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

Slow Cooker Directions

1. Add onion, pepper, jalapeño, garlic, spices, beans, salsa verde, coconut milk, broth, salt, and pepper. Stir well.

2. Cook:

   • With canned beans: Low 6–8 hours or High 3–4 hours.

   • With dried beans: Low 8–10 hours or High 5–6 hours.

3. Stir in lime juice just before serving. Adjust seasoning.

4. Garnish with toppings and serve with rice if desired.

Stovetop Directions

1. In a large pot, sauté onion, pepper, jalapeño, and garlic in a splash of broth 4–5 minutes until softened.

2. Add spices and toast for 1 minute.

3. Stir in salsa verde, coconut milk, broth, beans, salt, and pepper.

4. Bring to a boil, then reduce to a simmer:

   • With canned beans, simmer for 25–30 minutes.

   • With soaked dried beans: Simmer 50–60 minutes, adding broth as needed until beans are tender.

5. Stir in lime juice before serving. Adjust seasoning. Garnish as desired.

Instant Pot Directions

1. Add onion, pepper, jalapeño, garlic, spices, salsa verde, coconut milk, broth, and beans. Stir well.

2. Lock the lid and set the valve to the Sealing Position.

   • With canned beans: Pressure cook on High for 10 minutes, natural release 10 minutes, then quick release.

   • With soaked dried beans: Pressure cook on High for 30 minutes, natural release 15 minutes, then quick release.

3. Stir in lime juice after cooking. Taste and adjust seasoning. Garnish and serve.