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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
Cook Time 25 minutes
Total Time 35 minutes
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.