With the cold weather setting in, I'm eager to whip up meals from my pantry. Minimal cleanup and maximum taste are my goals. This vegetarian white chickpea chili fits the bill perfectly.
I've experimented with many vegetarian chilis—this lentil chili recipe remains a favorite for chilly nights, and Camille's sweet potato black bean chili has long been a staple. These vegetarian chilis provide hearty satisfaction similar to meat-based recipes, bursting with the flavors I love. This version is loaded with plant-based protein from chickpeas and crumbled tofu, topped off with my favorite ingredients. The best part? It's a one-pot wonder, and the leftovers taste just as good.
Ingredients for Vegetarian White Chickpea Chili
This recipe typically uses ingredients I already have, making it a perfect option for cleaning out the pantry and fridge.
Yellow onion. Diced, it forms the flavor base.
Cumin, coriander, chili flakes, oregano. This spice blend adds depth and warmth to the chili.
Jalapeno. A chopped jalapeno provides heat; substitute with a serrano for more spice if desired.
Poblano. Adds a smoky flavor, but can be omitted if not available.
Green bell pepper. Optional, but I love sneaking in more veggies.
Garlic. Use as much as you like!
Corn. Also optional, but it adds a hint of sweetness.
Chickpeas and cannellini beans. Use one or both for great texture.
Vegetable broth. Use store-bought or homemade; chicken broth works too.
Milk or cream. I use whatever I have for creaminess; opt for plant-based milk for a vegan version.
Preparation and Storage Tips
Here are some handy tips to simplify this one-pot meal.
Prep your ingredients beforehand. Having everything ready makes cooking smoother and more enjoyable.
Caramelize the onions and peppers for enhanced flavor. Allowing them to soften and develop a bit of sweetness with the spices enriches the dish. This extra effort pays off, especially in vegetarian dishes.
For a creamy texture, blend a portion of the chili before adding the tofu. Blending beans with a splash of milk or cream creates a rich consistency without excessive cream. For a richer flavor, add more heavy cream!
Store leftovers in an airtight container in the refrigerator and reheat on the stovetop with a bit of broth. This keeps well for several days, making it ideal for meal prep.
Customizing Your Chili Recipe
The beauty of this recipe lies in its flexibility. Adjust it to suit your taste and what you have available.
Add some cayenne or pickled jalapenos when sautéing the onions for extra heat. Feel free to substitute beans based on what you have; I often use pinto or black beans. If tofu isn't your thing, shredded chicken is a great alternative.
The toppings are a fun opportunity for creativity! I enjoy fresh herbs, pickled onions, charred corn, salsas, and anything else that suits your palate!
Description
A simple vegetarian white chili loaded with plant-based protein.
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1/2 tsp red chili flakes
- 1 tsp oregano
- 1 1/2 tsp salt (adjust to taste)
- 1 small jalapeno, chopped
- 1 poblano pepper, chopped
- 1 green bell pepper, chopped
- 2 large garlic cloves, minced
- 1 cup thawed frozen corn
- 1 can chickpeas, drained
- 1 can cannellini beans, drained
- 32 oz vegetable broth
- Splash of cream or milk
- 1 block extra firm tofu, crumbled
- Juice of 1 lime
- Toppings: sour cream, cheddar cheese, cilantro, pickled jalapenos, tortilla chips, etc.
Instructions
- In a large pot over medium heat, add olive oil. Sauté onion with spices until translucent. Then add jalapeno, poblano, green bell pepper, and garlic, cooking until softened.
- Mix in corn, chickpeas, and cannellini beans. Pour in the broth, cover, and simmer for about 10 minutes.
- Transfer a portion of the beans and broth to a blender, adding a splash of milk or cream (let cool slightly first). Blend until smooth, then return to the pot and stir in the crumbled tofu. Let simmer uncovered for 10-15 minutes to thicken.
- Remove from heat and stir in lime juice.
- Serve hot with your favorite toppings and enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: chili
Keywords: vegetarian, chickpea, tofu, chili
