Vegan White Chickpea Chili
Total Time
37 minutes
Prep Time
10 minutes
Cook Time
27 minutes
Rating
4.97 out of 5 stars
(54)
Ingredients
4 servings
- 2 tablespoons avocado oil (or olive oil)
- 1 white or yellow onion (finely chopped)
- ½ cup corn kernels (fresh or frozen)
- 6 garlic cloves (minced)
- 1 jalapeno pepper (finely chopped)
- 1 4-ounce can diced green Hatch chiles
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (any oregano is preferred but Mexican is best)
- 1 teaspoon coconut sugar (or any granulated sugar)
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 15-ounce can chickpeas (rinsed and drained)
- 1 13.5-ounce can full fat coconut milk (save can, see below)
- 2 cans water (fill the coconut milk can with water two times!)
- ¼ cup fresh cilantro (chopped, plus more for garnishing)
- 1 tablespoon lime juice
- salt (to taste)
- garnishes (avocado, crushed tortilla chips, sour cream, cheese, etc.)
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Preparation
Step 1
In a large pot over medium heat, add the oil, onion, corn, garlic, and jalapeno.
Step 2
Saute, stirring frequently, for 10 minutes or until all begins to soften and turn golden.
Step 3
Add the can of green chiles, cumin seeds, paprika, oregano, sugar, garlic powder, and cayenne.
Step 4
Stir well, and cook for 2 minutes longer or until the spices smell very fragrant.
Step 5
Turn the heat to high, then add the chickpeas, coconut milk, and water.
Step 6
Bring to a boil, then reduce to a simmer.
Step 7
Simmer for 15 minutes or until the much of the liquid has evaporated and the chili is the consistency you prefer.
Step 8
Turn off the heat, and stir in the cilantro and lime juice.
Step 9
Salt to taste.
Step 10
Optionally top with garnishes of choice before serving. Enjoy!
Step 11
Save recipe for the next time?
