Veganuary – Chipotle Kale Bean Stew

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CHIPOTLE-KALE-BEAN-STEW-PIC1-950x522Recipe from Veganuary.

Ingredients

1 tbsp coconut oil

2 medium red onions, finely diced

2 large carrot, diced

2 red pepper, finely diced

2 tbsp dried thyme

1 tbsp sweet paprika

1 tbsp tomato purée

1 x 400g black beans, drained

1/2 tbsp of lemon juice

1 1/2 tbsp milled chia seeds or 1 tbsp Pulsin protein powder (I use pea or soya).

5 plump garlic cloves, minced

3 celery stalks, finely diced

2 large sweet potatoes, diced

1 1/2 tbsp dried oregano

1/2 tsp chipotle powder or 1 tsp chipotle paste

750ml vegetable stock

1 x 400g can of black-eyed beans, drained

150g black kale, finely sliced

Salt & pepper

To garnish: freshly chopped parsley , ground flaxseed

Method

Melt coconut oil in a large non-stick pot.

Add the minced garlic and chopped red onion, brown for about 2 mins before adding the chopped celery, carrot and sweet potato. Cook for a further 2 mins before adding in the diced red pepper.

Add the herbs and spices, and mix for about 30 secs before adding in the stock, tomato purée black-eyed beans and black beans. Simmer for 20 mins.

Add the chopped black kale and cook for a further 4 mins. Add lemon juice. Season with salt and pepper. Stir in milled chia seeds or 1 tbsp protein powder (pea or soya bean derived work well) to thicken the sauce.

Serve with a garnish of chopped parsley

Serves 4.

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