Prep: 10 minutes
Cook: 20 minutes
Serves 4
What You’ll Need:
- 250g bag kale
- 2 tbsp chilli oil
- 1 onion, chopped (200g)
- 1 red pepper, diced (180g)
- 1 tsp mild chilli powder
- 400g can kidney beans, drained and rinsed
- 400g can chopped tomatoes
- 1 tbsp tomato puree (25g)
- 1 vegetable stock cube
- Cooked rice to serve
What To Do:
- Preheat the oven to 200oC, gas mark 6.
- 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.
- 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.
- Stir in the remaining kale and cook for a further 5 minutes, covered then season.
- Top with the kale crisps and serve with cooked rice.
Cooks tip
- Add minced beef or turkey to the chilli for a non-vegetarian option or use hot chilli powder for a spicy kick.