Beans & Greens Chili



    • 1 medium onion, chopped
    • 2 medium carrots, chopped
    • 3 celery stalks, chopped
    • 2 (15-oz.) cans kidney beans, drained and rinsed
    • 1 (15-oz.) can chickpeas, drained and rinsed
    • 1 (28-oz.) can chopped tomatoes
    • 1 (6-oz.) can tomato paste
    • 8-12 mushrooms, sliced
    • 1 (15-oz.) can corn
    • 2-3 tablespoon. chili powder
    • 1 tablespoon black pepper
    • 1 tablespoon curry powder
    • 2 cups vegetable broth
    • 4 cups leafy green vegetables, chopped finely


    1. In a large soup pot on medium heat, saute the onions, carrots, and celery in 1/2 cup of the vegetable broth until onions are translucent.
      Add the remaining ingredients, except for the leafy green vegetables, and stir together.
    2. Reduce heat to medium-low and simmer for 40-50 minutes, stirring occasionally. When chili appears soft, mix in the leafy greens and turn the heat off. Serve warm.

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    Julieanna Hever is the host of the talk show "What Would Julieanna Do?" that answers your questions on how to live well and healthy. She is also known as The Plant-Based Dietitian, is the author of the best-selling book, The Complete Idiot’s Guide To Plant-Based Nutrition, and the nutrition columnist for VegNews Magazine. Julieanna is the co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking.