Chickpea White Chili Recipe

I made this chickpea white chili the other day and it honestly felt like a burst of warm, cozy vibes that totally lifted my mood, with crisp veggies, a mix of cumin, chili powder and other spices, and a zesty splash of lime that i just couldn’t get enough of.

I love my hearty chickpea white chili. It simmers olive oil, yellow onion, garlic, chopped celery and diced carrots with cumin, chili powder, oregano and a pinch of cayenne for extra heat.

I appreciate the nutrient-packed vegetable broth, chickpeas and green chilies finish up with lime juice and fresh cilantro.

Ingredients

• A healthy fat thats good for the heart, giving flavors a smooth, rich base.
• Onions bring natural sweetness and fiber, plus they make the dish aromatc.
• Chickpeas are protein and fiber loaded, making the chili hearty and filling.
• Minced garlic adds a punch of flavor and helps boost the immune system.
• Lime juice adds a sour pop that lifts and balances the earthy flavors.
• Celery gives crunch and a subtle vegetal taste that complements the chili overall.
• Diced carrots add natural sweetness and essential vitamins for a healthier meal.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 2 medium carrots, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (4 oz) diced green chilies
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and minced garlic and cook until the onions become soft and a bit translucent.

2. Toss in the chopped celery and diced carrots and stir them around for about 5 minutes until they start to soften.

3. Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, and if you like a bit of a kick, add 1/4 tsp cayenne pepper. Cook for another minute stirring constantly.

4. Pour in 4 cups of vegetable broth and then add the drained and rinsed chickpeas along with the diced green chilies. Mix everything together.

5. Bring the mixture to a simmer and let it cook for about 20 minutes so the flavors can really come together.

6. Season with salt and pepper to taste. Give it a stir and let it heat through a bit more.

7. Squeeze the juice of one lime into the chili, making sure to stir it in evenly.

8. If the chili is too thick, you can add a splash more broth or water until you reach the consistency you like.

9. Serve hot in bowls, and top each serving with a generous sprinkle of freshly chopped cilantro.

10. Enjoy your Chickpea White Chili while it’s warm, and feel free to adjust the seasoning or add extra lime if needed.

Equipment Needed

1. A large pot to cook the chili on the stove
2. A heat resistant stirring spoon or wooden spatula to mix the veggies and spices
3. A chef’s knife for dicing the onion, carrots, celery and slicing the garlic
4. A cutting board to chop all your ingredients
5. Measuring spoons for the cumin, chili powder, oregano and cayenne pepper
6. Measuring cups to portion out the vegetable broth
7. A can opener for the chickpeas and diced green chilies
8. A garlic press if you like it easier to mince, though a knife works fine too
9. A ladle for serving the hot chili into bowls
10. A citrus juicer or a small bowl to squeeze in the lime juice evenly

This equipment should help you break down and mix all your ingredients properly. Happy cooking!

FAQ

• Q: How spicy is this chickpea white chili?
  A: The heat level is pretty mild by default but if you like it extra spicy, you can add more cayenne pepper or even a diced jalapeño. Don’t be afraid to adjust it to suit your taste.
• Q: Can I make this recipe vegan?
  A: Yes, its completely vegan. All you need to do is use vegetable broth and your ready-to-use canned chickpeas make it a breeze.
• Q: How long does it take to cook?
  A: You’ll be looking at about 10 minutes prep time and roughly 30 to 40 minutes of cooking time. Its a great option for a weeknight dinner when you dont have a lot of time.
• Q: How should leftover chili be stored?
  A: Let it cool and then store it in an airtight container in the fridge. It should be good for about 3 days. You can also freeze it to enjoy later on busy nights.
• Q: Can i substitute the canned green chilies?
  A: Sure, if you dont have canned green chilies, you can use a bit of fresh chopped green chili or even a splash of your favorite hot sauce to give it a similar flavor kick.

Chickpea White Chili Recipe Substitutions and Variations

• Olive oil: You could use avocado oil or even melted butter if you’re looking for a different flavor.
• Yellow onion: If you don’t have one, red onion or shallots can work just fine.
• Vegetable broth: Chicken broth is a good substitute or you can mix water with bouillon cubes for a similar effect.
• Chickpeas: Cannellini beans or even baby lima beans can be a nice alternative if needed.
• Lime juice: Lemon juice works almost as well if you can’t find limes.

Pro Tips

1. Make sure not to burn the garlic and onions. When you’re cinchin up those onions in olive oil, sprinkle a pinch of salt to help them soften quicker. This helps get a sweet, mellow flavor before tossing in the veggies.

2. Toast the spices just right. After you add cumin, chili powder, oregano, and cayenne, keep stirring for about a minute. Toasting them briefly helps unlock the flavors without making them bitter.

3. Add a splash extra liquid if you need it. Once everything’s simmering for around 20 mins, check the chili thickness. If it seems too thick, don’t be afraid to add more broth or water till you find the perfect consistency.

4. Squeeze the lime in last. Really do it right before serving. Fresh lime juice brightens up the whole bowl and its tang can cut through the richness, making every bite pop.

Enjoy makin this hearty chickpea chili, and remember its all about tweaking the flavors to your own taste as you go along.