Bean & Pepper Stew with Kale Crisps

As the weather is turning, and the darker nights are approaching, I am craving warming comfort dinners, and this simple easy mid-week stew definitely hits the spot. I have already made it twice this week, and I know it’s going to feature regularly in my house. 

I love that you can throw all the ingredients in one pot (so minimal washing up) and it takes less than 25 minutes. It also contains 5 portions of veggies, herbs, spices protein & fibre from the beans. I like serving mine alongside one of my flaxseed bread rolls (recipe on


·      1 onion, thinly chopped

·      2 cloves of garlic 

·      1 red pepper, thinly sliced 

·      ¼ cup sun-dried tomatoes

·      1 tin chopped tomato

·      2 tbsp tomato puree 

·      1 tin mixed beans (I used chickpeas, kidney beans, butter beans)

·      1 tsp paprika

·      1 tsp ground coriander

·      Pinch of salt 

.   4 cups of kale 


Fresh Coriander

Kale crisps

Coconut yogurt

Spring Onions 


1. Fry the onion and garlic in a saucepan (I cooked mine in a teaspoon of coconut oil)

2. Add the sliced peppers, sun-dried tomatoes and spices. (You may need to add a dash of water) 

3. Once the onions and peppers are soft, add the chopped tomatoes, tomato purée, mixed beans and allow to simmer at a reduce heat. 

4. Meanwhile toss the kale in olive oil, salt and pepper and place on a baking tray in a hot oven for 10 minutes. 

5. Add 2 cups of kale (or frozen spinach) to the stew and give a good mix (you may want to add water to achieve desired consistency.

6. To serve, add fresh coriander, diced spring onions, kale chips and a good dollop of coconut yogurt. 



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