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
Ingredients
- 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
Instructions
- 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.
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13 Comments on “Hearty White Chickpea Chili.”
Wrote my review but forgot to rate! 5 stars all the way!
It is snowing like crazy in Colorado, and I am making it this week for my lunches! I’m going to try and thicken it with a little flour after the onions cook, and will report back. It looks divine as is, but I can’t do that much dairy!!
I made this in the slow cooker! We are struggling to cook with a second kid and I just threw all of the ingredients in at night, except the dairy (and added carrots and celery). In the morning I stirred in milk, because that’s what I had on-hand. Topped with Manchego cheese. Delicious!
Absolutely delicious. Loved the flavours and the creaminess.
Delicious! Easily to make and a hit for the whole family. I made it in advance and reheated it the next day, and it still tasted perfect.
One of the few dishes that I can feed my WHOLE family (they’re picky) and a huge crowd fave.
I’ve made this on two separate occasions and it’s been a roaring hit each time! Even my picky veggie eaters loved it. I sneaked in some diced zuchinni for good measure. Thank you for the recipe ♡
This is one of my favorite soups to make! I’m pregnant and trying to stock my freezer. Do you think I could freeze this??
Surprisingly good!
Changes: 1 can chickpeas, 1 can pinto beans, 1/2 onion, 1 very fat carrot, 1 rib celery, sprinkle of chipotle powder, eyeballed the sour cream
Topped with cotija
Love this one! The green chilies make it. Is there a way to make a nondairy to? Any recommendations.
Very good! I was done with chickpeas, so I exchanged the rates and did 2 cans of beans for one of chickpeas.
This recipe is superb! The whole family loves it, even the baby and the almost 4 year old. Usually I add a little chicken but the recipe is perfect as written. It’s made it into our regular rotation. I love chickpeas but it seems hard to find good recipes where they’re not either roasted and crispy or raw and in a salad. This satisfies that craving! Yum!
Halved the recipe and was still a nice amount (guesstimate 6 cups total, if halved). My food-particular daughter cane in the kitchen to ask, “What are you cooking? It smells so good!” I’ve spent very little time and energy on this dish. If it tastes as great as it smells, it’s becoming a staple in our home. Thank you for this quick & easy recipe!