This chili checks all the boxes: depth of flavor, mildly spicy, creamy texture, and nutrient-packed. It requires little prep and comes together in one-pot, making it a great weeknight dinner option.

Since I prefer a mix of beans in my chili, I used chickpeas and pinto beans. I only used half of a jalapeno (seeded), and it came out a little on the spicy side. It was just the right amount of spice for me, but was a bit too spicy for my little one. Adding a spoonful of plain Greek yogurt is a great way to mellow the spice, but even with the yogurt, my toddler thought it was too spicy.

Both my husband and I felt the chili was heavy on the poblano peppers. Next time I’ll use two and add a bell pepper. I think the addition of a sweeter bell pepper along with a can of small diced tomatoes will help round out the flavor profile. Serve with a side of chips, corn bread, or pita bread for a delicious, heartwarming fall meal!

Get the Recipe: White Chickpea Chili