A perfectly warm and creamy chili for fall or winter. It’s plant-based, gluten free, and oh so tasty. Our recipe combines the protein of chickpeas with flavorful spices and a rich and creamy broth. Plus, the added veggies – green bell pepper and spinach – really send this chili over the top!
It Just Gets Better!
How does it get better? This recipe can be made in less than 30 minutes AND it‘s meal prep friendly! The recipe itself contains six servings, so if you‘re cooking for just yourself that week, there‘s plenty to eat. If you‘re making this for more than just yourself, double the recipe and there‘s that much more deliciousness to go around.
Do I Need Anything Crazy to Make It?
No way! This recipe is super simple and you‘ll only need the basics. The basics being a large soup pot, a cutting board, and a chef‘s knife. See? So simple!
What Can I Pair It With?
This chili goes very well with homemade gluten free corn muffins! Check out this recipe for them here. If you don‘t have the time to make them homemade, no worries! There‘s plenty of good gluten free corn muffin mixes out there. Besides corn muffins, this chili would also go great with some tortilla chips. You could crush them up and drizzle them over the top or dip them directly in the chili. Either way, you‘ve got some great combos to choose from.
Ingredients
- Yellow Onion
- Minced Garlic
- Chickpeas
- Low Sodium Vegetable Broth – No extra salt needed here!
- Coconut Milk – Definitely go with full fat so you can get the full effect of the creaminess of this chili.
- Corn
- Green Bell Pepper – Really any bell pepper will work. If you don‘t have green on hand, red, orange, or yellow are great too.
- Green Chile Peppers
- Baby Spinach
- Lime Juice
- Spices: Cumin, Paprika, Coriander, & Oregano
- Extra Virgin Olive Oil for Cooking – If you prefer to cook with a different oil, go for it!
Substitutions
There isn‘t too much to swap out in this recipe! However, as always, if you prefer garlic cloves or garlic powder instead of minced garlic, this is an easy change to make. I think chickpeas go well in this, but you can always switch them out for a different type of bean. Lastly, if there are any veggies you want to swap out or add, this is easy to do too! Other veggies that would go well with this are kale, mushrooms, or even carrots.
Recipe
White Chickpea Chili
Ingredients
- 1 diced yellow onion
- 1 1/2 tsp minced garlic
- 2 cans of chickpeas
- 1 1/2 cups low sodium vegetable broth
- 2 cans of coconut milk
- 1 can of corn
- 1 diced green bell pepper
- 2 4 oz cans of green chile peppers
- 6 oz baby spinach
- 1 tbsp lime juice
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp coriander
- 2 tbsp extra virgin olive oil for cooking
Instructions
- Add extra virgin olive oil, garlic, and onion to a large soup pot and set to medium heat. Cook until the onions have softened and slightly browned, occasionally sautéing throughout.
- Rinse and drain your chickpea cans. Drain your can of corn.
- Add green bell pepper, chickpeas, corn, and green chile peppers to the pot and stir. Cover and let cook for two minutes.
- Add the spices: cumin, paprika, oregano, and coriander to the pot. Stir, cover, and let cook for another two minutes.
- Add the vegetable broth. Cover and let cook for another 5 minutes. If it starts to boil, turn down to a simmer.
- Add the coconut milk and lime juice and stir to combine. Cover and let cook for a final 10 minutes – allowing it to come to a slight boil.
- Turn off the heat. Stir in the spinach until it wilts. Serve hot and enjoy!
Leave a Reply