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Home » Blog Posts » Easy Plant Based Recipes » Buddha Bowl Recipes » Chickpea White Chili (dairy free, vegan)

Chickpea White Chili (dairy free, vegan)

By: Jenn Sebestyen / Published: 12/12/2015 / Last Updated: 07/15/2018

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Chickpea White Chili  – a quick and easy vegan white bean chili perfect for any day of the week!

Chickpea White Chili

We are having an exceptionally mild winter so far here in the midwest, but that doesn’t stop me from making all the cozy soups and stews. I really love hearty chills in the cooler months and I decided to do things a little differently this time by making a white bean version.  This Chickpea White Chili has all the spice and depth of flavor of regular chili, but no tomatoes anywhere in site. If you like thick and hearty one pot meals, this comforting dish is for you!

Chickpea White Chili

White Beans for the Win

I used two kinds of white beans in this chili: cannelini beans and garbanzo beans (chickpeas). The cannelini beans provide a nice creaminess while the chickpeas hold up really well and still have a little bite.  I really like the contrast in texture in this recipe.

I added canned diced green chiles and also a fresh jalapeño for heat. You can leave out the fresh one if you don’t want it spicy at all.

Chickpea White Chili

Weeknight Winner

This white chili only needs 20-30 minutes of simmering to bring all the flavors together, making it perfect for any day of the week. It would make a great addition to any football watching party as well…make a double batch and keep it warm in the crockpot.

Feel free to top this white bean chili with the toppings of your choice. I especially loved the tanginess of a little dollop of dairy-free sour cream stirred in right before eating. Fresh cilantro, avocado, or sliced jalapeño are great choices as well. And I have never eaten a chili without tortilla chips for scooping – at least not in my adult life where I get to make my own food choices. 🙂 Tortilla chips and chili just go hand in hand if you ask me!

Chickpea White Chili

Chickpea White Chili

My kids happily ate bowlfuls of this too. They are such bean lovers…makes me so happy! I hope you love this White Chili just as much as we do! If you try this recipe, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!

5 from 1 vote
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Chickpea White Chili
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Chickpea White Chili - a quick and easy vegan white bean chili that's perfect for any day of the week!
Course: Chili, Entree
Cuisine: dairy free, egg free, gluten free, nut free, refined sugar free, soy free, vegan
Servings: 6 servings
Calories: 188 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 1 jalapeño (diced)
  • 2 cans chickpeas (rinsed and drained) (or 3 cups cooked
  • 1 can cannellini beans or creamy white bean of choice (rinsed and drained) (or 1.5 cups cooked)
  • 1 can diced green chiles
  • 1 1/2 tsp cumin
  • 1 tsp dried thyme
  • 1/4 tsp pepper (I used white pepper)
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 3-4 cups vegetable stock (depending on thick/thin you like your chili)
  • 1 cup corn kernels (fresh, canned, frozen - doesn't matter)
Toppings:
  • diced avocado
  • cilantro
  • sliced jalapeño
  • dollop of dairy-free sour cream
  • tortilla chips
Instructions
  1. Saute the onion, garlic and jalapeño over medium heat in soup pot on the stove for 5-7 minutes.
  2. Add the beans, diced green chiles and all the spices and mix well.
  3. Add the broth, stir, and simmer for 20-30 minutes.
  4. Add the corn and simmer another 2-3 minutes.
  5. Serve hot with your favorite toppings.
Recipe Notes

Nutrition facts calculated without toppings.

Nutrition Facts
Chickpea White Chili
Amount Per Serving
Calories 188 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1146mg50%
Potassium 237mg7%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 5g6%
Protein 9g18%
Vitamin A 650IU13%
Vitamin C 19.8mg24%
Calcium 50mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

More Hearty Dairy Free Soup and Stews to Love:

Meatless Taco Chili

Meatless Taco Chili

Slow Cooker Red Lentil Stew with Chickpeas & Orzo

Slow Cooker Red Lentil Stew w/ Chickpeas & Orzo

Lentil Rice Soup

Lentil Rice Soup
Chickpea White Chili - a delicious twist on chili. Full flavored and slightly spicy. Quick and easy...only takes 35 minutes so it's perfect for any night of the week. Or make a double batch, keep it warm in a crockpot and serve it up on game day!

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Comments

  1. Kayla says

    October 21, 2019 at 10:55 am

    What is the serving size?

    Reply
    • Jenn Sebestyen says

      October 21, 2019 at 11:24 am

      I haven’t measured it. Probably about 1.5 to 2 cups.

      Reply
  2. Dianna L Norwood says

    April 16, 2018 at 10:51 pm

    I made this recipe for the 1st time today for a guest who is hard to please. Wow!!! Was this a hit!!! The meal was easy to make & was ready to eat in a snap. The chili was full of spice & filling on a cool day. Thanks for a recipe that will be made often.

    Reply
    • Jenn S. says

      April 17, 2018 at 7:47 am

      That’s so wonderful to hear, Dianna! Thank you so much!

      Reply
  3. Sara says

    December 19, 2015 at 6:17 am

    This was so quick and easy to make. I liked the seasoning; however, my husband would like it cranked up a bit more. So, next time, I’ll add a bit more smoked paprika and chili powder. Thank you for such a healthy recipe!

    Reply
    • Jenn S. says

      December 19, 2015 at 7:52 am

      Thank you, Sara! I’m glad you liked it! For sure, add more spices if you like the heat! An extra jalapeño or two…or even a few dashes of hot sauce before serving. I try to make everything very kid friendly. My kids do like spicy things, but not to the level that some adults can tolerate. LOL! Thanks for the feedback!!

      Reply
      • Sara says

        December 23, 2015 at 6:03 am

        I just realized that perhaps I was supposed to have used the entire jalapeno. Should I have used the seeds and all…which would have kicked up the spiciness that my husband was asking for? (I haven’t cooked a lot with jalapenos.) Thanks!

        Reply
        • Jenn S. says

          December 23, 2015 at 1:27 pm

          You certainly could, Sara! I almost always remove the ribs and seeds because I’m cooking for my kids, too, and I don’t want it too spicy for them. But, if you guys like more heat, definitely add them in!

          Reply
  4. ebeccia1 says

    December 16, 2015 at 10:58 am

    Yum!! This looks seriously fantastic! Nothing like a great chili to cozy up to on cold winter days!!

    Reply
    • Jenn S. says

      December 17, 2015 at 7:31 am

      That’s exactly how I feel!! It’s so homey and cozy! Thanks!!

      Reply
  5. Natalie says

    December 15, 2015 at 2:29 pm

    This looks fantastic, and I love the short time frame from start to eating! The mild winter has been really nice, I can enjoy cozy soups and ice cream all in the same day 🙂 But yeah I have a feeling when the cold comes it might hit hard, so I will need lots of warming meals like this!

    Reply
    • Jenn S. says

      December 16, 2015 at 7:39 am

      Thanks, Natalie! I eat soup and ice cream all year round anyway, no matter the temperature! But, yes, I’m kind of terrified to see what January brings since December has been so nice (except for all the yucky rain!).

      Reply
  6. The Vegan 8 says

    December 14, 2015 at 2:26 am

    This chili looks amazing Jennifer!! Chili ranks up there in my top 5 foods. I could live off of it, all kinds, and this one is gorgeous and all those amazing flavors you got going on! I’d love a bowl right now. It finally is getting cooler here in Texas. Fabulous recipe!

    Reply
    • Jenn S. says

      December 14, 2015 at 12:48 pm

      Oddly, it was 61 degrees here yesterday. So incredibly odd for this time of year. But it’s also been raining the last several days, which to me just screams chili! Thank you, Brandi!

      Reply
  7. Lucie says

    December 13, 2015 at 8:28 am

    Wow, I love how flavorful this is! Smoked paprika is one of my favorites, delish <3

    Reply
    • Jenn S. says

      December 13, 2015 at 6:20 pm

      Thank you, Lucie! I add smoked paprika to nearly everything…I love it so much too!

      Reply
  8. Trinity Bourne says

    December 12, 2015 at 12:47 pm

    You sure know how to make the best feel-good dishes. I love those toppings too… I usually just give people a bowl and say ‘that’s all you are getting’ 🙂 Beautiful!

    Reply
    • Jenn S. says

      December 12, 2015 at 3:25 pm

      You are so sweet, Trinity! I do love my comfort food! And I find that a variety of toppings always makes it fun for the kids…a way to make it their own!

      Reply
  9. Beth Hornback | Eat Within Your Means says

    December 12, 2015 at 12:44 pm

    If by mild winter you mean pouring buckets of rain from the sky for endless days, then we here in the Pacific Northwest are having a mild winter indeed. This chili looks like the perfect way to warm up! Can’t wait to try it.

    Reply
    • Jenn S. says

      December 12, 2015 at 3:25 pm

      Oh no, Beth, that doesn’t sound nice at all! This definitely sounds like a meal you need!

      Reply
  10. Strength and Sunshine says

    December 12, 2015 at 10:46 am

    Mmm creamy beany spicy goodness! And corn…corn is always good (I am missing fresh summer corn so bad right now though!)

    Reply
    • Jenn S. says

      December 12, 2015 at 3:24 pm

      Nothing better than fresh summer sweet corn, but I’m always stocked with frozen all year round just in case! Thanks, Rebecca!

      Reply
  11. Linda @ Veganosity says

    December 12, 2015 at 9:11 am

    I’m loving this mild winter. Fingers crossed that saying that out loud didn’t just jinx it! Your chili looks so perfect for a chilly day or night. I’d love to make a pot and go sit outside around our fire pit. When’s the last time I could say that in mid-December in the Chicago area? 🙂

    Reply
    • Jenn S. says

      December 12, 2015 at 9:56 am

      If you do that, I’m coming over too!! I LOVE fire pits, but it’s usually too cold by the end of October. It’s gross, rainy, foggy today, but you almost don’t even need a coat….so weird…and pretty awesome. Thanks, Linda!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.
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