White Chickpea Chili
User Reviews
5
90 reviews
Excellent
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Soup
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Cuisine
American
White Chickpea Chili
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White Chickpea Chili is a creamy, spiced stew featuring cannellini beans, chickpeas, and sweet corn simmered with aromatic onions, garlic, green chiles, and seasonings. The use of heavy cream and sour cream adds richness, balancing the warm spices. Toppings like fresh cilantro, avocado, and tortilla chips bring freshness and varied textures, making it a hearty comfort food option.
Description
This chili begins by sautéing onions and garlic in olive oil with salt and pepper until softened. Diced green chiles and a combination of cumin, smoked paprika, and oregano are added to build depth of flavor. Cannellini beans, chickpeas, and corn are stirred in along with chicken or vegetable stock, then simmered to meld the ingredients and thicken the broth slightly.
Heavy cream and sour cream are stirred in at the end to create a creamy texture and mellow the spices. The chili is served garnished with fresh herbs, tortilla chips, avocado slices, jalapeños, and cheese for extra flavor and texture contrasts. This chili offers a warm, satisfying meal with a mix of creamy and spicy notes.
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Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 (4 ounce) diced green chiles canned
- 1 ½ teaspoons cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon oregano dried
- 1 (14 ounce) cannellini bean drained and rinsed, canned
- 2 (14 ounce) chickpeas drained and rinsed, canned
- 2 ½ to 3 cups chicken stock or veg stock
- 1 cup corn (frozen, canned, fresh, etc)
- ½ cup heavy cream
- ¾ cup sour cream or plain Greek yogurt
- For topping: fresh cilantro, chives, sour cream, tortilla chips, avocado, jalapeños, cheese
Instructions
- Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions and garlic with the salt and pepper. Cook until softened, about 5 minutes. Stir in the green chiles, cumin, smoked paprika and oregano. Cook for another 5 minutes, stirring occasionally.
- Add in the beans and stock. Add in the corn. Bring the mixture to a boil, then reduce it to a simmer and let cook for 15 to 20 minutes.
- Stir in the heavy cream and sour cream, mixing until completely incorporated. Taste and season additionally if needed. You may need an extra 1 teaspoon of salt - this will all depend on the flavor of your stock.
- Serve in bowls topped with cilantro, chives, sour cream, tortilla chips, avocado and cheese.
Genuine Reviews
User Reviews
Overall Rating
5
90 reviews
Excellent
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