Vegan White Chickpea Chili
This Vegan White Chickpea Chili is my go-to for cozy evenings; it’s hearty and comforting, plus the creamy texture from the chickpeas is just so satisfying.
You know those chilly nights when all you want is something warm and nourishing?
This chili has been a staple in my home for years.
I love how it combines spices that warm you from the inside out, and it’s so easy to whip up!
Plus, chickpeas are such a great source of protein, making this dish both filling and packed with goodness.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned chickpeas for convenience, but you can totally cook your own if you've got the time! Coconut oat milk adds a nice creaminess, but if you prefer a lighter version, feel free to use a plant oat milk instead. Just keep in mind it won't be as rich.
Tips & Notes
- •I like to save some of the chickpeas to mash and stir back into the chili for extra creaminess.
- •If you want to add a little more depth, try adding a teaspoon of smoked paprika.
Recipe Variations
- •Sometimes I throw in some corn for a sweet crunch – it balances the spices so well!
- •You could swap out chickpeas for white beans or even lentils if you have some on hand.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to a week. Just reheat gently on the stovetop or in the microwave when you're ready to enjoy it again!
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! It tastes even better the next day as the flavors develop. Just store it in the fridge, and it'll last about 4-5 days.
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This Vegan White Chickpea Chili is my go-to for cozy evenings; it’s hearty and comforting, plus the creamy texture from the chickpeas is just so satisfying.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- 2
Stir in the minced garlic, green bell pepper, and jalapeño (if using) and sauté for another 3-4 minutes until softened.
- 3
Add the cumin, oregano, and cayenne pepper, and stir to coat the vegetables in the spices. Cook for an additional minute to let the flavors bloom.
- 4
Next, add the chickpeas, vegetable broth, and coconut oat milk to the pot. Bring it to a gentle simmer.
- 5
Let the chili simmer for about 20 minutes, stirring occasionally. This is when all those lovely flavors meld together.
- 6
Once the chili has thickened slightly, stir in the lime juice and season with salt to taste.
- 7
Serve hot, topped with fresh cilantro and slices of avocado. Enjoy the warmth!
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