close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

The ingredient list here might look a little long, but please don’t let that stop you from trying this delectable vegan chili. There are only a few steps, and it is so chock full of vegetables, beans, and greens that all you need is some simple steamed grains or warm tortillas on the side to make this a very satisfying and filling meal.

From Forks Over Knives Family

Ingredients

  • 5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)
  • 2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)
  • ½ medium red onion, finely chopped (1 cup)
  • 4 small garlic cloves, roughly chopped (2 teaspoons)
  • 4 teaspoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 2 (15-ounce) cans black beans, rinsed and drained (3 cups)
  • 3 large celery stalks, cut into ¼-inch dice (1½ cups)
  • 1 green bell pepper, cored, seeded, and finely chopped (1 cup)
  • 1 cup fresh or frozen corn kernels
  • ½ bunch kale, stemmed and roughly chopped (2 cups)
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons smoked paprika
  • ¼ teaspoon chili powder, or to taste
  • Sea salt

Instructions

  1. In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).
  2. Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.
  3. Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.
  4. Serve hot over steamed grains or with warm tortillas.
  5. Chef's note: For storing, cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
tags:

Comments (5)

(4 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
sandy2 weeks ago
Reply
Do you want to report this comment as inappropriate?

yummy!

Mark1 month ago
Reply
Do you want to report this comment as inappropriate?

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.

ALISON JOY STURDY6 months ago
Reply
Do you want to report this comment as inappropriate?

A great substitute for chilli con Carne and flexible if you want to use different vegetables. I will definitely be making this again!

Faruk6 months ago
Reply
Do you want to report this comment as inappropriate?

Looks great. But don’t you use oil for this recipe? Thanks…

Youlanda6 months ago
Reply
Do you want to report this comment as inappropriate?

Great recipe!

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description

Black Bean Chili

description
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap