Vegetable Chilli with Spicy Cavolo Nero Crisps
PREP: 10 Minutes
COOK: 20 Minutes
SERVES: 4
Skill Level: Easy
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 cavolo nero
- 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
- Preheat the oven to 200°C, gas mark 6.
- Place 100g cavolo nero 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 cavolo nero and cook for a further 5 minutes, covered then season.
- Top with the cavolo nero crisps and serve with cooked rice.
