- Prep-time: / Ready In:
- 8 cups
- Print/save recipe
Fruit isn’t just for sweet treats! In this vegan chili, blueberries—which are both blended into the stew and used as a garnish—deliver hits of juicy sweetness to complement the earthy, savory notes of the kidney beans. The result is a fragrant, deliciously complex stew that’s ready in under an hour. Chili freezes well; make extra and you’ll always have a healthy homemade meal ready to go.
Ingredients
- 2 cups finely chopped red onions
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 1 cup chopped red bell pepper
- 12 small cloves garlic, minced
- 2 tablespoons mild chili powder, or to taste
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 2 15-oz. cans diced tomatoes, undrained, or 3 cups chopped fresh tomatoes
- 2 cups fresh or frozen blueberries
- 2 15-oz. cans kidney beans, rinsed and drained (3 cups)
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Instructions
- In a large pot combine the first eight ingredients (through cumin) and ½ cup water. Cook over medium 15 minutes or until onions are tender, stirring occasionally. Add tomatoes and 1½ cups of the blueberries. Cook 15 minutes more.
- Transfer 2 cups of the chili to a blender; let cool. Cover and blend until smooth. Return mixture to the pot. Stir in beans, half of the cilantro, the lemon juice, and salt. Bring to boiling; reduce heat. Simmer 5 minutes. Top servings with the remaining blueberries and cilantro.
tags:
Comments (12)
(5 from 8 votes)We are new to FOK recipes so we are still in an adjustment phase. But this is pretty good! Lots of flavor and so full of veggies, berries and beans. I agree with others—you’d never guess the secret ingredient. I made the kidney beans from scratch because they are always better than canned. Thanks for the creative take on chili!
Delicious, what are the stats for this recipe? Protein, calories, carbs etc?
Hi Marcia, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website within the next few months. Please stay tuned for updates!
So good and flavorful, yum. I will be making this chili again and again.
This recipe is so delicious as a family we decided will never make chili any other way. So amazing and wonderful and easy to make!
This turned out better than expected. Sweet & mild. I made it for a potluck at work. I'll double the recipe, if I make it to share again - made <8 cups once cooked.
Loved this so much! As the weather cooled down, I was craving chili and decided to give this a try. SO glad I did. I couldn't find mild chili powder so I just used regular, so mine was a bit spicy and a bit sweet. BIG FAN!
Dumb question, is regular paprika considered ‘sweet?’ I have regular paprika, Hungarian paprika and smoked. Thanks!
Correct, if it says "paprika" only it's sweet paprika.
I love this recipe! I have made many of Darshana's recipes and they are all really tasty. I am on a low sodium diet too so I use a salt substitute.
I thought it sounded odd but figured i'd make it cause i had all the ingredients and it's very delicious! I used smoked paprika and frozen wild blueberries. I also choose to skip the blending part and topped with green onions. YUM! Will be making it again.
I was a little hesitant at first, but thought, why not! I'm so glad I did. My family really enjoyed the little touch of sweetness that the blueberries bring to the chili. They had no idea there was actually any blueberries in it when I asked them to guess the secret ingredient, lol! I modified it a wee bit because I need to eat low sodium, so I omitted the salt and used no salt added kidney beans & tomatoes. For ease, I used a frozen bell pepper/onion blend and left out the celery because I didn't have any. I used a bit of celery seed instead. I'm going to start putting blueberries in all my chilis going forward. I love the burst of sweetness and nutrition as well.