Introduction
Ever had one of those days where your brain screams for comfort food but your fridge only whispers, “Hey, I’m mostly plants in various states of loneliness”?
Enter the Chipotle Kale Bean Stew — your new best friend for busy weeknights or lazy weekends when you want something cozy without the drama.
It’s like a warm hug from a vegan grandma who’s also a spice ninja, sneaking in smoky chipotle vibes and hearty beans that’ll stick to your ribs and make your taste buds do a happy dance. Plus, this stew is packed with nutritious ingredients that not only satisfy your hunger but also provide essential vitamins and minerals.
No need to be a kitchen wizard here; this stew plays nice with your schedule and your plant-based cravings.
So, get ready to cozy up, because this dish is about to turn your “meh” meal moments into “heck yes” stew celebrations.
Trust me, your spoon will thank you.
Ingredients
- 1 tbsp coconut oil (tropical magic)
- 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 (zesty zing)
- 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
This stew’s ingredient list is basically a plant-powered party in a pot! From sweet potatoes to chipotle powder, it’s got all the vegan vibes and flexitarian flair. Plant-based protein sources are abundant in this recipe, ensuring a delicious and nutritious meal.
Whether you’re a kale champion or a bean buff, this recipe’s ready to warm your soul and tickle your taste buds.
How to Make It
Alright, let’s get cozy with this Chipotle Kale Bean Stew! Start by melting 1 tablespoon of coconut oil in a big, friendly pot—something non-stick so your veggies don’t throw a tantrum. Toss in those 5 plump garlic cloves and 2 medium finely diced red onions. Let them mingle and brown for about 2 minutes—this is where the magic begins, and your kitchen starts smelling like a plant-powered paradise.
Then, add 3 finely diced celery stalks, 2 large diced carrots, and 2 large diced sweet potatoes. Give those roots some love for another couple of minutes before inviting 2 finely diced red peppers to the party. It’s like a veggie dance floor in there.
Now, sprinkle in 2 tablespoons of dried thyme, 1 1/2 tablespoons of dried oregano, 1 tablespoon of sweet paprika, and don’t forget the smoky sass of 1/2 teaspoon chipotle powder (or 1 teaspoon chipotle paste if you want to turn up the heat). Stir in 1 tablespoon of tomato purée to keep things saucy, then pour in 750ml of veggie stock to bring it all together.
Next, beans! You’ve got 1 can of 400g black beans and 1 can of 400g black-eyed beans, both drained and ready to immerse yourself. Don’t be shy; these beans are the protein-packed heroes of this stew. Add 150g of finely sliced black kale to the pot for that lovely leafy green crunch and a hit of nutrients.
A splash of 1/2 tablespoon lemon juice and 1 1/2 tablespoons milled chia seeds (or protein powder if you’re feeling fancy) rounds out the stew with a little zing and extra plant protein. Chickpeas provide a hearty base for many vegan curries, so feel free to mix things up by adding them in for even more flavor and texture. Season with salt and pepper to taste, then let everything simmer until those sweet potatoes are just tender and the flavors are all best friends.
Once it’s all come together, ladle your stew into a bowl, sprinkle with freshly chopped parsley and a dusting of ground flaxseed for that final vegan flourish. Seriously, this stew isn’t just a meal; it’s a warm hug in a bowl. Perfect for those days when you want comfort food that’s kind to your body and the planet.
Dig in and enjoy your bean-tastic creation!
Bonus Tips
- Feeling extra cheeky? Toss in some smoky chipotle tofu cubes for a protein party that even the beans will envy.
- Kale too bitter? Blame it on genetics and soften it up by massaging with lemon juice before it dives into the stew.
- Leftover stew? Freeze it in single portions—because your future self deserves gourmet lazy lunches, not sad desk snacks.
- For a quick meal option, consider using canned goods like black beans to save time and boost nutrition while preparing this flavorful stew.
Why You’ll Love It
This stew is like a cozy hug in a bowl, with smoky chipotle giving your taste buds a little salsa dance.
It’s the kind of dish that makes you wanna high-five your veggies for showing up so tasty and fearless.
Whether you’re a vegan newbie or just here for the plant-powered party, this stew plays nice with whatever you’ve got in the pantry.
Fast to whip up and packed with personality, it’s basically your new weeknight BFF that doesn’t judge your snack habits. Plus, it’s a great way to sneak in some colorful medley of beans and veggies for added nutrition.
Nutritional Info
Here are the estimated values for one serving:
Calories: 320
Protein: 14 g
Carbohydrates: 45 g
Fat: 7 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, this stew is a great source of iron-rich ingredients, which are important for supporting oxygen transport in the body.
