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Main Courses, Recipe, Vegan, Vegetarian

Vegetable chilli with spicy cavolo nero crisps

by Lindsey Harrad   ·  4 years ago  
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A super-quick kidney bean chilli served with crispy cavolo nero makes a nice and spicy supper. On the table in just half an hour, everyone will love this warming bean chilli with rice finished with crispy greens.

DETAILS
  • Serves 4
  • Prep: 10 minutes
  • Cook: 20 minutes
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
  • To serve: cooked rice
METHOD
  1. Preheat the oven to 200°C, gas mark 6.
  2. 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.
  3. 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.
  4. Stir in the remaining cavolo nero and cook for a further 5 minutes, covered then season.
  5. Top with the cavolo nero crisps and serve with cooked rice.

Cook’s tip

Use hot chilli powder if you prefer a spicier kick.

Recipe created by www.discovergreatveg.co.uk