White Chickpea Chili

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White Chickpea Chili-our family loves this easy vegan and gluten-free chili recipe! It is full of flavor and perfect for a cold day!

White Chickpea Chili

On Monday, I shared our favorite cornbread recipe. Today, I am sharing an easy recipe for White Chickpea Chili because our pan of cornbread needed a pot of chili to go with it. Chili and cornbread is always a good idea, especially on a chilly day. I wonder if that is why chili is called chili? It is perfect for a chilly day! Ha! I know, different spellings, but still:)

Anyways, I love a good bowl of chili and this White Chickpea Chili is one of my favorites. It is loaded with flavor and super easy to make!

White Chickpea Chili Recipe

I am a vegetarian so I don’t eat the traditional white chicken chili. Instead, of chicken, I use chickpeas! They are great in this chili! I use white beans too so there is plenty of protein going on in this chili!

White Chickpea Chili Recipe

This chili super easy because I use store bought salsa verde. If you want to make salsa verde from scratch, go for it, but store bought works just fine in this recipe. I am all about quick and easy meals lately!

Once your chili is ready to be ladled into bowls, the fun begins! You can top your chili with all kinds of fun toppings…avocado, cilantro, sour cream or Greek yogurt, cheese, jalapeño slices, tortilla strips, lime wedges…go crazy! And don’t forget to serve cornbread on the side!

This chili is packed with pulses! Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. You can sign up for the Half-Cup Habit challenge, and see how easy it can be to add ½ cup serving of pulses to your diet three times a week.

It’s chilly outside, so get your chili on and make White Chickpea Chili for dinner!

If you like this White Chickpea Chili recipe, you might also like:

White Chickpea Chili Recipe

White Chickpea Chili

This healthy chili is loaded with flavor! Top with your favorite chili toppings and enjoy!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes


For the Chili:

  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 15 oz can white beans, rinsed and drained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 16 oz jar mild salsa verde
  • 4 cups low sodium vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 1/4 cup fresh chopped cilantro
  • Juice from 1 medium lime
  • Salt and black pepper to taste

Optional Toppings:

  • Sour cream or plain Greek yogurt
  • Tortilla chips
  • Chopped avocado
  • Chopped cilantro
  • Shredded cheese
  • Lime wedges


  1. 1. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Stir in the white beans, chickpeas, salsa verde, vegetable broth, cumin, chili powder, oregano, cilantro, and fresh lime juice. Season with salt and black pepper, to taste.
  2. 3. Simmer chili on low for about 15-20 minutes. Ladle chili into bowls and serve warm. Garnish with toppings of your choice!
  3. Note-this chili freezes well. For vegan, don't top with sour cream or cheese.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hi, I’m a silent background devoted fan! I never comment, BUT have made most of your recipies..they are easy and tasty , family loves them! I love your site and getting msg with your new recipies! Question I have health issues…that do not allow any really spicy foods..I adjust as needed, also my family little ones that visit do not like hot spice either..
    What over counter salsa have you bought that is mild ? A good brand …I use Paul Newman but it’s rather sweet, I’m a bit lazy some days to make my own..if you have any suggestions up your sleeve , you have little ones too , I would appreciate you sending me some names!mso I can put in pantry..I am disabled and currently do not do my shopping so I buy sot on IHERB and Anazon, but I do get shoppers to go get me items weekly at store, so I’ll try new things, thank you so much! Love your site!!

  2. I didn’t know that you were a vegetarian but I was starting to suspect that was the case based on your savory recipes. How long have you been one?

    I’m coming up on 10 years and I don’t miss meat one little bit. Recipes like this makes it very easy to enjoy eating plants! 🙂

  3. Yum! I had to improvise with a few ingredients (pinto beans instead of white – enchilada sause instead of salsa verde) cause that’s what I had on hand. I also quadrupled the spices, but oh my goodness! this was delicious! I had two bowls last night and am heating up more for lunch today.
    I am always looking for recipes to share with my vegan neighbors (yikes! so much to think about!) but this one will be a hit.
    Thank you!
    p.s. have used quite a few of your cookie recipes also 🙂

  4. Could you please post the nutritional content of your recipes? I would love to make the White Chickpea Chili… Beautiful recipe but no nutritional info.

  5. This was delicious. I raised an eyebrow at the salsa verde but it was so good! My chili turned out a bit soupy so I just rolled with it – I stuck in an immersion blender and turned it into soup. 🙂

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