Chickpea White Chili
Try this Chickpea White Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 2 garlic cloves minced
- 1/2 tsp salt
- 1 tsp chili powder
- diced avocado
- 1 tsp oregano
- tortilla chips
- 1 tsp dried thyme
- 1 onion, diced
- 1 tsp smoked paprika
- cilantro
- 1 1/2 tsp cumin
- 1 can diced green chiles
- sliced jalapeã±o
- 1 jalapeã±o, diced
- 2 cans chickpeas rinsed and drained (or 3 cups cooked
- 1 can cannellini beans or creamy white bean of choice rinsed and drained (or 1.5 cups cooked)
- 1/4 tsp pepper (i used white pepper)
- 3-4 cups vegetable stock (depending on thick/thin you like
- 1 cup corn kernels (fresh canned, frozen - doesn't matter)
- dollop of dairy-free sour cream
- Carbohydrate 4.98596701917222 g
- Cholesterol 0 mg
- Fat 1.23756556205528 g
- Fiber 0.896441148039315 g
- Protein 0.69297617474 g
- Saturated Fat 0.154812052628778 g
- Serving Size 1 1 Serving (28g)
- Sodium 100.487566141361 mg
- Sugar 4.08952587113291 g
- Trans Fat 0.122321020251778 g
- Calories 32 calories
Saute the onion, garlic and jalapeño over medium heat in soup pot on the stove for 5-7 minutes.Add the beans, diced green chiles and all the spices and mix well.Add the broth, stir, and simmer for 20-30 minutes.Add the corn and simmer another 2-3 minutes.Serve hot with your favorite toppings.
