Cooked - White Chickpea Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

White Chickpea Chili

6.0

2 tablespoons olive oil

1 yellow onion (diced)

4 cloves garlic (minced)

1 jalapeño (diced, optional)

3 poblano peppers (deseeded and chopped)

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon chili powder

½ teaspoon pepper

8 ounces vegan cream cheese (I used Kite Hill)

½ cup salsa verde (homemade or store-bought)

4 cups broth (I used vegan chicken broth)

2 15-ounce cans chickpeas (drained and rinsed)

1 lime (juiced)

½ bunch cilantro (chopped)

Non-dairy yogurt, tortilla chips, green onion, avocado, cilantro, lime wedges (optional for serving)

Heat the oil in a stock pot over medium heat. Add the onion, garlic, jalapeño, poblano and dry seasonings. Cook down for 5 minutes, stirring frequently.
Add the vegan cream cheese and stir until it is melted and bubbly. Pour in the salsa verde, broth & chickpeas and stir to combine - use more or less broth depending on the consistency you want. Bring to a boil, partially cover and lower heat. Simmer for 20 minutes.
Remove the lid and add the lime juice & cilantro. Taste and adjust the seasonings as needed.
To serve, ladle the chili into bowls and add any of the optional toppings.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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