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.
https://www.forksoverknives.com/recipes/vegan-soups-stews/blueberry-kidney-bean-chili/