Mexican Vegetable Chilli with Spicy Kale Crisps

Course: Main Skill level: easy Serves: 4 Vegan

■ 1 x 250 g bag kale

■ 2 tbs chilli oil

■ Salt and freshly ground black pepper, to taste ■ 1 onion, chopped

■ 1 red pepper, diced

■ 1 tsp mild chilli powder

■ 1 x 400 g can kidney beans, drained and rinsed ■ 1 x 400 g can chopped tomatoes

■ 1 tbs tomato purée

■ 1 vegetable stock cube To Serve: cooked rice. 1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Place 100 g (3½ oz) kale in a large bowl, removing any thick stalks. Toss in 1 tablespoon of the oil and season. Spread out on to a large baking tray and bake in the pre-heated oven for 10 to 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 to 5 minutes. Add the chilli powder and cook for 1 minute. Stir in the kidney beans, tomatoes, tomato purée and stock cube. Add 150 ml (¼ pt) water and bring to the boil. Simmer, covered, for 10 minutes.

4 Stir in the remaining kale and cook for a further 5 minutes, covered, then season to taste.

5 Top with the kale crisps and serve with cooked rice.