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A bowl of creamy white bean chili topped with diced avocado, shredded cheese, chopped cilantro, and crushed tortilla chips, with a spoon resting in the bowl.
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5 from 31 ratings

30-Minute White Chickpea Chili

Made with pantry staple ingredients, this one-pot white chickpea chili recipe is ready in just 30 minutes, making dinner a breeze!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Vegetarian
Keyword: chickpea chili, vegetarian chili, vegetarian white chicken chili, veggie chili, white chcken chili with chickpeas, white chickpea chili, white chili
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 Tbsp olive oil 15 mL
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • ⅓ cup flour
  • 2 tsp cumin
  • 1 tsp each smoked paprika, oregano, 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 I like to do 1 hot and 1 mild, 113 g cans
  • 2 cups whole milk 475 mL
  • To serve: tortilla chips, shredded Monterrey jack cheese, diced avocado, cilantro

Instructions

  • Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion (diced), and 4 cloves garlic (minced). Cook until onion is soft, about 3 minutes.
    Chopped onions and minced garlic in a gray pot with olive oil, being stirred with a wooden spoon on a light textured surface.
  • Season: Stir in ⅓ cup flour, 2 tsp cumin, 1 tsp each smoked paprika, oregano, salt, and ½ tsp ground black pepper.
    Chopped onions, flour, and assorted spices in a large gray pot with a wooden spoon on a white textured surface.
  • Soup-ify: Stir in 4 cups vegetable broth, 2 15-oz cans navy beans (drained), 2 15-oz cans chickpeas (drained), 1 15-oz can corn (drained), and 2 4-oz cans diced green chiles (not drained). Cover and let simmer for at least 5 minutes, up to 30 minutes.
    A pot containing white beans, corn, green chilies, broth, and a wooden spoon, viewed from above on a light textured surface.
  • Serve: Remove from heat.
    Optionally blend a little bit of the chili to create a thicker texture (either right in the pot with a handheld immersion blender, or by ladling about 2 cups into a countertop blender).
    Stir in 2 cups whole milk then serve with toppings like crushed tortilla chips, shredded Monterrey jack cheese, diced avocado, and cilantro!
    A bowl of creamy soup with corn, beans, shredded cheese, avocado, and tortilla chips, surrounded by extra toppings and a yellow napkin.

Video

Notes

Storage: Chili is the perfect dish for storing throughout the week. You can make it in advance and store it in an airtight container in the fridge for the week, or you can freeze it for up to three months (just reheat it on the stove low and slow until heated through).
Dump & Freeze: I like to make a dump and freezer version of this soup then cook it in my slow cooker. To do this, dump all ingredients uncooked into a freezer bag (omit the broth, flour, and milk) and freeze. When ready to enjoy, dump the frozen ingredients into a slow cooker along with the broth. Cook on high for 2 to 4 hours or low for 6 to 8. Right before servings, stir in use ½ cup cream cheese and optionally blend as instructed in Step 4. Enjoy! (Video for how to make freezer chili below the recipe.)

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 78g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 850mg | Potassium: 900mg | Fiber: 21g | Sugar: 9g | Vitamin A: 50IU | Calcium: 220mg | Iron: 5mg
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