White Chickpea Chili

Ingredients: Makes 6-8 servings

• 1 yellow onion, diced

• 1 red pepper, diced

• 1 jalapeño, ribs and seeds removed, petite diced

• 5 cloves garlic, thinly sliced

• 1 ½ tablespoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon ground coriander

• 1 teaspoon dried oregano

• 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed OR 1 ½ cups dried chickpeas (soaked overnight)

• 1 (15 oz) can pinto beans, drained and rinsed OR ¾ cup dried pinto beans (soaked overnight)

• 16 oz salsa verde (green salsa)

• 1 (13.5 oz) can low-fat coconut milk

• 2 cups vegetable broth (add more if using dry beans)

• Juice of 1 lime (about two tablespoons)

• Kosher salt & freshly cracked black pepper

  For serving: Homemade tortilla strips, vegan sour cream, fresh chopped cilantro, sliced jalapeño, lime wedges

Directions:

• If using canned beans:

  1. Add onion, red pepper, jalapeño, garlic, spices, salsa verde, coconut milk, vegetable broth, chickpeas, and pinto beans to the crockpot—season with a couple of inches of salt and pepper.

  2. Stir well, cover, and cook:

     • Low: 6–8 hours

     • High: 3–4 hours

  3. Stir in lime juice just before serving. Adjust seasoning with more salt and pepper to taste. Garnish with your favorite toppings.

If using dry beans:

1. Soak beans overnight (8–12 hours) in plenty of water. Drain and rinse before adding to the crockpot.

   • Note: If substituting kidney beans in the future, boil them 10 minutes on the stovetop before adding to the crockpot for safety.

2. Add onion, red pepper, jalapeño, garlic, spices, salsa verde, coconut milk, vegetable broth, chickpeas, and pinto beans into the crockpot. Add an extra 1–2 cups of broth, as dry beans absorb more liquid—season with salt and pepper.

3. Stir, cover, and cook:

   • Low: 8–10 hours

   • High: 5–6 hours

4. Stir in lime juice just before serving. Adjust seasoning. Garnish with toppings. I like to eat this with rice :)