • Juice of half a lime (~1 tablespoon)
  • Salt & pepper to taste

Instructions

  1. 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. Stir in the oregano, cumin, and cayenne and cook for 1 more minute.
  3. 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. 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. Before serving, stir in the lime juice. Add salt & pepper to taste
  6. Top with additional cilantro and ENJOY!!

Notes

Leftovers can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American