Mexican Vegetable Chilli with Spicy Kale Crisps

PREP: 10 Minutes
COOK: 20 Minutes
SERVES: 4
Skill Level: Easy
Picture of a Vegetable Chilli with Spicy Kale Crisps

Nutrition Info (Per Serving)

181 kcal Energy
20.2g Carbohydrate
9g Protein
10.3g (of which Sugar)
4.7g Fat
11g Fibre
0.6g (of which Saturated Fat)
0.83g Salt

Ingredients

250g bag kale

2 tbsp chilli oil

1 red pepper, diced

1 tsp mild chilli powder

400g can kidney beans, drained and rinsed

400g can chopped tomatoes

1 tbsp tomato puree

1 vegetable stock cube

Cooked rice to serve

Instructions

1. Preheat the oven to 200oC, gas mark 6.

2. Place 100g kale in a large bowl, removing any thick stalks, toss in 1 tbsp oil and season. Spread out onto a large baking tray and bake for 10-12 minutes until crispy but not too browned.

3. Meanwhile, heat the remaining oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the chilli powder and cook for 1 minute. Stir in the kidney beans, tomatoes, tomato puree and stock cube. Add 150ml water and bring to the boil. Simmer, covered for 10 minutes.

4. Stir in the remaining kale and cook for a further 5 minutes, covered then season.

5. Top with the kale crisps and serve with cooked rice.

kale-icon

Cooking Tips

Add minced beef or turkey to the chilli for a non-vegetarian option or use hot chilli powder for a spicy kick.

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