Lighter spin on the traditional tomato-based chili, this super simple recipe is rich in plant-based protein and just 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.
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, nutritional 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.
From the original author: experiment with using a mixture of different kinds of mushrooms for an exciting texture. Special varieties you find at the farmer’s market, like an oyster, chanterelle, or enoki, will be great. You also can’t go wrong with grocery store staples like cremini, button, or portobello.Pro Tip: Double the recipe ingredients so you have lots of leftovers- because let's face it, why cook twice when you can cook once? Right?