Kale & Mushroom Chipotle Stew

KALE, WILD RICE & MUSHROOM CHIPOTLE STEW

I cannot begin to tell you how delightful this stew is. The kale is thrown in last so that it keeps it texture but is still cooked to perfection. There are a handful of recipes that we make during the Fall season, and this is definitely one of them. The best kale I have found for stews and lasagna, is the bagged chopped kale from ALDI. It stays fresh the longest in the fridge, and you won’t have to do that thing where you buy produce, and then end up tossing half of it in the trash because it went bad. No ma’am or sir!

I love adding mushrooms to stews and pastas because it’s a goo meat replacement and it’s very filling. We use baby bella mushrooms and sometimes add even more with whole portobello mushrooms chopped chunky.

We like to use a lot of tomato paste to thicken the broth, and a nice chop of chipotle peppers in adobo sauce with lime for some killer flavor. Be sure to add this to your seasonal rotation this year!

We love to use Forager’s Cashew Yogurt for topping a lot of stews.

Make sure to have some extra limes on hand, it really does give it a punch of flavor!

KALE, WILD RICE & MUSHROOM CHIPOTLE STEW RECIPE

Ingredients

• 2 tablespoons olive oil

• 5 cloves mined garlic

• 1 small yellow onion, diced

• 1 cup quartered baby bella mushrooms

• 2 teaspoons ground cumin

• 1 tablespoon red pepper flakes

• 1, 15oz can stewed or sliced tomatoes

• 2, 15oz cans black beans, drained and rinsed

• 2 cups vegetable stock

• 2 minced chipotle peppers In adobo sauce

• 1 teaspoon Tabasco sauce

• juice of a lime, plus wedges to serve with

• 4 -5 cups of chopped fresh kale

• 1 tablespoon fresh cracked black pepper and 1 kosher salt

• 1 cup cooked wild rice

• 1/2 cup cilantro, and some to top stew

• 1/2 cup cashew yogurt to top, optional, or sour cream

Instructions

Heat olive oil in a 5 quart dutch oven.

Add onions, mushrooms and garlic to sauté 5 minutes.

Add minced chipotle peppers, cumin, salt, red pepper flakes and black pepper to mix around to cook 1 more minute.

Add tomatoes, let cook for 2 minutes, then use an immersion blender to smooth out tomatoes, leaving some bits of tomatoes.

Next stir in black beans, broth, Tabasco and lime.

Simmer for 20 minutes.

Fold in the kale and cilantro.

Simmer for 15 more minutes.

Ladle in the wild rice for each bowl when serving.

You can add the yogurt or sour cream on top as drizzle, with more cilantro and lime wedges.