White Chickpea Chili
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!
Equipment
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
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.
Nutrition
Calories: 351kcal | Carbohydrates: 35g | Protein: 14g | Fat: 20g