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Chickpea and White Bean Chili
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Chickpea and White Bean Chili

I make a whole bunch of different variations to swap up the flavors and keep the kids from growing tired of the same old chili every week. With homemade veggie stock, chickpeas and two types of white beans this vegetarian chili is loaded with protein.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: dinner, Main
Cuisine: American
Keyword: healthy
Servings: 6 -8
Author: Beard and Bonnet
Cost: $15

Equipment

  • Large soup pot
  • Mixing bowl

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped red bell pepper or 1 medium sized pepper
  • ½ cup chopped poblano pepper or 1 small pepper
  • 1 jalapeno seeds removed and chopped
  • 1 large red onion chopped, or 2 - 2 ½ cups
  • 3 cloves garlic minced
  • ½ tablespoon cumin
  • 1 teaspoon dried oregano crushed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground cloves
  • 1 tablespoon hot sauce
  • 3 ½ cups homemade vegetable broth
  • 1 ½ tablespoons tapioca flour or cornstarch
  • 1 15- ounce can chickpeas drained and rinsed
  • 1 15- ounce can cannelini beans drained and rinsed
  • 1 15- ounce can great northern beans rinsed and drained
  • 1 cup shredded Monterey jack cheese omit if vegan
  • ¼ cup heavy cream omit of vegan
  • kosher salt to taste

Instructions

  • In a large soup pot heat the olive oil over medium-high heat. Add the red bell pepper, poblano, jalapeno, and onion; cook until the onions are translucent stirring frequently. Add the garlic and cook until fragrant, about 1 minute. Add the cumin, oregano, red pepper flakes, cloves, and hot sauce stirring to incorporate. Cook for 4-5 minutes until the onions and peppers are beginning to brown.
  • In a mixing bowl combine the broth with the tapioca flour or cornstarch and mix with a whisk until completely combined; set aside.
  • Add all of the beans to the veggies and pour the broth into the pan as well, stir to combine. Raise the heat to high and bring to a boil, cover partially with a lid and reduce the heat to low. Simmer the chili for 45 minutes.
  • If using the cheese and cream add them now and stir until the cheese is completely melted.

Notes

Store leftovers in the refrigerator for up to 3-4 days.