White Chickpea Chili
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This simple, one-pot White Chickpea Chili is creamy & delicious. The perfect bowl of coziness to serve up on a cold day – don’t forget the tortillas chips!
We are keeping things simple & cozy today with this delicious White Chickpea Chili! Made in one-pot with a simple list of ingredients, this is a tasty dinner that everyone will love. Served with all kinds of toppings AND the leftovers are great the next day!
Step One: Prep the Ingredients
I find that this recipe moves quicker when I have everything chopped and ready to go. Here is what you’ll need:
- olive oil
- yellow onion
- garlic
- jalapeño
- poblano peppers
- cumin
- smoked paprika
- garlic powder
- onion powder
- chili powder
- pepper
- vegan cream cheese – I used Kite Hill
- salsa verde – homemade or store-bought
- broth – I used vegan chicken broth
- chickpeas
- lime juice
- cilantro
Step Two: Assemble the Chili
Since this is made in one pot, the preparation of this dish is super simple. We’re just going to layer the flavors.
Heat the oil in a stock pot over medium heat. Add the onion, garlic, jalapeño, poblano and dry seasonings. Cook down for 5 minutes, stirring frequently.
Add the vegan cream cheese and stir until it is melted and bubbly. Pour in the salsa verde, broth & chickpeas and stir to combine. Bring to a boil, partially cover and lower heat. Simmer for 20 minutes.
Remove the lid and add the lime juice & cilantro. Taste and adjust the seasonings as needed.
Step Three: Serve
The most fun part about this recipe is the toppings…obviously! And I have so many favorites:
- avocado
- green onion
- non-dairy yogurt
- cilantro
- tortillas chips – check the recipe notes to see how I make mine in the air fryer!
Ladle the chili into bowls and add as many toppings as your heart desires (or your bowl can hold). The leftovers can be reheated on the stove or in the microwave. You can also pop this in the freezer for easy meals later on!
Need more recipe inspo? Check these out:
White Chickpea Chili
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño diced, optional
- 3 poblano peppers deseeded and chopped
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 8 ounces vegan cream cheese I used Kite Hill
- 1/2 cup salsa verde homemade or store-bought
- 2-4 cups broth I used vegan chicken broth
- 2 15-ounce cans chickpeas drained and rinsed
- 1 lime juiced
- 1/2 bunch cilantro chopped
- non-dairy yogurt, tortilla chips, green onion, avocado, cilantro, lime wedges optional for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, jalapeño, poblano and dry seasonings. Cook down for 5 minutes, stirring frequently.
- Add the vegan cream cheese and stir until it is melted and bubbly. Pour in the salsa verde, broth & chickpeas and stir to combine – use more or less broth depending on the consistency you want. Bring to a boil, partially cover and lower heat. Simmer for 20 minutes.
- Remove the lid and add the lime juice & cilantro. Taste and adjust the seasonings as needed.
- To serve, ladle the chili into bowls and add any of the optional toppings.
Video
Notes
- Use more or less broth depending on how thick you want it. The longer you can cook this down the thicker it will get.
- I made my tortilla chips in the air fryer. To make them, cut corn tortillas into quarters, layer them in the air fryer basket, spray with oil and cook at 370 for 8-10 minutes, or until crispy – flipping every few minutes. Remove from the air fryer and sprinkle with salt.
This was incredible! Will be making it over and over as a staple.
Thanks so much Megan!
This is a delicious white chili! Great flavors…..I followed your recommendation of using as much broth as suits you….Also used chickpeas and cannellini beans. Really good and will be making again and again! Thank you ~~
Thanks so much Judy!
So good! My husband and I usually aren’t the biggest fans of chickpeas, but we decided to give this recipe a go and I’m so glad we did! I literally just finished eating a bowl of leftovers. Just a note for others who may not be 100% plant based: using a whole block of dairy cream cheese instead of the called for vegan makes this dish super rich. Amazing and velvety if that’s what you’re looking for, but next time I think I’ll start with just half a block to begin with just because we found it to be a bit too rich for a normal Monday night. Thank you TSV for another delicious meat free dinner to add to the rotation!
Yayyyy! So glad you and your husband loved it!
This was so yummy; your recipes are always so flavorful! I did 4 cups of broth and added in 1/4 cup quinoa and half a bag of soy curls when the soup was simmering, and I loved having both of those added in to soak up the yummy flavor. I grew up in southern New Mexico and crave meals like this– I’ll definitely make this again!! Thank you for all you do to create such yummy recipes!!
Thanks so much Brittany!
Super yummy and very filling! I was unsure about the cream cheese because I am not the biggest fan but it worked perfectly!
Thanks Alexa! So glad you enjoyed it!
Really liked this recipe and will make it again. After reading the reviews I only added 2 cups of water and it was thick and flavorful. Will probably not seed the jalapeño next time. It was relatively mild. Love the toppings.
So glad you liked it Kelly!
This is so easy to make and so delicious. It’s unbelievably flavorful. Ate the entire batch myself. Great for meal prep and leftovers. Everything I make from your site never disappoints. Thank you! 🙂
Thanks so much Emily!
This recipe is FANTASTIC! I added corn and chicken flavored soy curls. I look forward to trying some of your other recipes. My whole family loved it.
Ohhhhh love the idea of adding soy curls! Great add!
This was delish!
It reminded me of white chicken chili I used to make when I used to eat meat. My meat-eating husband and son enjoyed it, too.
Enjoyed the left-overs for todays lunch. 😋
Thanks Dana! So glad it was a hit with the whole family!
I was super skeptic of this recipe. It seemed quite basic, but in the end we really enjoyed it. Everyone had seconds. The smell in the house was so good. Wanted to walk out & back in just to smell it again.
Next time I will boil it down more, seemed more like a soup that a chili, maybe have the second can be another kind of bean. My mind related chili to a variety of beans.
Thanks for the feedback! So glad you liked it!
It was way too watery. So disappointed. I also added Tajin and more flavor. It was more like a soup.
This is a repeat recipe! We used low sodium broth, low sodium garbanzo beans, and low sodium tortilla chips. We added corn and we used a little less veggie broth than the recipe called for. We will be making this again!
Thanks so much Angel! So glad you enjoyed it!!
This is the first recipe I’ve made from your website. I’m loving it! The white chickpea chili was delicious! Definitely going to keep as part of my favorite recipes collection! Tonight I’m trying the black bean enchiladas. Can’t wait!
So glad you liked this Nicole! Enjoy the enchiladas 🤗
This was delicious! Looking forward to the leftovers already.
Thanks so much Elissa!
This was delicous! Looking forward to the leftovers for the week ☺️
So glad you enjoyed this Elissa!