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5.0 from 51 votes

30-Minute White Chickpea Chili

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Season: Stir in ⅓ cup flour, 2 tsp cumin, 1 tsp each smoked paprika, oregano, salt, and ½ tsp ground black pepper.
  3. 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.
  4. 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

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

% 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.