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Vegan Kale and Black Bean Chili Recipe

Vegan Kale and Black Bean Chili Recipe

By Lindsey Johnson

In yet another attempt to fit more leafy greens into my day, I’ve come up with a quick, easy Vegan Kale and Black Bean Chili recipe that is healthy, hearty and delicious. I could honestly eat chili year round, but it seems like autumn, particularly October, is when everyone else joins me in craving a big bowl of chili. Here’s the thing, my family doesn’t eat much meat and chili can get boring with just beans, tomatoes and peppers. I need a little more oomph and texture in there. That’s where the kale comes into the picture. Bonus: my kids will eat it up and (almost) not say anything about the kale. It’s a win-win.

More Vegan recipe:

Basic Vegan Cinnamon Rolls

Vegan Pumpkin Pie Pockets with Vanilla Glaze

Plump Pumpkin Vegan Cupcakes for Halloween

Vegan Kale and Black Bean Chili


  • 1 Tablespoon sunflower oil
  • 1 onion, diced
  • 1 Tablespoon minced garlic
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups chopped kale, packed
  • 2 cups cooked black beans (from scratch or canned)
  • 1/4 – 1/2 teaspoon salt, to taste
  • pinch ground chipotle, optional
  • Garnishes: vegan, sour cream, cilantro, green onions, toasted pepitas


  1. Heat oil in a 3-quart saucepan.  Add the onion and cook over medium heat until softened.  Add the garlic and cook for one minute.
  2. Add the chili powder and ground cumin.  Stir and cook for 30 seconds or until fragrant.
  3. Add the crushed tomatoes to the pan and stir well.  Bring to a simmer and let cook for 5 minutes for flavors to blend.
  4. Add the kale and black beans. Cook, stirring occasionally, for 10-15 minutes.  Taste and add salt, if needed.
  5. Ladle into bowls and garnish with vegan sour cream, cilantro, green onions and toasted pepitas.

Yield:  4 servings