White chickpea chili

Heather Disarro

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White chickpea chili is the vegan answer to white chicken chili. All of the flavor and none of the guilt!

white chickpea chili

White chickpea chili

Serves 6


  • 2 tablespoons olive oil
  • 1 whole onion, chopped
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 2-1/2 cups cooked chickpeas
  • 1 (10 ounce) can chopped green chiles
  • 4 cups vegetable stock
  • 1/2 cup plain soy or almond milk
  • 1/2 cup plain soy yogurt


  1. Heat a large stockpot over medium heat.
  2. Add the oil, onion, carrots, celery, garlic, salt and pepper and cook until vegetables start to become soft, about 5 to 7 minutes.
  3. Add the cumin, chickpeas, green chiles and vegetable stock and stir to combine.
  4. Bring the mixture to a boil, and then reduce heat and cover.
  5. Simmer for 25 to 30 minutes.
  6. Remove from heat and stir in the milk and plain yogurt.
  7. Serve hot.

More hearty and satisfying vegan chili recipes

Seitan chili
Vegan Thanksgiving chili
Super easy tofu chili

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.