Description
This hearty and flavorful 30-Minute White Chickpea Chili is a comforting vegetarian dish packed with beans, corn, and green chiles. It features a rich broth spiced with cumin, smoked paprika, and oregano, thickened with a flour base, and finished with creamy whole milk. Perfect for a quick and satisfying meal, it’s topped with crunchy tortilla chips, melted cheese, fresh avocado, and cilantro for an extra burst of flavor.
Ingredients
Main Ingredients
- 1 Tbsp olive oil (15 mL)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ⅓ cup flour
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- ½ tsp ground black pepper
- 4 cups vegetable broth (1 L)
- 2 15-oz cans navy beans, drained (425 g cans)
- 2 15-oz cans chickpeas, drained (425 g cans)
- 1 15-oz can corn, drained (425 g can)
- 2 4-oz cans diced green chiles (1 hot, 1 mild recommended) (113 g cans)
- 2 cups whole milk (475 mL)
To Serve
- Tortilla chips
- Shredded Monterrey jack cheese
- Diced avocado
- Cilantro
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat. Add diced yellow onion and minced garlic, cooking until the onion softens, about 3 minutes, to develop the base flavors.
- Season: Stir in the flour, cumin, smoked paprika, oregano, salt, and black pepper, coating the onion and garlic mixture to create a flavorful thickening agent for the chili.
- Soup-ify: Gradually pour in the vegetable broth while stirring. Add the drained navy beans, chickpeas, corn, and diced green chiles (including their juices). Cover the pot and allow the chili to simmer gently for at least 5 minutes and up to 30 minutes to blend the flavors.
- Finish and Serve: Remove the pot from heat. To thicken the chili, optionally blend a portion of it using an immersion blender directly in the pot or by ladling about 2 cups into a countertop blender. Stir in the whole milk to add creaminess. Serve hot topped with crushed tortilla chips, shredded Monterrey jack cheese, diced avocado, and freshly chopped cilantro for added texture and flavor.
Notes
- Use whole milk as it adds creaminess; alternatively, heavy cream can be used for a richer texture.
- Adjust the heat level by choosing mild or hot diced green chiles or omitting one can.
- For a thicker chili, blend more of the soup base.
- Can be prepared vegan by substituting whole milk with a plant-based alternative and omitting cheese or using vegan cheese.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
