Chickpea Chili Verde

Serving Size: 4
Prep Time:
Total Time:
This recipe is a twist on a traditional white chicken chili and packs in lots of protein and fiber without meat!


  • 2 cup vegetable broth (or chicken broth if you like)
  • 0.25 cup freshly chopped cilantro
  • 1 avocado
  • 0.25 tsp chili powder (optional)
  • 0.25 tsp cumin
  • 0.5 tsp salt
  • 1 cup salsa verde (used a brand called Herdez)
  • 1 Can chickpeas (garbanzo beans)
  • 1 Can white kidney beans (cannellini beans)
  • Tortilla chips (optional, for garnish)


  1. Add the broth, kidney beans, chickpeas, and salsa to a large pot and bring to a boil.
  2. Let simmer for 10 minutes.
  3. Add in the salt, cumin, and chili powder.
  4. Dice the avocado just before serving.
  5. When you’re ready to eat it, divide it into bowls and top with avocado and cilantro.
  6. If you’re saving the leftovers, leave out the avocado and cilantro until serving.

For the full post, visit I Heart Vegetables.