White Chickpea Chili (Vegan Twist on a Classic)

Creamy, hearty, and perfectly comforting — this White Chickpea Chili is a plant-based twist on a Southwestern classic. It has all the cozy warmth and depth of traditional white chicken chili, but instead of poultry, it’s loaded with protein-packed chickpeas, velvety coconut milk, and zesty green chiles.

Whether you’re vegan, vegetarian, or simply trying to eat more plants, this chili delivers big, satisfying flavor with minimal effort. It’s a one-pot wonder that’s equally perfect for weeknight dinners, meal prep, or serving a hungry crowd.

What Makes This White Chili Special

This isn’t your average bean soup — it’s comfort food reimagined. Traditional white chili relies on chicken, cream, and cheese for its flavor and richness. Here, chickpeas and coconut milk step up to create a similar creamy texture without dairy or meat.

Each spoonful is silky, slightly spicy, and balanced with lime, corn, and fresh herbs. The coconut milk brings luxurious creaminess while the chickpeas provide a satisfying bite — it’s pure comfort, with none of the heaviness.

Why You’ll Love This Recipe

• 🌿 100% Vegan & Dairy-Free: No cream, cheese, or butter — yet rich and flavorful.
• 💪 Packed with Protein: Thanks to hearty chickpeas, you’ll stay full for hours.
• 🥄 One-Pot Simplicity: Minimal cleanup and perfect for meal prep.
• 🥣 Creamy & Cozy: Coconut milk and spices blend into a luscious, velvety base.
• 🌶️ Customizable Heat: Easily adjust spice levels for mild or spicy chili lovers.

Ingredients

Gather these simple, wholesome ingredients for your vegan chili:

• 2 tablespoons olive oil or avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (4 oz) diced green chiles (mild or hot)
• 1 cup frozen or canned corn
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and black pepper, to taste
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups low-sodium vegetable broth
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• Optional toppings: sliced avocado, jalapeños, tortilla strips, or vegan sour cream

Instructions

1. Sauté the Aromatics
   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Build the Flavor Base
   Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well to coat the onions and garlic with spices — this step builds deep, aromatic flavor.
3. Add Chickpeas and Veggies
   Stir in chickpeas, corn, and diced green chiles. Mix to combine, letting the ingredients absorb the spice mixture for 2 minutes.
4. Add Liquids and Simmer
   Pour in the vegetable broth and coconut milk. Stir thoroughly, scraping the bottom to deglaze any browned bits. Bring to a gentle simmer.
5. Simmer to Perfection
   Reduce heat to low and simmer uncovered for about 20–25 minutes. Stir occasionally until the chili thickens and the flavors meld together beautifully.
6. Finish with Lime and Herbs
   Stir in lime juice and chopped cilantro just before serving. Taste and adjust seasoning as needed.
7. Serve & Garnish
   Ladle into bowls and top with avocado, jalapeños, or a drizzle of vegan sour cream. Serve warm with tortilla chips or crusty bread.

White Chickpea Chili (Vegan Twist on a Classic)

A creamy, comforting vegan chili made with chickpeas, coconut milk, and green chiles — a plant-based take on the classic white chili.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Main Dish, Soup

Cuisine: American, Southwest

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 tbsp olive oil or avocado oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 cans chickpeas drained and rinsed
• 1 can diced green chiles 4 oz, mild or hot
• 1 cup corn frozen or canned
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp chili powder
• 0.5 tsp oregano
• 1 can full-fat coconut milk 13.5 oz
• 2 cups vegetable broth low-sodium
• 1 lime juiced
• 0.25 cup fresh cilantro chopped
• to taste salt and black pepper

Equipment

• Large pot or Dutch oven
• Mixing spoon
• Chef’s knife
• Cutting board

Method

 

1. Heat oil in a large pot. Add onion and cook 4 minutes until soft.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Add cumin, paprika, chili powder, oregano, salt, and pepper. Stir to coat.
4. Add chickpeas, corn, and diced green chiles. Mix and cook for 2 minutes.
5. Pour in coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat and simmer 20–25 minutes, stirring occasionally, until thickened.
7. Stir in lime juice and cilantro before serving. Adjust seasoning as needed.

Notes

For extra creaminess, mash a few chickpeas while simmering or blend one cup of the chili before serving.

Tips for the Best White Chickpea Chili

• Use full-fat coconut milk for the creamiest texture — light versions tend to make the chili thinner.
• Mash a few chickpeas with the back of your spoon as it simmers for a thicker consistency.
• Add depth with roasted corn or fire-roasted green chiles for a smoky flavor.
• Meal prep friendly: This chili tastes even better the next day as the flavors develop overnight.
• Don’t skip the lime juice — the acidity brightens and balances the creamy base perfectly.

Variations

• Spicy Kick: Add diced jalapeño or an extra ½ teaspoon chili powder for a bold bite.
• Creamier Version: Blend one cup of the chili before serving for extra thickness.
• Protein Boost: Add cooked lentils or white beans alongside chickpeas.
• Low-Fat Option: Use light coconut milk or unsweetened cashew milk instead.
• Tex-Mex Style: Top with pico de gallo, vegan cheese shreds, or tortilla chips.

Serving Suggestions

This chili is wonderfully versatile and pairs with a variety of sides:

• With Rice or Quinoa: Makes a hearty, complete meal.
• With Cornbread: Classic comfort pairing — the sweetness complements the spices.
• In Bread Bowls: A fun and cozy presentation for guests.
• With Salad: Balance the richness with a crisp green salad or citrus slaw.

Make-Ahead, Storage & Freezing Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in single portions for up to 3 months. Thaw overnight and reheat gently on the stovetop.
• Reheat: Add a splash of broth or coconut milk to loosen the texture as it warms.

Nutrition Information (Per Serving)

Serves 4–6

• Calories: 310
• Protein: 10g
• Carbohydrates: 32g
• Fat: 16g
• Fiber: 8g
• Sodium: 420mg
• Vitamin C: 20% DV
• Iron: 15% DV

Fun Fact: The Roots of White Chili

White chili originated as a Southwestern variation of traditional chili, featuring white beans, green chiles, and chicken. The “white” aspect comes from the lighter ingredients used — no tomatoes or red chili base. This vegan adaptation maintains the creamy texture and zesty flavor while showcasing the versatility of plant-based cooking.

Why It’s Perfect for Vegans and Non-Vegans Alike

Even meat-eaters love this chili because it’s rich, filling, and satisfying. The combination of chickpeas and coconut milk creates a hearty texture that mimics traditional white chili’s comfort — no tofu or processed substitutes required. Serve it to anyone, and they’ll be too busy going back for seconds to realize it’s vegan!

Final Thoughts

This White Chickpea Chili isn’t just another vegan recipe — it’s a flavor-packed, feel-good bowl that proves plant-based comfort food can be every bit as indulgent as its meat-based counterpart. It’s simple enough for weeknights but special enough for entertaining.

Every spoonful brings warmth, balance, and nourishment — exactly what good chili should do. Make it once, and it’ll quickly become a staple in your home, whether you’re vegan or just love delicious, wholesome food.