Vegan White Bean Chili

Learn how to make the best vegan white bean chili, which is packed with veggies and plant-based protein. Enjoy it as a side dish or entrée with tortilla chips, bread, or crackers.


tempeh kidney beans tomato paste diced tomatoes vegetable broth soy sauce or tamari liquid smoke apple cider vinegar garlic powder salt & pepper

onion bell pepper carrot garlic corn chili powder cumin paprika olive oil oregano

Step 1:

In a shallow dish, add the soy sauce, liquid smoke, apple cider vinegar, brown sugar, and spices. Whisk well. Add the tempeh and marinate for 30 minutes to 1 hour,

©Kirsten Nunez


Warm 1 to 2 tablespoons of oil in a skillet over medium heat. Add the tempeh crumbles, along the marinade. Sauté until golden brown and slightly crispy, about 5 to 7 minutes.

Step 2:

©Kirsten Nunez

Warm 1 to 2 tablespoons of oil in a pot. Add the onions, carrots, and bell peppers. Sauté for 5 to 7 minutes, or until the onions are tender. Add the garlic and cook for another 30 seconds.

Step 3:

©Kirsten Nunez

Add the spices and tomato paste. Toss to coat the vegetables, then cook for 1 minute. Add the diced tomatoes, broth or water, white beans, and corn. Mix well.

Step 4:

©Kirsten Nunez

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