Vegan White Chickpea Chili
This White Chickpea Chili is a vegan twist on the ever popular white chicken chili. It's loaded with veggies, beans and plenty of spice in a broth of coconut milk, vegetable broth, and salsa verde. Make room in your monthly meal rotation for this family favorite!
Ingredients
- 1 tablespoonolive oil
- 1yellow onion, diced
- 1red pepper, diced
- 1jalapeno, ribs and seeds removed, petite diced
- 5 clovesgarlic, thinly sliced
- 1 ½ tablespoonsground cumin
- 1 teaspoonchili powder
- 1 teaspoonground coriander
- 1 teaspoondried oregano
- 2cans garbanzo beans, drained and rinsed
- 1can pinto beans, drained and rinsed
- 16 oz.salsa verde (green salsa)
- 1full fat coconut milk
- 2 cupsvegetable broth
- juice of 1 lime (about 2 tablespoons)
- kosher salt
- fresh cracked pepper
- tortilla strips
- sour cream
- crumbled cotija cheese
- fresh chopped cilantro
- sliced jalapeno
- lime wedges
Directions
- 1
Heat oil in a large pot over medium high heat.
- 2
Add onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.
- 3
Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.
- 4
Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
- 5
Add garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining vegetable broth along with a couple pinches of salt and pepper.
- 6
Stir to combine, then bring to a simmer over medium high heat.
- 7
Reduce heat to medium low and simmer for 10 minutes.
- 8
Stir in fresh lime juice and season to taste with salt and pepper.
- 9
Garnish with your favorite toppings – don’t forget the homemade fried tortilla strips – and enjoy!