White Chickpea Vegan Chili

White Chickpea Vegan Chili is everything a comforting bowl should be—warm, hearty, deeply flavorful, and incredibly satisfying. From the very first spoonful, this plant-based chili delivers cozy richness while still feeling balanced and nourishing. Thanks to tender chickpeas, aromatic spices, and a gently thickened broth, each bite feels comforting without being heavy.

Unlike traditional red chili, white chili leans into subtle warmth rather than heat. As a result, the flavors feel layered and inviting, yet still bold. Meanwhile, chickpeas provide protein and texture, making this dish ideal for weeknight dinners or relaxed weekend cooking. Additionally, it reheats beautifully, so leftovers taste even better the next day.

Interestingly, white chili became popular as a lighter alternative to tomato-forward versions, especially in Southwestern-inspired cooking. Over time, it evolved into countless variations, including this vegan-friendly take. Whether served with fresh herbs, dairy-free yogurt, or crusty bread, this chili proves that plant-based comfort food can be both satisfying and approachable.

Recipe Yield: 4–6 servings

INGREDIENTS

4 cups cooked chickpeas, drained and rinsed
1½ cups diced carrots
1½ cups diced celery
3 cups vegetable broth
½ cup full-fat coconut milk
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp chili flakes
½ tsp salt
¼ tsp black pepper
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp fresh lime juice

Optional toppings: chopped cilantro, diced onion, vegan sour cream, chili flakes

INSTRUCTIONS

1. Sauté the aromatics:
First, heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 4–5 minutes until softened and translucent.

2. Bloom the spices:
Next, stir in garlic, cumin, smoked paprika, coriander, chili flakes, salt, and pepper. Cook for 30 seconds until fragrant.

3. Build the base:
After that, add tomato paste and stir well. Cook for 1 minute to deepen the flavor before adding chickpeas, carrots, and celery.

4. Simmer gently:
Then, pour in vegetable broth and bring to a gentle simmer. Reduce heat, cover, and cook for 20–25 minutes until vegetables are tender.

5. Finish and balance:
Finally, stir in coconut milk and lime juice. Simmer uncovered for 5 minutes, then taste and adjust seasoning as needed.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Naturally thickened texture:
  Lightly mashing a small portion of chickpeas helps thicken the chili naturally, creating body and richness without dairy or starches.
• Flavor develops over time:
  Allowing the chili to rest for 10 minutes before serving helps the spices settle and deepen, resulting in a more cohesive flavor.
• Excellent for meal prep:
  This chili stores and reheats beautifully. In fact, the flavors improve overnight, making it ideal for make-ahead meals.