• 3 cans organic black beans
  • 2 cups vegetable broth
  • Two 14 ounce cans diced tomatoes
  • 2-3 TB. olive oil
  • One large diced onion
  • 3 carrots
  • 2 stalks celery
  • 1-2 inch piece kombu seaweed
  • 4-5 cloves garlic
  • 1/4 cup chili powder
  • 2 TB. cumin
  • 1 1/2 tsp. smoked paprika
  • 2 tsp. liquid smoke
  • 2 bay leaves
  • Pinch of cayenne
  • 1/8 tsp. (or less) of unrefined sea salt
  • Cilantro, parsley, and/or avocado for garnish



  1. In a deep pot, heat the olive oil. Add the onions and salt and saute at medium high heat for 4-5 minutes.
  2. Mince the garlic and saute with the onions a few minutes.
  3. Add the carrots and celery and saute 3-4 minutes more.
  4. Add the chili powder, cumin, smoked paprika, and cayenne. Stir well to combine the flavors with the vegetables and simmer a couple more minutes.
  5. Add the diced tomatoes with their liquid; liquid bouillon/broth; kombu and bay leaves. Bring to a boil, cover, reduce heat, and simmer 20-25 minutes.
  6. Rinse beans and add along with liquid smoke. Simmer about 15 minutes.
  7. Remove the kombu, cut into small pieces, and return to the chili. It has no taste and lots of benefits.
  8. Garnish with parsley or cilantro, and diced avocado. Serve with brown basmati rice.



  • Red kidney beans or pinto beans can be used instead of black beans.
  • Muir Glen is my favorite brand of canned tomatoes
  • If you like a hotter taste, add more cayenne.
  • Add more broth if you prefer a less thick chili.
  • I often add a tsp. or so of good quality organic tamari. My favorite is Mitoku brand.


Some Therapeutic Properties

Kombu is a tasteless dried seaweed that greatly increases the nutritional value of anything you cook it with. It is considered the most completely mineralized food. Kombu is an excellent addition to beans since the minerals in it help to balance the protein and oils of beans increasing their digestibility. Kombu softens and breaks down tough fibers in beans and other foods cooked with them. I add it to all beans, soups, and stews that I cook.

Read more about seaweed and minerals in my blog post,  Salt–Friend or Foe