In a large stockpot over medium-high heat, add the coconut or avocado oil.
Once heated, add the onions, red bell pepper, celery, carrot, garlic, and spices and cook for 10 minutes, stirring occasionally.
Add the fire-roasted tomatoes, green chiles, kale, broth, and beans to the vegan white bean chili, stirring to combine.
Bring the mixture to a boil, then reduce heat to low and cook for 25 minutes, stirring occasionally and adjusting spices to taste preference, as needed.
Serve topped with optional toppings and enjoy!