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Article: Feed Your Body Friday: White Bean & Chickpea Chili

Feed Your Body Friday: White Bean & Chickpea Chili

Feed Your Body Friday: White Bean & Chickpea Chili

Welcome back, it’s Feed Your Body Friday friends!! Ready to celebrate Cinco de Mayo?!

Red chili is a very common dish, but white chili a little less so — yet it’s just as delicious! White chili is made using chicken and/or beans, while red chili gets its color from the inclusion of beef and tomatoes.

But don’t be fooled! It may look plain, but white chili packs a big flavor punch, and this recipe will prove it!

This simple and clean ingredient list allows you to make a vegan and gluten-free recipe. If you prefer a non-veggie version, serve with chicken and use half the amount of beans.

No matter which way you decide to prepare it, I assure you, this white chili will be a springtime success!

Ready in: 30 minutes

Servings: 4


  • 1 onion, chopped
  • 1 jalapeno, chopped (Remove membrane)
  • 2-3 cloves, chopped
  • Olive oil
  • 1 can (540 ml) white beans, drained and rinsed
  • 1 can (540 ml) chickpeas, drained and rinsed
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1 potato, peeled and cubed
  • 3 cups cauliflower bouquets
  • 2 cups vegetable broth
  • ½ cup cheddar, grated
  • Cilantro for garnish


  • In a saucepan, cook the onion with olive oil, garlic, and jalapeno until the onion is soft.
  • Add the spices and the beans and let cook for 2 more minutes.
  • Finally, add in the potatoes, cauliflower, and the broth. Cover and cook for 15 minutes.
  • Serve each bowl with a little cheese sprinkled on top. Garnish with cilantro.

Since it reheats so well and is served in a bowl, this recipe is a dream for all you on-the-go meal preppers and school lunch chefs.

This is a very different vegetarian chili, but just as nourishing and satisfying as the tomato versions, if not more!

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