4 Serves
72 Mins
Preheat your oven to 245°C. Arrange the sweet peppers on a baking sheet and roast them for 10 minutes until slightly charred.
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Vitamin E
1 mg / 15 mgVitamin K
469 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
246 µg / 400 µgCalcium
620 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
263 mg / 420 mgPhosphorus
362 mg / 1,250 mgPotassium
1683 mg / 4,700 mgSodium
1443 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
17 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat olive oil in a Dutch oven over medium heat. Add the chorizo and cook, breaking it apart with a spatula until browned.
Add the chopped onion and the roasted sweet peppers to the pot. Sauté for 6-8 minutes, stirring frequently to prevent sticking.
Stir in the pinto beans, kale, salt, water, and ground cumin. Cover the pot and simmer for 20 minutes until the kale is tender and the flavors are well combined.
Turn off the heat and allow the stew to stand on the burner for 30 minutes. Serve warm, optionally topped with grated ricotta salata.
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