White Chickpea Chili
A perfectly warm and creamy chili for fall or winter. It's plant-based, gluten free, and oh so tasty. Pairs perfectly with gluten free corn muffins or tortilla chips.
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!