Vegan White Chickpea Chili

This quick and easy Vegan White Chickpea Chili is the perfect way to turn pantry staples into a warm, hearty, flavor-packed meal. Serve it in big bowls with tortilla chips, over rice, or tucked into burritos, any time you need a cozy, creamy chili with a fresh kick.

Save

We’re big fans of chickpeas and white chili around here. Sautéed onions, garlic, cumin, and green salsa fill the kitchen with that rainy-day comfort smell, while tender chickpeas, white beans, and coconut milk make every spoonful rich and satisfying. Bright pops of red and green peppers keep it tasting fresh and inviting, so it never feels too heavy.

But so many chili recipes lean either too spicy or too creamy and don’t quite hit that perfect balance of heat, texture, and brightness. And when you’ve got extra cans of chickpeas and beans in the pantry, it’s nice to have a go-to way to turn them into something special instead of just another basic soup.

Make Vegan White Chickpea Chili!

Why You’ll Love This Recipe

This vegan chili is a flavorful, plant-based comfort food you’ll return to again and again.

Rich and creamy: Coconut milk gives a silky texture that hugs every chickpea and bean perfectly.

Protein-packed: Chickpeas and pinto beans make it filling without any meat.

Balanced heat: Jalapeños and chili powder give a gentle kick without overpowering the dish.

Quick to make: Ready in under 45 minutes with simple pantry ingredients.

Customizable: Top with tortilla strips, cilantro, sour cream, or cotija cheese for extra flavor.

Bright and fresh: Lime juice and wedges add a zesty finish that elevates every bite.

Save

Ingredients

For the Chili:

• 1 tablespoon olive oil
  
• 1 yellow onion, diced
  
• 1 red bell pepper, diced
  
• 5 cloves garlic, minced
  
• 2 jalapeños, diced (remove seeds for less heat)
  
• 2 (15 oz.) cans garbanzo beans, drained and rinsed
  
• 1 (15 oz.) can pinto beans, drained and rinsed
  
• 16 oz salsa verde
  
• 1 (13.5 oz.) can full-fat coconut milk
  
• 2 cups vegetable broth
  
• 1 ½ tablespoons ground cumin
  
• 1 teaspoon chili powder
  
• 1 teaspoon ground coriander
  
• 1 teaspoon dried oregano
  
• Kosher salt and freshly cracked black pepper, to taste
  
• 1 lime, juice of (about 2 tablespoons)
  
• Fresh cilantro, chopped, for garnish
  

Optional Toppings:

• Tortilla strips
  
• Cotija cheese
  
• Vegan or regular sour cream
  
• Extra lime wedges
  

Save

Step-by-Step Instructions

1. Sauté the Base

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Toss in the red pepper, jalapeños, and garlic, stirring frequently until fragrant. Sprinkle in cumin, chili powder, coriander, and oregano, allowing the spices to bloom and coat the vegetables evenly.

2. Add Beans and Broth

Stir in the garbanzo beans, pinto beans, and vegetable broth. Bring to a gentle simmer. Let it cook for 10–12 minutes to allow the flavors to blend and the beans to heat through.

3. Add Coconut Milk and Salsa Verde

Pour in the coconut milk and stir until fully incorporated. Add the salsa verde and gently mix. Allow the chili to simmer for another 5–10 minutes so the creaminess of the coconut milk balances the acidity of the salsa. Taste and season with salt, pepper, or extra spices as needed.

4. Finish with Lime and Herbs

Remove from heat and squeeze in fresh lime juice for a bright, tangy finish. Garnish with chopped cilantro for freshness. The combination of creamy coconut milk, hearty beans, and tangy lime makes every spoonful satisfying.

Tips & Variations

• Creamy texture: For an even creamier chili, lightly mash a few chickpeas before adding coconut milk.
  
• Adjusting heat: Remove seeds from jalapeños for mild chili, or leave them in for more spice.
  
• Vegetable add-ins: Corn, zucchini, or spinach blend nicely into the chili.
  
• Make ahead: Store in an airtight container for up to 3 days. Reheat on the stove, adding a splash of broth if needed.
  
• Serving tip: Serve with crunchy tortilla strips or a sprinkle of cotija for texture contrast.
  

Serving Suggestions

This chili is perfect as a main meal or served alongside cornbread, rice, or a fresh green salad. Top each bowl with tortilla strips, cotija cheese, or sour cream for extra indulgence. When I serve it for friends, I place lime wedges on the side so everyone can add a zesty kick to their taste. The combination of creamy coconut, beans, and spicy jalapeño keeps everyone coming back for seconds.

Frequently Asked Questions

Can I use only one type of bean?

Yes, garbanzo beans alone or pinto beans alone work well. Mixing adds texture and flavor variety.

Do I need full-fat coconut milk?

Full-fat coconut milk makes the chili creamy and rich, but light coconut milk can work if you prefer.

Can I make it spicier?

Absolutely. Add extra jalapeños, chili powder, or hot sauce to taste.

How long does it keep?

It stays fresh in the fridge for up to 3 days. Reheat gently on the stove.

Can this be frozen?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Final Thoughts

Vegan White Chickpea Chili is hearty, creamy, and bursting with flavor. The coconut milk creates richness, beans provide protein, and salsa verde brightens every bite. It’s easy to make, comforting, and customizable for any spice level. Whether served solo or with toppings, this chili is perfect for cozy nights and crowd-pleasing meals.