Chipotle Kale Bean Stew

Pulsin

Do you have days when you want a healthy, tasty, satisfying meal but are short on time? Well, try this kale bean stew recipe!

This recipe is easy, quick, uses only one cooking pot (so less washing up!) and it is economical too; using pantry basics and veggies lurking in the crisper.

RECIPE FROM: SO MAN
www.sobody.co.uk

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximize performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

Prep Time: 5 minutes
Cooking Time: 25 minutes
Serves: 2

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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
15 oz. can black beans, drained
1/2 tbsp of lemon juice
1 1/2 tbsp milled chia seeds or 1 tbsp protein powder (I use pea or soy).
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
3 cups vegetable stock
1 x 15 0z. can of black-eyed beans, drained
Heaping 2 cups black kale, finely sliced
Salt & pepper
To garnish: freshly chopped parsley , ground flaxseed.

Do you have days when you want a healthy, tasty, satisfying meal but are short on time? Well, try this kale bean stew recipe!

This recipe is easy, quick, uses only one cooking pot (so less washing up!) and it is economical too; using pantry basics and veggies lurking in the crisper.

RECIPE FROM: SO MAN
www.sobody.co.uk

Prep Time: 5 minutes
Cooking Time: 25 minutes
Serves: 2

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 peas 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 soybean derived work well) to thicken the sauce.

Serve with a garnish of chopped parsley
Optional: serve with a sprinkle of ground flaxseed to boost the nutrient content.