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Ted Wood, Sales Associate

Black Bean Chili from Forks Over Knives

Black Bean Chili



5 medium tomatoes

2 red bell peppers

½ medium red onion

4 cloves garlic

4 tsp Mexican dried oregano

2 tsp ground cumin

2 15oz cans black beans

3 large celery stalks

1 green bell pepper

1 cup fresh or frozen corn kernels

½ bunch kale

¼ cup fresh cilantro

2 tbsp fresh lemon juice

2 tsp smoked paprika

¼ tsp chili powder

1 pinch sea salt

12 corn tortillas



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).


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.


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.


Serve hot over steamed grains or with warm tortillas.


Forks Over Knives - The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store