Vegan White Chickpea Chili

Ingredients

• 1 tbsp oil of choice (I prefer avocado oil)

• 1 yellow onion, diced

• 1 jalapeno, ribs and seeds removed, diced

• 5 cloves garlic, thinly sliced

• 1.5 tbls ground cumin

• 1 tsp chili powder

• 1 tsp ground coriander

• 1 tsp dried oregano

• 2 (15 oz) cans garbanzo beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 16 oz. salsa verde (green salsa)

• 1 (13.5 oz) can full fat coconut milk

• 2 cups vegetable broth

• Juice of 1 lime

• Salt

• Fresh cracked pepper

Preparation

Step 1

Heat oil in a large pot over medium high heat.

Step 2

Add onion, red pepper, and jalapeño along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.

Step 3

Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.

Step 4

Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.

Step 5

Add garbanzo beans, pinto beans, salsa verde, coconut milk, and remaining vegetable broth along with a couple pinches of salt and pepper.

Step 6

Stir to combine, then bring to a simmer over medium high heat.

Step 7

Reduce heat to medium low and simmer for 10 minutes.

Step 8

Stir in fresh lime juice and season to taste with salt and pepper.

Step 9

Garnish with your favorite toppings.