INGREDIENTS

• 2 Tbsp olive oil
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 3 stalks celery
• 4 medium carrots, peeled and diced
• 3 large cloves garlic, minced (about 1 Tbsp)
• 2 tsp smoked paprika
• 1.5 tsp chili powder
• 1.25 tsp salt
• .5 tsp cayenne pepper
• 1 small bunch kale, trimmed and chopped
• 2 cans (15 oz) black-eye peas, drained and rinsed
• 1 can (14 oz) fire-roasted diced tomatoes, retain juice
• prepared brown rice
• chopped green onions, optional

DIRECTIONS

• Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the peppers, celery, carrots, and garlic.
  Cook, stirring occasionally, until beginning to brown, about 8 minutes.
• Stir in smoked paprika, chili powder, salt, and cayenne. Cook, stirring, for 30 seconds.
• Working in small handfuls, add in kale, stirring after each addition to let it wilt slightly.
  Cook and stir until you can fit all the kale in the pot.
• Add in the black-eyed peas and tomatoes with juice. Stir and continue to cook until heated through, about 2 minutes.
• Taste and add additional salt or spices as desired. Serve hot with rice and a sprinkle of green onion.

(Serving size is 1.5 cups with 1/2 prepared brown rice). Recipe from Wellplated.com