The first time I made this creamy white chickpea chili, I was craving something cozy but not heavy—a dinner that felt like a warm hug without the usual meatiness. I’d just discovered chickpeas as a protein-packed hero ingredient, and combining them with a velvety, spiced broth turned out to be a game changer. This creamy white chickpea chili quickly became my go-to easy vegetarian dinner, especially on nights when I wanted something comforting but also quick to throw together.
I’ve made this recipe at least a dozen times now, tweaking the spices and swapping beans, but the version I’m sharing here hits that perfect balance every single time. It’s creamy, hearty, and full of flavor—plus, it sneaks in a good dose of protein and fiber without feeling like “diet food.” Keep reading if you want a dinner that’s satisfying enough to impress guests but simple enough for a weeknight.
Why You’ll Love This Recipe
Okay, real talk—this creamy white chickpea chili has spoiled me for all other vegetarian dinners. Here’s why it’s been on repeat in my kitchen:
- Ready in under 40 minutes: From chopping to spooning into bowls, I’ve clocked this at 35 minutes on a busy weeknight (and that includes me chatting on the phone while stirring).
- Protein-packed and filling: Chickpeas add about 15 grams of protein per serving, so it actually keeps you full instead of leaving you hungry an hour later.
- Creamy without the cream: The secret ingredient here is cashew cream (or coconut milk if you prefer), which gives it that luscious texture without dairy. Perfect for vegans or those avoiding lactose.
- Flavor that warms your soul: The blend of cumin, green chilies, and a touch of lime brightens every bite. Plus, it’s mild enough for kids but easy to spice up if you like heat.
- Super versatile: You can swap chickpeas for white beans, add some greens, or turn it into a stew for meal prep. I’ll share more ideas below!
This is the kind of meal that makes you feel like you’ve got your act together in the kitchen—even on days you don’t. It’s hearty, healthy, and downright comforting, all in one bowl.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: you probably have most of this already or can easily pick it up at your local grocery store. And I’ll share why each one matters because that’s how I roll.
- Chickpeas (2 cans or 3 cups cooked) — The star of the show! I prefer canned for convenience, but homemade cooked chickpeas work beautifully too. Just drain and rinse canned ones well to avoid that canned taste.
- Creamy base: ¾ cup raw cashews (soaked for at least 2 hours) or 1 cup canned full-fat coconut milk — Cashews blend into a rich cream that makes this chili feel indulgent but dairy-free. Coconut milk adds a subtle sweetness and works if you’re short on time.
- Onion and garlic (1 medium onion, 3 cloves garlic) — The flavor foundation. I always sauté these until golden because raw onion won’t give you that depth.
- Green chilies (1 can diced green chilies or 1-2 fresh, chopped) — Adds mild heat and brightness. I love the canned ones for ease, but fresh is great if you want to control spice.
- Vegetable broth (3 cups) — Use low sodium if you can, so you control the salt. This helps keep the chili light but flavorful.
- Spices: Ground cumin (2 tsp), ground coriander (1 tsp), smoked paprika (1 tsp), oregano (1 tsp), salt (to taste) — These give the chili its warm, smoky vibe. I’m obsessed with cumin—it’s the soul of this recipe.
- Lime juice (2 tbsp) — Finishes the chili with fresh acidity that wakes up all the flavors.
- Olive oil or avocado oil (2 tbsp) — For sautéing. I’m picky about oils; avocado oil has a nice neutral flavor and high smoke point, but olive oil works fine.
- Optional toppings: Chopped cilantro, sliced avocado, vegan sour cream, or shredded cheese — All totally optional but trust me, they take this chili to the next level.
Quick note: I always soak my cashews overnight or at least 2 hours. If you’re in a rush, boiling them for 10 minutes works too. The creaminess depends on this step, so don’t skip it unless you’re using coconut milk.
Equipment Needed
You don’t need a fancy kitchen to make this creamy white chickpea chili—I’ve whipped it up in tiny apartments, at friends’ houses, and even camping (well, with a portable stove).
- A large pot or Dutch oven — Something with a lid to simmer the chili. My favorite is a 5-quart Dutch oven that’s seen better days but still cooks like a champ.
- High-speed blender or food processor — For making that smooth cashew cream. I know some people use regular blenders, but I’ve found a high-speed one works best to get silky texture.
- Wooden spoon or silicone spatula — For stirring. I’m loyal to my wooden spoon—it’s like an old friend.
- Measuring spoons and cups — Because eyeballing spices can get dicey with chili.
- Knife and cutting board — For prepping onions, garlic, and chilies.
Pro tip: If you don’t have a food processor, you can blend the cashews with some broth in a blender, but stop and scrape often to get it smooth.
How to Make It: Step-by-Step
Alright, let’s make this creamy white chickpea chili! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Prep your ingredients (5 minutes)
Chop the onion finely, mince the garlic, and if using fresh chilies, chop those too. Drain and rinse your canned chickpeas. If you soaked cashews overnight, drain those. - Sauté the aromatics (7 minutes)
Heat 2 tablespoons of olive or avocado oil in your pot over medium heat. Add the onion and cook until soft and just starting to brown, about 5 minutes. Toss in the garlic and green chilies, cooking for another 2 minutes until fragrant—you’ll smell that cozy garlicky aroma. - Spice it up (2 minutes)
Add cumin, coriander, smoked paprika, oregano, and a pinch of salt to the pot. Stir constantly for 1-2 minutes so the spices toast lightly but don’t burn. This step wakes up the flavors big time. - Add chickpeas and broth (3 minutes)
Pour in your chickpeas and 3 cups of vegetable broth. Give it a good stir, scrape the bottom to loosen any browned bits, and bring to a gentle simmer. - Make the cashew cream (5 minutes)
While the chili simmers, blend soaked cashews with about ¾ cup water or broth until silky smooth. This can take 1-2 minutes depending on your blender. If using coconut milk, just open the can and give it a stir. - Stir in cream and simmer (10 minutes)
Pour the cashew cream or coconut milk into the pot. Stir to combine. Let the chili simmer gently for 10 minutes, uncovered, until slightly thickened. If it gets too thick, add a splash more broth. - Finish with lime juice and adjust seasoning (2 minutes)
Remove the chili from heat and stir in 2 tablespoons fresh lime juice. Taste and add more salt or a pinch of chili flakes if you want heat. The lime adds a bright pop that balances the creaminess. - Serve and garnish
Ladle the chili into bowls and top with chopped cilantro, avocado slices, or vegan sour cream if you’re feeling fancy. Grab a spoon and dig in!
At this point, you’re about 35 minutes in, and you should have a bowl of creamy, comforting chili that tastes like you spent hours on it. (Spoiler: you didn’t.)
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned from making this creamy white chickpea chili way too many times…
- Don’t skip soaking the cashews — I’ve tried shortcuts, and it just isn’t as creamy. If you forget, boil cashews for 10 minutes to soften them quickly.
- Toast your spices — This is a small step that adds huge flavor. Stir them in the hot oil for a minute before adding the broth.
- Use low sodium broth — You can always add salt later, but too much is hard to fix. I learned this the hard way after one salty batch.
- Don’t over-simmer after adding cream — Keep it gentle so the cream doesn’t break or separate. A light simmer is perfect.
- Fresh lime juice is non-negotiable — It brightens the whole dish and balances the creaminess. Bottled lime juice just doesn’t cut it.
- Make it ahead — This chili tastes even better the next day after the flavors meld. Just reheat gently and add a splash of broth if it’s too thick.
- Adjust the heat — I keep this mild for everyone at the table, then spice up my bowl with hot sauce or chili flakes.
Ways to Mix It Up
Once you’ve nailed the basic creamy white chickpea chili, here’s where you can get creative. I’ve tried all of these, and they all work great.
- Swap chickpeas for white beans — Cannellini or great northern beans make a smoother, milder chili. I like this when I want a softer texture.
- Add greens — Stir in a few handfuls of spinach or kale during the last 5 minutes. It wilts beautifully and adds color and nutrients.
- Spice it up — Toss in a diced jalapeño or a teaspoon of chipotle in adobo for smoky heat. I do this when I want a smoky, fiery twist.
- Make it a stew — Add diced potatoes or sweet potatoes with the broth and simmer longer for a chunkier chili.
- Cheesy twist — Stir in shredded Monterey Jack or pepper jack cheese for a melty, indulgent version. Not vegan, but totally worth it sometimes.
- Herb swap — Try fresh thyme or rosemary instead of oregano for a different herbaceous note.
- Use coconut milk instead of cashew cream — For a tropical hint, especially if you add curry powder instead of cumin.
Serving Ideas & Storage
This creamy white chickpea chili is fantastic warm or at room temperature. I usually serve it with a big spoonful of avocado or a dollop of vegan sour cream, but it’s equally good just as is.
Pair it with:
- Crusty bread or warm corn tortillas for dipping
- A simple green salad with a tangy vinaigrette to cut the richness
- Rice or quinoa to bulk it up for extra hungry days
- A side of roasted veggies or a fresh slaw for crunch
Storage is easy:
- Refrigerate: Store leftovers in an airtight container for up to 4 days. I reheat gently on the stove with a splash of broth to loosen it up.
- Freeze: This chili freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly.
- Make ahead: It actually tastes better the next day once the flavors have had time to mingle. I often make it on Sunday and enjoy it all week.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good about eating this creamy white chickpea chili regularly.
| Nutrient | Per Serving (1.5 cups) |
|---|---|
| Calories | 320 |
| Protein | 15g |
| Carbohydrates | 40g |
| Fat | 10g |
| Fiber | 9g |
Health highlights: Chickpeas provide a solid protein and fiber boost, which keeps blood sugar stable and helps with digestion. The cashew cream adds healthy fats without dairy, making it easier on digestion for many. Plus, the veggies and spices bring antioxidants and anti-inflammatory benefits.
Compared to traditional chili with ground meat, this version is lighter but still satisfying—and it’s packed with plant-based goodness that leaves you feeling nourished, not weighed down.
Final Thoughts
So that’s my creamy white chickpea chili recipe—the easy vegetarian dinner that’s become a staple in my kitchen. I know I’ve gone on about it, but when you find a recipe this delicious and simple, you want to share it with everyone you know.
This chili has saved me on more than one busy night, and it’s the kind of meal you can make in advance and feel proud serving to friends or family. My hope is that it becomes your go-to too, whether you’re vegetarian, vegan, or just looking to eat more plants.
Don’t hesitate to make it your own! Add your favorite veggies, swap beans, or kick up the spice. And if you make it, please drop a comment below or tag me on Instagram—I love seeing your versions and hearing your tweaks.
Happy cooking! Here’s to cozy bowls and easy dinners that feel like a treat.
FAQs
Q: Can I make this creamy white chickpea chili gluten-free?
A: Absolutely! This recipe is naturally gluten-free as long as your vegetable broth doesn’t contain any gluten additives. Just double-check the label to be safe.
Q: What can I substitute for cashew cream if I have a nut allergy?
A: Great question. You can use full-fat coconut milk instead, which gives a slightly different flavor but still creamy texture. If you want to avoid nuts and coconut, blending silken tofu with a bit of vegetable broth can also work.
Q: How do I know when the chili is done?
A: Look for a thickened, creamy broth that coats a spoon. The chickpeas should be tender but not mushy. Also, the aroma will be rich and spiced. Taste it for seasoning and adjust the salt and lime juice at the end.
Q: Can I make this ahead and freeze it?
A: Yes! This chili freezes beautifully. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just give it a good stir when reheating, and add a splash of broth if it seems too thick.
Q: Can I add other vegetables to this chili?
A: Totally. I love adding spinach, kale, or even diced sweet potatoes. Add sturdier veggies like potatoes early with the broth and leafy greens in the last few minutes so they don’t overcook.
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Creamy White Chickpea Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A cozy, creamy, and protein-packed vegetarian chili made with chickpeas and a dairy-free cashew cream base. Ready in under 40 minutes, it’s perfect for an easy weeknight dinner.
Ingredients
- 2 cans chickpeas (or 3 cups cooked), drained and rinsed
- ¾ cup raw cashews, soaked for at least 2 hours (or 1 cup canned full-fat coconut milk)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can diced green chilies (or 1–2 fresh, chopped)
- 3 cups vegetable broth (low sodium preferred)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp oregano
- Salt, to taste
- 2 tbsp fresh lime juice
- 2 tbsp olive oil or avocado oil
- Optional toppings: chopped cilantro, sliced avocado, vegan sour cream, shredded cheese
Instructions
- Prep your ingredients: chop onion, mince garlic, chop fresh chilies if using, drain and rinse chickpeas, drain soaked cashews.
- Heat oil in a large pot over medium heat. Add onion and cook until soft and starting to brown, about 5 minutes. Add garlic and green chilies, cook 2 more minutes until fragrant.
- Add cumin, coriander, smoked paprika, oregano, and salt. Stir constantly for 1-2 minutes to toast spices lightly.
- Add chickpeas and vegetable broth. Stir well, scrape bottom of pot, and bring to a gentle simmer.
- While chili simmers, blend soaked cashews with about ¾ cup water or broth until silky smooth. If using coconut milk, stir it instead.
- Pour cashew cream or coconut milk into the pot. Stir to combine and simmer gently uncovered for 10 minutes until slightly thickened. Add more broth if too thick.
- Remove from heat and stir in fresh lime juice. Taste and adjust salt or add chili flakes for heat if desired.
- Serve chili in bowls and garnish with optional toppings like cilantro, avocado slices, or vegan sour cream.
Notes
[‘Soak cashews overnight or at least 2 hours for best creaminess; boiling for 10 minutes is a quick alternative.’, ‘Toast spices in oil to enhance flavor before adding broth.’, ‘Use low sodium broth to control saltiness.’, ‘Simmer gently after adding cream to prevent separation.’, ‘Fresh lime juice is essential for brightening flavors.’, ‘Chili tastes better the next day; reheat gently with a splash of broth.’, ‘Adjust heat by adding jalapeño, chipotle, or chili flakes as desired.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Fat: 10
- Carbohydrates: 40
- Fiber: 9
- Protein: 15
Keywords: chickpea chili, vegetarian chili, creamy chili, dairy-free chili, vegan dinner, easy chili recipe, healthy chili
