Description
A simple, flavorful chili recipe using white chickpeas as the main protein.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans white chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 (4-ounce) can diced green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and bell pepper. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed chickpeas, vegetable broth, diced green chilies, cumin, oregano, and cayenne pepper if using.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, allowing flavors to meld.
- Remove about 1 cup of the chili mixture and mash it with a fork or immersion blender to thicken the chili slightly. Return the mashed portion to the pot.
- Season with salt and black pepper to your taste.
- Serve hot.
Notes
- For a creamier texture, blend half of the chickpeas before adding them back to the pot.
- Garnish with fresh cilantro or a squeeze of lime juice before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 15
- Protein: 14
- Cholesterol: 0
Keywords: white chickpea chili, vegetarian chili, easy chili, healthy soup, chickpea recipe