With the cold weather a lot of us experienced last week (except those lucky people in California!), I’m sure we’ve all been eating lots of warm comfort food lately. When it gets that cold out all I want for dinner is soup, stew, or chili, but as these can often involve a lot of cooking time to develop enough flavour, during the week I need something that’s a little more quick and easy to prepare.
Enter white chickpea chili!
I love white chicken chili as a refreshing change from tomato-based versions, but I decided to make it a little easier and cheaper to make by using all beans and no chicken. This vegetarian white chili includes mashed chickpeas throughout for thickness, whole chickpeas and white beans for texture (and tons of protein, so you won’t miss the meat!), some corn for a little sweetness, jalapeno for spice, and then vegetable broth, garlic, onions, and seasonings for plenty of flavour.
You end up with a healthy vegetarian chili that’s inexpensive, easy and fairly quick to make, and full of flavour. Perfect for these cold winter nights, and also Sunday playoffs if you usually associate football with chili (and if you're still watching - my team's still in it so I'm all about the football food!)
Hope you all had a good weekend and are dethawing a bit now!
White Chickpea Chili
Adapted from The Neely’s white chicken chili recipe
Serves about 4
Ingredients:
1 teaspoon olive or canola oil
1 large or 2 small yellow onions, chopped
2 cloves garlic, minced
1 jalapeno, minced (use more if you want it to be spicier)
2 (540mL) cans chickpeas, drained and rinsed, divided
1 (540mL) can white kidney beans, drained and rinsed
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
4 cups low sodium vegetable broth
1 tablespoon fresh lime juice
1 cup frozen corn kernels
Salt and pepper to taste
Toppings:
Shredded white cheddar cheese
Chopped fresh cilantro
Light sour cream
Chopped ripe avocado (not pictured in my version but it would be a nice addition!)
Directions:
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onions, garlic, and jalapeno, stir to coat with oil, and sauté until soft and fragrant, stirring occasionally, about 5 minutes.
Meanwhile, rinse and drain your cans of beans, keeping one can of chickpeas separate. Transfer those chickpeas (1 can) to a medium bowl and mash with a potato masher until most beans have been smashed. Set aside.
Add cumin, chili powder, and oregano to the onion mixture in the pan. Stir to coat and let cook for about 1 minute. Add vegetable broth, lime juice, corn kernels, mashed beans, and remaining beans. Bring to a boil, then reduce heat to simmer and let cook about 10-15 minutes.
Season with salt and pepper to taste. Serve warm in bowls topped with shredded cheese, cilantro, a dollop of sour cream, avocado, and additional lime wedges, if desired.
Directions:
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onions, garlic, and jalapeno, stir to coat with oil, and sauté until soft and fragrant, stirring occasionally, about 5 minutes.
Meanwhile, rinse and drain your cans of beans, keeping one can of chickpeas separate. Transfer those chickpeas (1 can) to a medium bowl and mash with a potato masher until most beans have been smashed. Set aside.
Add cumin, chili powder, and oregano to the onion mixture in the pan. Stir to coat and let cook for about 1 minute. Add vegetable broth, lime juice, corn kernels, mashed beans, and remaining beans. Bring to a boil, then reduce heat to simmer and let cook about 10-15 minutes.
Season with salt and pepper to taste. Serve warm in bowls topped with shredded cheese, cilantro, a dollop of sour cream, avocado, and additional lime wedges, if desired.
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