Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (4 ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup dairy-free sour cream (optional, for serving)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, green bell pepper, and green chiles. Cook for another 3-5 minutes until vegetables are tender.
- Add cumin, chili powder, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in vegetable broth, then add chickpeas and cannellini beans. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
- Stir in frozen corn and cook for an additional 5 minutes, or until heated through.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with dairy-free sour cream, fresh cilantro, and lime wedges, if desired.
Notes
- For a thicker chili, mash some of the chickpeas before adding them to the pot.
- You can add other vegetables like diced carrots or celery for extra nutrition.
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 8g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 17g
- Protein: 16g
- Cholesterol: 0mg