Black Bean and Corn Chili

forksoverknives.com

Keith Jackson

5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)

2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)

½ medium red onion, finely chopped (1 cup)

4 small garlic cloves, roughly chopped (2 teaspoons)

4 teaspoons dried Mexican oregano

2 teaspoons ground cumin

2 (15-ounce) cans black beans, rinsed and drained (3 cups)

3 large celery stalks, cut into ¼-inch dice (1½ cups)

1 green bell pepper, cored, seeded, and finely chopped (1 cup)

1 cup fresh or frozen corn kernels

½ bunch kale, stemmed and roughly chopped (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

Directions at forksoverknives.com

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