Black Bean Chili from Forks Over Knives Family

Black Bean Chili Photo by Matt Armendariz

Why We Love This Recipe

There’s more to this chili than just beans, beans and more beans! Celery, bell peppers, corn and kale add taste, texture and nutrition to this crowd-pleasing vegan chili.

About Forks Over Knives Family

Forks Over Knives Family: Every Parent’s Guide to Raising Healthy, Happy Kids on a Whole-Food Plant-Based Diet is the most comprehensive resource we’ve found for vegan families. It addresses everything from supplementation to how to handle parties and special occasions and dealing with criticism and questions from others. It also contains over 125 kid-friendly recipes that will please even the pickiest palates.

Some of our favorite recipes include:

  • Buckwheat Sloppy Joes on Toast
  • Spiced Sweet Potato Tacos
  • Chickpeazella Sticks
  • Red Lentil Fries
  • Polenta and Lentil Loaf with Chipotle Barbecue Sauce
  • Orange ‘n Berry Ice Pops

Purchase This Book

Forks Over Knives Family: Every Parent’s Guide to Raising Healthy, Happy Kids on a Whole-Food Plant-Based Diet by Alona Pulde, MD and Matthew Lederman, MD is available on Amazon.com.

Black Bean Chili

Yield: 12 cups

Black Bean Chili

Excerpted from FORKS OVER KNIVES FAMILY by Alona Pulde, MD and Matthew Lederman, MD, with Marah Stets and Brian Wendel. Copyright © 2016 by Forks Over Knives, LLC. Reprinted with permission from Touchstone, a Division of Simon & Schuster, Inc.

Ingredients

  • 5 medium tomatoes, cut into ½-inch dice or 3 (15-ounce) cans diced tomatoes, with their juice (about 5 cups)
  • 2 red bell peppers, cored, seeded, and cut into ½-inch dice (about 2 cups)
  • ½ medium red onion, finely chopped (about 1 cup)
  • 4 small garlic cloves, roughly chopped (about 2 teaspoons)
  • 4 teaspoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 2 (15-ounce) cans black beans, rinsed and drained (about 3 cups)
  • 3 large celery stalks, cut into ¼-inch dice (about 1 ½ cups)
  • 1 green bell pepper, cored, seeded, and finely chopped (about 1 cup)
  • 1 cup fresh or frozen corn kernels
  • ½ bunch kale, stemmed and roughly chopped (about 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
  • Steamed grains or warm tortillas, for serving

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.

Notes

Storage: 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.

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