How can I adjust the spice level in this White Bean Chili?

The recipe calls for 1/2 teaspoon of cayenne pepper, but you can easily reduce or omit it entirely if you prefer a milder chili.

Can I use canned beans for this recipe?

Yes, the recipe specifies using 2 cups of cooked white lima or kidney beans, or one 15-oz can, rinsed and drained, for convenience.

What kind of tempeh should I use and how should I prepare it?

You'll need one 8-oz package of tempeh, which should be crumbled before adding it to the pot with the potatoes and mushrooms.

Is full-fat coconut milk essential for this chili?

Yes, the 13 1/2 oz can of full-fat coconut milk is key to achieving the rich, creamy texture that makes this chili so satisfying.

How should I store leftover White Bean Chili?

Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. Chili also freezes well for up to 2-3 months.

1.7K Views 3 years ago

White Bean Chili
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A warm bowl of creamy vegan white bean chili, topped with fresh green kale, served in a rustic ceramic bowl on a wooden surface.

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White Bean Chili [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for White Bean Chili [Vegan]

2 tablespoons water
1 medium yellow onion diced
3 cloves garlic minced
1 13 1/2 oz 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-oz package tempeh, crumbled
2 cups cooked white lima or kidney beans or one 15-oz can rinse and drained
2 tablespoons 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

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How to Prepare White Bean Chili [Vegan]

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.

Notes

- Experiment with using a mixture of different kinds of mushrooms, like an oyster, chanterelle, or enoki. All are great. You also can’t go wrong with grocery store staples like cremini, button, or portobello. - Double the recipe ingredients, so you have lots of leftovers.