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


  1. 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.
  2. Add the coconut milk and vegetable broth (or water) and bring to a boil.
  3. Add the potatoes, mushrooms, and tempeh, lower the heat to medium and simmer until everything is tender, 15-20 minutes.
  4. Stir in the white beans, nutritional yeast, coconut aminos, cumin, cayenne pepper, paprika, salt, and pepper.
  5. Cook for another 3-4 minutes. Finally, add the kale and stir for 1-2 minutes, until it wilts.
  6. Serve warm, with desired toppings.