A lighter spin on the traditional tomato-based chili, this super simple White Bean Chili is rich in plant-based protein and just the perfect choice for a quick, healthy, and satisfying dinner. It's made with lots of veggies, including sweet potatoes, mushrooms, and kale. Definitely give this one a try. It just might become of those dishes you will find yourself coming back to over and over again.
White Bean Chili [Vegan]
- 2 tablespoon water
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 13 1/2 ounce can full-fat coconut milk
- 2 cups vegetable broth or water
- 3 sweet potatoes chopped into 1-inch pieces
- 3 cups sliced mushrooms see notes below
- 1 8-ounce package tempeh, crumbled
- 2 cups cooked white lima or kidney beans or one 15-ounce can rinse and drained
- 2 tablespoon nutritional yeast
- 1 tablespoon coconut aminos or tamari
- 1 teaspoon cumin ground
- 1/2 teaspoon cayenne pepper reduce or omit for less spice
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 4-6 leaves of kale destemmed and chopped
- Heat the water in a large pot over medium-high heat. Add the onion and garlic and sauté for 5-7 minutes, until lightly browned.
- Add the coconut milk and vegetable broth (or water) and bring to a boil.
- Add the potatoes, mushrooms, and tempeh, lower the heat to medium and simmer until everything is tender, 15-20 minutes.
- Stir in the white beans, nutritionalÂ yeast, coconut aminos, cumin, cayenne pepper, paprika, salt, and pepper.
- Cook for another 3-4 minutes. Finally, add the kale and stir for 1-2 minutes, until it wilts.
- Serve warm, with desired toppings.