215-ounce cans black beans, rinsed and drained (about 3 cups)
3large celery stalkscut into ¼-inch dice (about 1 ½ cups)
1green bell peppercored, seeded, and finely chopped (about 1 cup)
1cupfresh or frozen corn kernels
½bunch kalestemmed and roughly chopped (about 2 cups)
¼cupfinely chopped fresh cilantro
2tablespoonsfresh lemon juicefrom 1 lemon
¼teaspoonchili powderor to taste
Steamed grains or warm tortillasfor serving
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.
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.