Healthy Vegan - Black Rainbow Chard Chili Beans

I harvested some rainbow chard from the garden plot at the weekend.  

I decided to make something I consider to be easy fare, a vegetarian and vegan black bean chili with the addition of rainbow chard.  

This Black Bean Chili was surprisingly quite nice with the addition of effectively what are just greens, albeit colourful rainbow chard greens.  

The black comes from the beans known as turtle beans.  Normally, I prefer chili a day or two later when the flavours have matured.  But this time, we ate it the same day as it was made and a day later and it was good to eat.  

I am sharing a bowl of this Black Bean Rainbow Chard Chili with Cook Once Eat Twice hosted by Searching For Spice. and finally CookBlogShare hosted by Hijacked by Twins.

Other Black Bean Chili recipes you will find on my blog
Cook Once Eat Twice hosted by Searching For Spice. and finallyBeetroot Black Bean Chili
Cook Once Eat Twice hosted by Searching For Spice. and finallyChocolate and Black Beans Chili
Cook Once Eat Twice hosted by Searching For Spice. and finallyPineapple and Black Beans Stew
Cook Once Eat Twice hosted by Searching For Spice. and finallyPumpkin, Black Beans and Leek Chili
Cook Once Eat Twice hosted by Searching For Spice. and finallySmoky Black Beans
Cook Once Eat Twice hosted by Searching For Spice. and finallyRed Pepper and Black Beans Chili


Black Rainbow Chard Chili Beans 
Serves 6
Ingredients
250grams Black Beans, soaked overnight

4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 celery stalk, thinly sliced
2 fresh red chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon dried chilli flakes
1 x 400grams can of tomatoes, chopped
Rainbow chard, roughly chopped including stems (or other greens like kale or spinach)
Salt and pepper to taste
Method
In a wide pan, cook beans in water until tender.  Drain and set aside.
In a saucepan, warm the oil on medium heat.  Add the onions and garlic and saute until the onions become soft.  
Add the celery and chilli, then cover and cook for about 5 minutes.
Stir in the cumin, oregano, coriander, chilli flakes and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.  
Then stir in the tomatoes, cook for 15 minutes or so until they have begun to disintegrate and break down.
Stir occasionally to keep the sauce from sticking to the pan.  
Then add in the black beans and the rainbow chard and cook for 20 minutes.
If it seems a little dry, add a little water or liquor from the cooked beans. 
Taste and adjust the seasoning if necessary.