Hearty White Chickpea Chili.
This super hearty white chickpea chili is a comforting hug in a bowl. All the flavor of white chicken chili, minus the meat. A delicious creamy soup loaded with beans, green chiles and all the toppings.
Say hello to my new favorite chili.
And maybe YOUR new favorite chili!
This white chickpea chili is loaded with so much flavor, incredibly texture, is creamy and comforting and oh so delicious.
So, here’s the thing. We LOVE white chicken chili. I’ve had many different versions of it, most were delicious. I’ve had heartier bowls, brothier soups and creamier chilis, all called white chicken chili. I also have a recipe for white chicken chili in The Pretty Dish! We love it.
That’s mostly why I’ve never shared a recipe here with you, since I have one in the book.
Today, we’re making one with chickpeas! Gosh, I love chickpeas so much. They are probably my favorite bean. Super versatile and so satisfying.
This is a two bean chili. I keep the more classic white beans – using cannellini beans here – and added chickpeas in too. Basically using chickpeas instead of chicken. And it comes out perfectly.
Look at how creamy and wonderful this is?!
Lots of favorite ingredients in the bowl. Here’s how it comes together! It is so very easy.
All starts with an onion and some garlic. Of course.
Lots of spices. Cumin, smoked paprika and oregano. Add them in with the onions so that heat activates the flavors.
Green chiles, of course! I use two cans of mild diced green chiles. I always have these on hand.
Then come the beans. Again, I go with cannellini and chickpeas.
Stock + simmering is the name of the game here so the flavor can develop. I also like to add in some corn. My favorite way to do this is by using frozen corn. Throw it in – it thaws instantly.
I use just a touch of cream for the whole pot. But what I really love to do is stir in sour cream or full fat plain greek yogurt. This is the key for a thick and hearty creamy chili. I have been making a version of this with chicken for nearly 15 years. Stirring in the sour cream makes it extra delicious.
Then the best part: TOPPINGS.
Crushed tortilla chips, always. I like to do green onions, cilantro and chives.
Cheese works too. Monterey jack is great, but I also love crumbled cotija, which is what I used here.
I always add a small dollop of sour cream or yogurt on top too.
Then avocado! Maybe jalapenos. More chips, because… life.
See? It’s so simple. So hearty, yet so delicious. This bowl is incredibly comforting. It’s wildly satisfying and really easy to make. Leftovers are delicious.
And of course… you could always stir in some shredded chicken if you really miss it.
White Chickpea Chili
White Chickpea Chili
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 (4 ounce) cans diced green chiles
- 1 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 2 ½ to 3 cups chicken or veg stock
- 1 cup corn (frozen, canned, fresh, etc)
- ½ cup heavy cream
- ¾ cup sour cream or plain greek yogurt
- for topping: fresh cilantro, chives, sour cream, tortilla chips, avocado, jalapeños, cheese
- Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions and garlic with the salt and pepper. Cook until softened, about 5 minutes. Stir in the green chiles, cumin, smoked paprika and oregano. Cook for another 5 minutes, stirring occasionally.
- Add in the beans and stock. Add in the corn. Bring the mixture to a boil, then reduce it to a simmer and let cook for 15 to 20 minutes.
- Stir in the heavy cream and sour cream, mixing until completely incorporated. Taste and season additionally if needed. You may need an extra 1 teaspoon of salt - this will all depend on the flavor of your stock.
- Serve in bowls topped with cilantro, chives, sour cream, tortilla chips, avocado and cheese.
Give me all the crunch.