30-Minute White Chickpea Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
475 kcal
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Course
Main Course, Soup
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Cuisine
American
30-Minute White Chickpea Chili
Description
The 30-Minute White Chickpea Chili begins with a sautéed base of diced onion and minced garlic cooked in olive oil. A mix of flour and spices including cumin, smoked paprika, oregano, salt, and pepper is added to build depth of flavor. Vegetable broth, white beans, chickpeas, corn, and diced green chiles are stirred in and simmered for at least five minutes.
The chili can be partially blended for a thicker texture before stirring in whole milk to create a creamy consistency. It is served warm and enhanced by toppings such as crushed tortilla chips, shredded Monterey Jack cheese, diced avocado, and fresh cilantro that add crunch, richness, and bright notes.
This chili can be prepared in advance and stored chilled for up to a week or frozen for up to three months. Reheat gently on the stove to preserve texture and flavor.
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 medium yellow onion diced
- 4 cloves garlic minced
- ⅓ cup flour
- 2 tsp cumin
- 1 tsp smoked paprika each
- 1 tsp oregano
- 1 tsp salt
- ½ tsp black pepper ground
- 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 milk 475 mL, whole
- tortilla chip to serve; shredded cheese, diced avocado
- Monterey jack cheese
- avocado
- cilantro
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
- This chili stores well in the refrigerator for a week when kept in an airtight container.
- Freezing is suitable for up to three months; reheat slowly on the stove until warmed through.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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