Vegan White Chickpea Chili
Serves 4
10 mins prep
27 mins cook
37 mins total
This vegan white chili with chickpeas is quick and easy to make, packed with a bit of spice, filling, comforting, and super nutritious! Naturally gluten-free.
In a large pot over medium heat, add the oil, onion, corn, garlic, and jalapeno.
Saute, stirring frequently, for 10 minutes or until all begins to soften and turn golden.
Add the can of green chiles, cumin seeds, paprika, oregano, sugar, garlic powder, and cayenne.
Stir well, and cook for 2 minutes longer or until the spices smell very fragrant.
Turn the heat to high, then add the chickpeas, coconut milk, and water.
Bring to a boil, then reduce to a simmer.
Simmer for 15 minutes or until the much of the liquid has evaporated and the chili is the consistency you prefer.
Turn off the heat, and stir in the cilantro and lime juice.
Salt to taste.
Optionally top with garnishes of choice before serving. Enjoy!
