Chili Pepp White Beans, Tomatoes and Kale
Heat 2 tablespoons Chili Pepp Crunch in a skillet over medium-high for 30-60 seconds. Add 1 (15 oz) can cannellini beans, rinsed and drained, 1 (14 oz) can diced tomatoes (with juices) and 1 1/2 cups vegetable broth; stir and bring to a simmer. Gradually add 1/2 bunch kale, stemmed and roughly chopped, stirring to wilt. Simmer on medium-low for 10 minutes until kale is tender. Stir in 2 tablespoons lemon juice and season with salt and pepper. Serve topped with a drizzle of chili pepp crunch if desired.
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