30-Minute White Chickpea Chili

Name: 30-Minute White Chickpea Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 1 medium yellow onion; 4 cloves garlic; ⅓ cup flour; 2 tsp cumin; 1 tsp each smoked paprika, oregano, salt; ½ tsp ground black pepper; 4 cups vegetable broth; 2 oz cans Navy beans; 2 oz cans chickpeas; 1 oz can corn; 2 oz cans diced green chiles; 2 cups whole milk; To serve: tortilla chips, shredded Monterrey jack cheese, diced avocado, cilantro

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
475 kcal
Course
Main Course, Soup
Cuisine
American

30-Minute White Chickpea Chili

Soren Barrett

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Made with pantry staple ingredients, this one-pot white chickpea chili is ready in just 30 minutes, making dinner a breeze! Packed with corn for a bit of sweetness, a splash of milk for creaminess, and chickpeas for protein, it's a hearty and delicious bowl of coziness.

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Ingredients

Servings

1 Tbsp olive oil 15 mL
1 medium yellow onion diced
4 cloves garlic minced
⅓ cup flour
2 tsp cumin
1 tsp each smoked paprika, oregano, salt
½ tsp ground black pepper
4 cups vegetable broth 1 L
2 oz cans Navy beans or any white bean, drained, 425 g cans
2 oz cans chickpeas drained, 425 g cans
1 oz can corn drained, 425 g can
2 oz cans diced green chiles I like to do 1 hot and 1 mild, 113 g cans
2 cups whole milk 475 mL
To serve: tortilla chips, shredded Monterrey jack cheese, diced avocado, cilantro

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Instructions

Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion (diced), and 4 cloves garlic (minced). Cook until onion is soft, about 3 minutes.
Season: Stir in ⅓ cup flour, 2 tsp cumin, 1 tsp each smoked paprika, oregano, salt, and ½ tsp ground black pepper.
Soup-ify: Stir in 4 cups vegetable broth, 2 15-oz cans navy beans (drained), 2 15-oz cans chickpeas (drained), 1 15-oz can corn (drained), and 2 4-oz cans diced green chiles (not drained). Cover and let simmer for at least 5 minutes, up to 30 minutes.
Serve: Remove from heat. Optionally blend a little bit of the chili to create a thicker texture (either right in the pot with a handheld immersion blender, or by ladling about 2 cups into a countertop blender).Stir in 2 cups whole milk then serve with toppings like crushed tortilla chips, shredded Monterrey jack cheese, diced avocado, and cilantro!

Notes

Storage: Chili is the perfect dish for storing throughout the week. You can make it in advance and store it in an airtight container in the fridge for the week, or you can freeze it for up to three months (just reheat it on the stove low and slow until heated through).

Nutrition Information

Show Details

Serving 1serving Calories 475kcal (24%) Carbohydrates 78g (26%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 8mg (3%) Sodium 850mg (35%) Potassium 900mg (26%) Fiber 21g (84%) Sugar 9g (18%) Vitamin A 50IU (1%) Calcium 220mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 475 kcal

% Daily Value*

Serving	1serving
Calories	475kcal	24%
Carbohydrates	78g	26%
Protein	23g	46%
Fat	9g	14%
Saturated Fat	4g	20%
Cholesterol	8mg	3%
Sodium	850mg	35%
Potassium	900mg	19%
Fiber	21g	84%
Sugar	9g	18%
Vitamin A	50IU	1%
Calcium	220mg	22%
Iron	5mg	28%