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.



Comments (2)
I thought it sounded odd but figured i’d make it cause i had all the ingredients and it’s very delicious!
I used smoked paprika and frozen wild blueberries. I also choose to skip the blending part and topped with green onions. YUM! Will be making it again.
I was a little hesitant at first, but thought, why not! I’m so glad I did. My family really enjoyed the little touch of sweetness that the blueberries bring to the chili. They had no idea there was actually any blueberries in it when I asked them to guess the secret ingredient, lol! I modified it a wee bit because I need to eat low sodium, so I omitted the salt and used no salt added kidney beans & tomatoes. For ease, I used a frozen bell pepper/onion blend and left out the celery because I didn’t have any. I used a bit of celery seed instead. I’m going to start putting blueberries in all my chilis going forward. I love the burst of sweetness and nutrition as well.