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richard.steele
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In a large pot over medium-high heat add onion, celery, carrots, sweet potato, mushrooms, and garlic and cook for 10 minutes or so, until the onions and mushrooms are cooked.
Combine half of the black beans and the crushed tomatoes to a blender and blend until mostly smooth. Set aside.
Add chili powder, cumin, and black pepper. Stir, and cook for 3 minutes or so before adding the remaining beans, corn, and the blended bean and tomato mixture. Add broth to now empty blender and blend briefly to “clean” out the remaining contents, then add to pot.
Add the chopped kale or escarole, bring everything to a boil, then reduce to a medium simmer. Simmer for 20 minutes, stirring occasionally, until kale or escarole is tender.