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 .

White Chickpea Chili

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
6–8 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 8–oz can of green chiles (or 2 4-oz cans)
1 15–oz can of chickpeas
2 15–oz 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

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Instructions

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.
Stir in the oregano, cumin, and cayenne and cook for 1 more minute.
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.
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.
Before serving, stir in the lime juice. Add salt & pepper to taste
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

Nutrition

Serving Size:
Calories: 402
Sugar: 8.1 g
Sodium: 798.9 mg
Fat: 9.1 g
Carbohydrates: 63.2 g
Protein: 20.1 g
Cholesterol: 6.7 mg

Keywords: white chili, chickpea chili