Begin by rinsing and draining the canned chickpeas and beans in a colander to remove excess sodium. Then, chop your mixed vegetables, like bell peppers and carrots, into bite-sized pieces.

In a large pot, heat a drizzle of olive oil over medium heat until shimmering. Add the chopped vegetables and sauté them for about 5 minutes, stirring occasionally.

Next, stir in the rinsed chickpeas, beans, vegetable broth, coconut milk, and salsa verde into the pot. Mix well to combine all the ingredients.

Reduce the heat to low and let your White Chickpea Chili simmer uncovered for 15 to 20 minutes.

Once your chili has reached the desired thickness and flavor, ladle it into warm bowls. Garnish with fresh cilantro, lime, or avocado as desired.