Creamy White Chickpea Chili Ready in Just 30 Minutes

This White Chickpea Chili combines creamy deliciousness with hearty ingredients, delivering a quick and satisfying dinner option.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cans Chickpeas Rinsed and drained
3 cups Vegetable Broth Low-sodium for health
1 can Coconut Milk Can substitute with almond or oat milk
1 cup Bell Peppers Chopped, fresh or frozen
1 medium Onion Finely chopped
2 tablespoons Olive Oil For sautéing

For the Sauce

1 cup Salsa Verde For a zesty kick

For Flavor Boost

1 teaspoon Cumin Adjust based on preference
1 tablespoon Chili Powder Customize to fit heat tolerance

Equipment

large pot

Method

Cooking Steps

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and bell peppers, sauté for about 5 minutes.
Stir in 2 cans of rinsed chickpeas, then add 3 cups of vegetable broth and 1 can of coconut milk. Bring to a gentle simmer.
Add 1 cup of salsa verde, 1 teaspoon of cumin, and 1 tablespoon of chili powder. Stir together and let simmer.
Allow the chili to simmer gently for 15 minutes, stirring occasionally until it thickens slightly.
Remove from heat and serve in bowls. Garnish with fresh herbs like cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Notes

Feel free to add extra veggies for nutrition and flavor. Store leftovers in the fridge for up to 3 days, or freeze for future meals.

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