It’s Crock-Pot season, so I decided to veganize one of favorite warm and cozy slow cooker recipes: Green Chile Chicken Chili, or as it’s sometimes called “White” Chili . I’ve swapped in chickpeas for the chicken, and used canned beans throughout, so, in the end, there really isn’t any good reason why you would even need to use the slow cooker anymore. It’s ready in just over 30 minutes (Take that RR with your EVOO). I guess you could wait all day for this dish, but when it comes together this quickly and easily, why torture yourself? Thrown on some fuzzy socks, and some seasonally appropriate music, and get cooking.

Green Chile Chickpea Chili

My vegan take on a green chile chicken chili.

Course: Main Course
Cuisine: Mexican
Author: Michael Monson
  • 4 cups flavorful vegetable stock, or 4 cups of water plus enough bouillon to season it. I recommend using the No Chicken flavored Better Than Bouillon.
  • 2 14 ounce cans of cannellini or white beans
  • 1 14 ounce can of chickpeas
  • 8 ounces   fire roasted green chiles (2 small or 1 large can)
  • ½ sweet yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn (frozen is fine)
Garnish suggestions:
  • Raw onion
  • Vegan cheese
  • Plain vegan yogurt or vegan sour cream
  • Fresh cilantro
  • Diced raw onion
  • Vegan pesto sauce
  • Brown rice or grain mix
  • Nutritional yeast
  • Hot sauce
  1. Open, drain all of your beans, and don’t you dare throw out that chickpea liquid. Rinse one can of cannellini beans and add it to a blender with about a cup of your stock or water, and blend until a you have a very smooth, milky liquid.
  2. To a large pot, add your onion, celery, jalapeno, carrot, and cumin. You may add a bit of oil to help sauté the vegetables, or if you want to keep this oil-free, you can just do a water sauté. Cook the vegetables down until just tender and fragrant, about 5 minutes. Add the garlic and cook for another minute.
  3. Pour the remaining water or stock into the pot, along with the milky bean liquid from your blender. Rinse and then add the remaining beans, along with the green chiles. Stir everything up, and then bring to a simmer. Allow to simmer on low for about 30 minutes, or until the flavors have all combined, and the vegetables and beans are all a pleasing texture. Add the corn, and allow to cook for another couple of minutes, just to warm the corn through.
  4. To serve, add a generous portion to a bowl, top garnishes of your choosing.