Start by washing all of your vegetables. Cut the onion, celery, and bell pepper down to a small dice, and mince the garlic and red pepper finely. De-stem the kale and break it apart with your hands into rough pieces. Open all of the cans. Drain the both beans and rinse off any excess bean water.
In a large pot, bring 1/3 cup of water to a simmer. Add the onion, celery, garlic, red pepper, and bell pepper to the pan. Cook for 5 minutes, or until the onion begins to turn translucent.
Add the fire roasted tomatoes, black beans, and kidney beans to the pan. Stir to combine, then add the lemon juice, coconut sugar, cumin, parsley, smoked paprika, salt, and pepper. Stir until everything is evenly coated. If you're experiencing sticking or burning on the bottom of the pan, add more water 1/4 cup at a time.
Add the vegetable broth the pan and stir to combine. Cover the pot and reduce the heat to medium - low. Allow the chili to cook for 15 minutes, stirring every 5 minutes throughout the process.
While the chili is cooking, add 2" of water to the bottom of a small saucepan, and bring it to a simmer over medium-high heat. Attach a strainer basket to the top of the saucepan and add the kale with a sprinkling of salt. Cover the pot with a lid and steam the kale for 3 minutes. Remove the kale from the pot and set aside for later.
Once the chili is finished cooking, use an immersion blender to roughly blend 1/3 of the chili, leaving the other 2/3 untouched. Set aside the immersion blender, and stir the chili with a spoon to even out the texture.
Add the cooked kale to the chili and stir to evenly mix it in. Serve immediately with some freshly grated vegan parmesean and your hot drink of choice. Any leftovers will keep in an airtight container in the fridge for 5 - 7 days.