Bring a pot of water to a boil. Once the water is boiled, add the soaked beans. Reduce to the heat and simmer until the beans are cooked, around 45 minutes.
While the beans are cooking, chop the onions and kale, and dice the garlic.
Once the beans are done, strain them and set aside.
In a pot, sauté the onion and garlic until translucent on medium heat.
Add the tomatoes and beans, simmer for 5 minutes.
While the tomatoes are simmering, start preparing the corn. In a small pan, melt two teaspoons of coconut oil on medium heat. Add the red onion and cook until translucent and almost brown.
Add the spices to the chili and simmer for another 5-10 minutes.
Add the corn and cook on high heat, stirring occasionally, until the corn is seared on both sides. Lower the heat and add the kale, and cook for another few minutes. Season with smoked sea salt and remove from the heat.