White Chickpea Chili

Course: Entrees, Soups
Difficulty: Easy
Pulse Type: Beans, Chickpeas
Specialty Diet: Vegan, Vegetarian
Nutrition: 300 calories or less, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
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Ingredients

Chili:

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 15 oz can white beans rinsed and drained
  • 1 15 oz can chickpeas rinsed and drained
  • 1 16 oz jar salsa verde, mild
  • 4 cups vegetable broth low-sodium
  • 1/2 tsp cumin ground
  • 1/2 tsp chili powder
  • 1/4 tsp oregano ground
  • 1/4 cup cilantro fresh chopped
  • 1 medium lime juiced
  • salt and pepper to taste

Optional Toppings:

  • sour cream or plain Greek yogurt (omit if dairy-free and to make vegan)
  • Tortilla chips
  • avocado chopped
  • cilantro chopped
  • cheese shredded (omit if dairy-free and to make vegan)
  • lime wedges

Instructions

  1. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Stir in the white beans, chickpeas, salsa verde, vegetable broth, cumin, chili powder, oregano, cilantro, and fresh lime juice. Season with salt and black pepper, to taste.
  2. Simmer chili on low for about 15-20 minutes. Ladle chili into bowls and serve warm. Garnish with toppings of your choice!
  3. Note-this chili freezes well.