Looking for an easy vegetarian chili recipe? This spicy chickpea chili takes just 10 minutes to prepare! It’s perfect for a busy weeknight. Plus, it’s vegan & gluten free!
When I was in college, there was a Mexican restaurant we frequented called Mad Mex. I’m not sure if it was the convenient location, the sugary margaritas, or the 1/2 price food after 10pm that kept luring us in but it was our typical late night spot. The food was actually quite good, which was a little unexpected.
There was a spicy chickpea chili on the menu that I loved. It was the kind of spicy chili that would make your eyes water and your nose run, but you couldn’t stop eating it because it was so delicious.
I found a few copycat recipes online but they involved quite a few steps so I came up with a method that uses a little shortcut. By using salsa verde, we can skip some of the tomatillo-roasting which takes this recipe from around an hour to about 15 minutes. What can I say? I’m lazy. Or just really hungry. I don’t know.
Tips for the perfect spicy chickpea chili
- Salsa verde is a green salsa that can usually be found in the Mexican section of the grocery store near the other salsas and sauces. I typically buy a brand called Herdez which is relatively inexpensive.
- For this recipe, I recommend grabbing mild since most of the base is salsa and anything more than mild can get a little too spicy.
- Keep in mind that the sodium can start to climb when using canned beans, salsas, and broth. If sodium is an issue, be sure to look for low sodium versions of these things!
10 Minute Spicy Chickpea Chili
This spicy chickpea chili can be made in just 10 minutes. It’s healthy, vegan, and gluten-free!
- Prep Time: 5 Minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 large bowls or 4 small bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- 2 teaspoons olive oil
- 1 shallot, diced
- 4 cloves garlic, minced
- 16 oz mild salsa verde (see note)
- 1 1/2 cups vegetable broth
- 1 15-ounce can sweet corn
- 2 15-ounce cans chickpeas, rinsed and drained
- Fresh cilantro, for serving
- In a large pot, heat the olive oil over medium heat for 30 seconds
- Add the shallot and cook for 2 minutes until it begins to soften
- Add the garlic and continue to cook for 1 minute until fragrant
- Add the salsa verde, vegetable broth, corn, and chickpeas and bring to a simmer
- Cover and let simmer for 5-6 minutes until heated
- Divide into bowls and add cilantro just before serving
Salsa verde is a green salsa that can usually be found in the Mexican section of the grocery store near the other salsas and sauces. I typically buy a brand called Herdez which is relatively inexpensive.
Keep in mind that the sodium can start to climb when using canned beans, salsas, and broth. If sodium is an issue, be sure to look for low sodium versions of these things!
Keywords: Chickpea Chili
I’m not exaggerating when I say this only takes 10 minutes to prepare. You may need an extra minute to chop your shallot and garlic but this recipe is perfect when you feel like you don’t have any time to make dinner. It’s also delicious reheated, making it a perfect meal prep option for lunches!
If you’re looking for other quick and easy soup ideas, try this 5-ingredient black bean soup recipe!
Now if only I had the recipe for the Mad Mex peach margaritas…