Chicky Chili

My kids have dubbed this “chicky” chili, thanks to the combo of chick‘n and chickpeas in every bite!


  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 minced garlic cloves
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can cannellini beans, drained
  • 1 (15-ounce) can chickpeas, drained
  • 1 (4-ounce) can mild green chiles
  • 1 cup Gardein chick’n, cooked and chopped
  • 28 ounces vegetable broth
  • Shredded non-dairy jack cheese, for serving
  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; saute for 5 minutes.
  2. Add the corn, cannellini beans, chickpeas, chiles, chick’n, and broth. Continue to simmer for 20 minutes.
  3. Ladle into bowls and top each serving the jack cheese to taste.