Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I added about four times the recommended chili powder, cumin, paprika – and a little chipotle chili seasoning, and it’s spicier and delicious!
Delicious! The celery and peppers retain their crunch, but I liked the crunchy offsetting the smoothness of the beans.
We love this Black Bean and Chili Chili. No need for any meats. Love it just the way it is, full of flavor.
Turned out really good. I added group beef and cooked my peppers and celery before adding to the soup.
I’d recommend sautéing off the green peppers and celery before adding them to the tomato/red bell pepper sauce. You’d need to cook this for a long time for the pepper and celery not to be super crunchy in the chili.
A great substitute for chilli con Carne and flexible if you want to use different vegetables. I will definitely be making this again!
Looks great. But don’t you use oil for this recipe? Thanks…
‘Forks Over Knives’ is a plant based whole-food nutrition method which does not use oil …