What's the difference between white chili and regular chili?

Traditional red chili uses tomato-based ingredients and dried red chili peppers. White chili skips the tomatoes entirely, relying instead on green chiles, salsa verde, and a creamy broth base (in this case, coconut milk and vegetable broth) for its flavor profile. The result is tangy, creamy, and lighter in color — hence the name.

Can I make this chili without coconut milk?

You can substitute full-fat coconut milk with unsweetened cashew cream for a neutral-flavored creaminess, or use vegan cream cheese blended with a splash of broth. The texture will be slightly different but still delicious. If coconut flavor is a concern, cashew cream is your best bet.

Is vegan chickpea white chili gluten-free?

Yes — this recipe is naturally gluten-free as written. The only thing to watch is your store-bought salsa verde and broth labels, as some brands can contain hidden gluten-based thickeners or flavorings. When in doubt, look for certified gluten-free versions.

What toppings go best with white chickpea chili?

The classics work beautifully here: sliced jalapeños, fresh cilantro, avocado, a squeeze of lime, and tortilla strips for crunch. Vegan sour cream or coconut yogurt adds creaminess. For a non-vegan option, a dollop of regular sour cream and a sprinkle of cheese are great too.

How can I thicken my chili if it's too thin?

A few easy options: (1) Let it simmer uncovered for longer — it will naturally thicken as liquid evaporates. (2) Mash or blend a portion of the beans before adding them back. (3) Stir in a tablespoon of arrowroot powder mixed with cold water as a slurry.

Vegan Chickpea White Chili (Gluten-Free, Dairy-Free)

Name: Vegan Chickpea White Chili (Gluten-Free, Dairy-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil (or avocado oil); 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 jalapeño, ribs and seeds removed, finely diced; 5 cloves garlic, thinly sliced or minced; 1½ tablespoons ground cumin; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 teaspoon dried oregano; Salt and black pepper, to taste; 2 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed; 1 (15 oz.) can pinto beans, drained and rinsed; 16 oz. salsa verde (store-bought or homemade); 1 (13.5 oz.) can full-fat coconut milk; 1½ cups vegetable broth (plus a splash for deglazing); Juice of 1 lime; Sliced jalapeños (fresh or pickled); Tortilla strips or crushed tortilla chips (use grain-free for strict gluten-free); Fresh cilantro, chopped; Sliced avocado or guacamole; Vegan sour cream or plain coconut yogurt; Vegan crumbled cheese (cotija-style); Lime wedges

Description

A creamy, one-pot vegan chickpea white chili made with coconut milk, salsa verde, and two types of beans. Ready in 30 minutes and naturally gluten-free and dairy-free.

Ingredients

Units Scale

For the Chili

1 tablespoon olive oil (or avocado oil)
1 medium yellow onion, diced
1 red bell pepper, diced
1 jalapeño, ribs and seeds removed, finely diced
5 cloves garlic, thinly sliced or minced
1 1/2 tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt and black pepper, to taste
2 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
16 oz. salsa verde (store-bought or homemade)
1 (13.5 oz.) can full-fat coconut milk
1 1/2 cups vegetable broth (plus a splash for deglazing)
Juice of 1 lime

For Topping (All Optional)

Sliced jalapeños (fresh or pickled)
Tortilla strips or crushed tortilla chips (use grain-free for strict gluten-free)
Fresh cilantro, chopped
Sliced avocado or guacamole
Vegan sour cream or plain coconut yogurt
Vegan crumbled cheese (cotija-style)
Lime wedges

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Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, red bell pepper, and jalapeño along with a couple of generous pinches of salt and pepper. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften and the onion turns translucent.
Add the garlic, cumin, chili powder, coriander, and dried oregano directly to the pot. Stir everything together and cook for another 60 seconds, just until the spices are fragrant and coating the vegetables. This step unlocks the full depth of flavor from your spice blend — don’t skip it.
Pour a splash (about ¼ cup) of vegetable broth into the pot to deglaze. Use a wooden spoon to scrape up all those caramelized bits from the bottom — that’s pure flavor. Let it bubble for 30 seconds or so.
Add the drained chickpeas, pinto beans, salsa verde, full-fat coconut milk, and remaining vegetable broth to the pot. Season with another pinch or two of salt and pepper. Stir everything together well to combine.
Bring the chili to a simmer over medium-high heat, then reduce heat to medium and let it cook uncovered for 10–15 minutes, stirring occasionally. The chili will thicken as it cooks and the coconut milk will fully incorporate into the broth.
Remove from heat and stir in the fresh lime juice. Give it a taste and adjust seasoning as needed. Ladle into bowls and pile on your favorite toppings. Serve immediately with extra lime wedges on the side.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Soup
Cuisine: American, Mexican

Nutrition

Calories: 320
Sugar: 5 g
Sodium: 680 mg
Fat: 14 g
Saturated Fat: 9 g
Carbohydrates: 38 g
Fiber: 11 g
Protein: 13 g