Recipe Contributed By Two Peas and Their Pod

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White Chickpea Chili

Prep Time 10 minutes
Cook Time 30 minutes



  • 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


  • 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.
  • Simmer chili on low for about 15-20 minutes. Ladle chili into bowls and serve warm. Garnish with toppings of your choice!
  • Note-this chili freezes well.