Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (8)
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.
yummy!
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 …
Great recipe!