Description
This White Chickpea Chili is a comforting and hearty dish featuring a flavorful blend of white beans, chickpeas, corn, and diced green chiles simmered with aromatic spices in a creamy broth. It’s perfect for a cozy meal and can be customized with toppings like shredded Monterrey jack cheese, diced avocado, and tortilla chips for added texture and flavor.
Ingredients
Base Ingredients
- 1 Tbsp olive oil (15 mL)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
Spices and Flour
- ⅓ cup flour
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- ½ tsp ground black pepper
Soup Ingredients
- 4 cups vegetable broth (1 L)
- 2 15-oz cans navy beans or any white bean, 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 and 1 mild recommended), not drained (113 g cans)
Final Additions and Toppings
- 2 cups whole milk (475 mL)
- To serve: tortilla chips, shredded Monterrey jack cheese, diced avocado, cilantro
Instructions
- Flavor Base: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced medium yellow onion and minced garlic cloves, cooking until the onion softens and becomes translucent, about 3 minutes.
- Season: Stir in one-third cup of flour followed by 2 teaspoons cumin, 1 teaspoon each of smoked paprika, oregano, and salt, and half a teaspoon of ground black pepper. Continue cooking briefly to toast the spices and incorporate flour, which will help thicken the chili.
- Soup-ify: Gradually stir in 4 cups of vegetable broth, then add the drained navy beans, drained chickpeas, drained corn, and both cans of diced green chiles with their juice. Cover the pot and allow the chili to simmer on medium-low for at least 5 minutes and up to 30 minutes, letting the flavors meld and the soup thicken.
- Serve: Remove the pot from heat. For a thicker texture, optionally blend a portion of the chili either directly in the pot using an immersion blender or by ladling about 2 cups into a countertop blender. Stir in 2 cups whole milk gently until combined. Serve hot, garnished with crushed tortilla chips, shredded Monterrey jack cheese, diced avocado, and fresh cilantro as desired.
Notes
- Storage: This chili stores well for the week. Keep in an airtight container in the refrigerator for up to one week or freeze for up to three months. Reheat gently on the stovetop over low heat until warmed through.
- Dump & Freeze Version: For a freezer-friendly version, combine all ingredients except the broth, flour, and milk in a freezer bag and freeze. When ready to cook, place frozen ingredients into a slow cooker with the vegetable broth. Cook on high for 2 to 4 hours or low for 6 to 8 hours. Before serving, stir in ½ cup cream cheese and optionally blend for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
