This super hearty white chickpea chili is a comforting hug in a bowl — all the flavor of white chicken chili, but meat-free. It’s a creamy, flavorful soup loaded with beans, green chiles and plenty of toppings.
Say hello to a new favorite chili.
And maybe your new favorite, too.
This white chickpea chili is packed with bright flavor and satisfying texture — creamy, comforting and simple to make.
I love white chicken chili and have made many versions over the years: hearty, brothy and ultra-creamy. Because I already have a white chicken chili recipe in my cookbook, I hadn’t shared a similar recipe here — until now.
Today’s version uses chickpeas in place of chicken. Chickpeas are one of my favorite beans — versatile, filling and full of texture. I pair them with cannellini beans for a two-bean chili that feels decadent but stays plant-forward.
Look at how creamy and inviting this is.
The build is straightforward and full of familiar ingredients.
Start with onion and garlic — the base for nearly every great soup.
Add spices like cumin, smoked paprika and oregano, toasting them briefly with the aromatics to release more flavor.
Two cans of mild diced green chiles bring a gentle heat and bright chile flavor.
Then the beans: cannellini for creaminess and chickpeas for bite.
Use stock and a gentle simmer so the flavors blend. I like to add corn — frozen works perfectly because it thaws quickly in the hot soup.
I add a touch of heavy cream and then fold in sour cream or full-fat plain Greek yogurt at the end. That final addition is the secret to a thick, luscious chili; it’s what I’ve done in my chicken version for years and it makes this meatless version extra comforting.
And the best part: toppings.
Crushed tortilla chips give needed crunch. I also love green onions, cilantro and chives for brightness.
Cheese is optional — Monterey jack melts beautifully, and crumbled cotija adds a salty finish (used here).
A small dollop of sour cream or yogurt on top adds cool richness, followed by avocado and maybe sliced jalapeños. More chips, because life is better with crunch.
This chili is simple, hearty and deeply comforting. It’s satisfying on its own, and leftovers are even better the next day. If you miss chicken, you can always stir in shredded cooked chicken, but it’s not necessary — the beans deliver plenty of texture and flavor.
White Chickpea Chili
White Chickpea Chili
4
servings
15 mins
25 mins
40 mins
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 (4 ounce) cans diced green chiles
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 2 1/2 to 3 cups chicken or vegetable stock
- 1 cup corn (frozen, canned or fresh)
- 1/2 cup heavy cream
- 3/4 cup sour cream or plain Greek yogurt
- Toppings: cilantro, chives, sour cream, tortilla chips, avocado, jalapeños, cheese
Instructions
- Heat the olive oil in a large stockpot over medium-low heat. Add the diced onion and garlic with the salt and pepper and cook until softened, about 5 minutes. Stir in the green chiles, cumin, smoked paprika and oregano; cook another 3–5 minutes to toast the spices.
- Add the cannellini beans, chickpeas and stock to the pot, then add the corn. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes to let the flavors meld.
- Stir in the heavy cream and sour cream (or yogurt) until fully incorporated. Taste and adjust seasoning as needed — you may want an extra teaspoon of salt depending on your stock.
- Serve in bowls and top with cilantro, chives, a dollop of sour cream, crushed tortilla chips, avocado, jalapeños and cheese as desired.
Did you make this recipe?
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Give me all the crunch.