{Recipe} White Chickpea Chili

I used to love the White Chicken Chili at Cheesecake Factory (seriously, it's the best).  I don't eat chicken anymore and after our Halloween/Chili Cook Off I realized that I need to add a few more vegetarian chilies to my repertoire.

I could have made a white chili with fake chicken to replicate Cheesecake Factory's version but I decided to not use any fake meat and use what I had in my pantry.   I used this recipe as my starting off point.  This is such an easy weeknight favorite and comes together quickly in one pot.

White Chickpea Chili

Ingredients:

1 tsp olive oil (I used TJ's coconut oil spray)

1-2 small yellow onions (I used one large red)

2 cloves of garlic, minced

1 jalapeno, minced (use more or less depending on how spicy you like it) I used canned.

2 cans of chick peas, rinsed and drained, divided

1 can of Great Northern Beans, rinsed and drained

Cilantro (I used frozen cubes)

2 tsp cumin

1 tsp chili powder

1 tsp oregano

4 cups veggie broth

 1 TBS fresh lime juice (I used bottled)

1 cup frozen corn 

Salt & Pepper to taste.

To make:

Saute onions, garlic and jalapeno in pot with olive oil or spray for about 5 minutes.  Rinse and drain your beans, keeping one can of chickpeas in a separate small bowl. Mash these beans with a potato masher or fork until most beans have been smashed.

Add spices to onion mixture in pan and stir to coat, cooking for about 1 minute. Add broth, lime juice, both kinds of beans and the corn.  Bring to boil, reduce heat and let simmer for about 15 minutes.   

 Serve with any toppings you like: cheese, cilantro, sour cream, avocado, lime wedges and tortilla chips.  

Would also be good over brown rice (like CCF serves it). I don't even miss the chicken!

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