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Quick Mexican Stew With Kale and Chipotle
[Vegan, Gluten-Free]

Author Bio

Beginner-friendly grain-free baking and sweets. Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an... Read More

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Vegan, Gluten-Free Quick Mexican Stew with Kale and Chipotle and chickpeas and avocado topping

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Quick Mexican Stew With Kale and Chipotle [Vegan, Gluten-Free]

198

Dairy Free

Who doesn’t love stew on a cool evening? This one is chock full of vegetables like high iron potatoes, high folate legumes and tons of anti-oxidant seasonings, not to mention the anti-inflammatory benefits of all these high fiber veggies! Enjoy!

Ingredients You Need for Quick Mexican Stew With Kale and Chipotle [Vegan, Gluten-Free]

4-6 cups water
4 red potatoes, chopped
1 can pinto beans
1 can black beans
1 small can tomato paste
1/2 16-ounce bag baby carrots, chopped
1 large red bell pepper, chopped
1 small onion, chopped (optional, if tolerated)
2 cloves garlic, minced, or 1 teaspoon garlic powder
1/2 bag fresh baby kale or 3 cups
1 tablespoon coconut oil
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon oregano
Chipotle pepper to taste
Cayenne pepper to taste
1/2 - 1 teaspoon Himalayan pink sea salt

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How to Prepare Quick Mexican Stew With Kale and Chipotle [Vegan, Gluten-Free]

Chop all vegetables into small bite sized chunks.
Add coconut oil, onion and garlic to a dutch oven and sauté for 3 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat to low and simmer for 1-2 hours.
Optional garnishes: sliced avocados, salsa, spicy potato chips,or kale chips

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.