White Bean and Kale Chili

Prep: 20 minutes Rest: 1 hour Cook: 3 hours


We just returned from a visit to Portland, OR for a few speaking engagements. Our son, Craig and his wife, Mika, often take us out to sample some of the variety of delicious vegan food each time we visit. This recipe is based on my version of a vegan white bean and kale chili that we had at Sasquatch Brewing Company.


  • 2 cups great northern beans
  • 12 cups water
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • 2-3 tsp chili powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp soy sauce (optional)
  • 2 Delicata squash
  • 2 cups whole cherry tomatoes
  • 1 bunch kale, coarsely chopped


Place the beans and water in a large pot. Bring to a boil, remove from heat, cover and let rest for one hour. Meanwhile, chop and assemble the vegetables. For the Delicata squash cut it in half lengthwise, clean and slice, but do not peel.

Return the beans and water to a boil, add onions and garlic, reduce heat and simmer for 2 hours. Add seasonings and squash. Cook for an additional 30 minutes. Add tomatoes and kale and continue to cook for another 30 minutes. Taste and adjust seasonings as necessary.