Description
This 30-Minute White Chickpea Chili is a hearty and comforting vegetarian soup packed with white beans, chickpeas, corn, and flavorful spices. Perfect for a quick and nutritious weeknight meal, it combines a creamy texture with a mild kick from diced green chiles, finished with optional toppings like tortilla chips, cheese, avocado, and cilantro.
Ingredients
Main 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
- 1 tsp oregano
- 1 tsp salt
- ½ tsp ground black pepper
- 4 cups vegetable broth (1 L)
- 2 15-oz cans navy beans (or any white bean), drained (425 g cans)
- 2 15-oz cans chickpeas, drained (425 g cans)
- 1 15-oz can corn, drained (425 g can)
- 2 4-oz cans diced green chiles (1 hot, 1 mild), not drained (113 g cans)
- 2 cups whole milk (475 mL)
Optional Toppings
- Tortilla chips, crushed
- Shredded Monterrey jack cheese
- Diced avocado
- Fresh cilantro
Instructions
- Flavor Base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion and minced garlic, cooking until the onion is soft and translucent, about 3 minutes.
- Season: Stir in ⅓ cup flour along with 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook for about 1 minute to toast the spices and incorporate the flour, creating a flavorful base.
- Soup-ify: Pour in 4 cups of vegetable broth, then add the drained navy beans, chickpeas, and corn. Add the two cans of diced green chiles, including the liquid. Stir everything together, cover the pot, and let the chili simmer for at least 5 minutes, up to 30 minutes to deepen flavors.
- Serve: Remove the chili from heat. Optionally, use an immersion blender or transfer about 2 cups to a countertop blender to puree partially, creating a thicker, creamier texture. Stir in 2 cups of whole milk to finish. Serve hot with optional toppings such as crushed tortilla chips, shredded Monterrey jack cheese, diced avocado, and fresh cilantro.
Notes
- You can adjust the heat level by using mild or hot diced green chiles according to your preference.
- For a vegan version, substitute whole milk with a plant-based milk like coconut or almond milk, and omit cheese.
- Blending part of the chili is optional but recommended for a creamier texture.
- Make sure to stir frequently after adding flour to avoid lumps forming in the base.
- This chili stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
