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Vegan White Chickpea Chili

A creamy, plant-based chili with chickpeas, pinto beans, coconut milk, and bright green salsa for a flavorful, satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 Servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Method

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

Method
 

  1. Heat oil, sauté onion, red pepper, jalapeños, and garlic until fragrant.
  2. Stir in cumin, chili powder, coriander, oregano, beans, and vegetable broth. Simmer 10–12 minutes.
  3. Add coconut milk and salsa verde, simmer 5–10 minutes.
  4. Finish with lime juice and cilantro. Serve with optional tortilla strips, cotija, or sour cream.