Quick Mexican Stew with Kale and Chipotle

Published on September 16, 2015 | By |

- Prep Time
- 15 Minutes
- Cook Time
- 1 Minutes
- Difficulty Level

Who doesn’t love stew on a cool evening? I am a soup lover, so I make it almost daily during the cooler months. This one is one of our favorites. It’s hard to please an army of tastebuds, but this one satisfies my whole family!

It’s 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! soup_2

Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Low Fat, Sugar Free

Ingredients

4-6 cups water, vegetable broth or chicken stock
4 red potatoes, chopped
1 can pinto beans
1 can black beans
1 small can tomato paste
1/2 16oz. 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

Instructions

1. Chop all vegetables into small bite sized chunks.
2. Add coconut oil, onion and garlic to a dutch oven and saute for 3 minutes.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat to low and simmer for 1-2 hours.
5. Optional garnishes: sliced avocados, salsa, corn chips
6. Crock Pot method: Place all ingredients into a crock pot and cook on low for 4-8 hours or high for 2-4 hours.