Heat large soup pot over medium heat. Add onions and 1 Tablespoon water or veggie broth and sauté until onions begin to soften. If pan dries out, add more broth 1 Tablespoon at a time, as needed.

Stir in celery and continue to cook for another couple minutes. Add garlic, jalapeños, chilis and spices. Stir constantly for 1 minute so garlic doesn't burn.

Stir in tomatoes, beans and stock. When mixture comes to a boil, reduce heat to a simmer and cook for 15 minutes, until vegetables have softened.

Use an immersion blender to partially puree chili. If you don't have an immersion blender, transfer in batches to a blender or food processor to partially puree. This is designed to thicken up the chili, but some chunks are still desired.

Stir in kale and corn and simmer for 5 more minutes. I like to use the immersion blender again for just a few quick pulses, leaving some of the kale and corn whole.

Chili will stay good in air tight container in the fridge for 5 days or frozen for 3 months.