Spicy Chickpea Chili
This spicy chickpea chili comes together in just 10 minutes! It’s full of flavor and perfect for an easy, weeknight dinner!
When I was in college, there was a Mexican restaurant we frequented called Mad Mex. 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’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!
Chickpea Chili Ingredients
- Olive oil– A little olive oil helps enhance the flavor of the soup while we saute the shallot.
- Shallot– Shallots have a more mild onion flavor, perfect for this soup.
- Garlic– I love the added flavor of garlic to this broth.
- Salsa verde– This is the backbone of the flavor so be sure to use a high quality brand. I like Herdez.
- Vegetable broth– I prefer a “not chicken” style broth like the kind from Edward & Son’s. Watch the sodium, as salsa can already be high in salt.
- Sweet corn– This is a great way to balance out the spicy flavor of the salsa. Canned or frozen is fine.
- Chickpeas– Chickpeas add the source of plant-based protein. You could substitute with cannellini beans if you prefer.
Tips for Making 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!
- If you don’t have a shallot, you can use a small red onion.
- You can use frozen corn in place of canned corn, but it may need a few extra minutes to cook.
- If you do like things spicy, feel free to use a medium or hot salsa verde.
This spicy chickpea chili can be made in just 10 minutes. It’s healthy, vegan, and gluten-free!
- 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