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Move over chili - this one pan Tuscan Skillet is #FIRE

As much as I love food and as much as I love cooking, I get into ruts - especially when trying to rack my brain for more plant-based meals! At the start of the pandemic I discovered the "Tuscan White Bean Skillet" and since then have made a few different versions with what I have on hand or the flavours I'm craving SO when it was time to meal plan for our last winter camping trip I knew exactly what was going into the cast iron...

Tuscan White Bean & Kale Skillet


1 tbsp oil or butter

1 yellow onion, diced

3 cloves of garlic, crushed (sliced or minced - up to you!)

1/4 cup sun-dried tomatoes

1 can of cannellini beans (white kidney beans) rinsed

1 small can of diced tomatoes (or tomato polpa)

1/2 cup marinated artichoke hearts

1/4 cup sliced Kalamata olives

2 cups chopped Kale

pinch of salt & pepper

2 tsp tuscan spice blend (or oregano, thyme, and basil)


  1. Melt butter (or heat oil). On low-med heat sauté diced onion until translucent (2-3 minutes)

  2. Add garlic, salt and pepper, and 1 tsp of tuscan spice blend - sauté until fragrant (1 minute)

  3. Toss in sun-dried tomatoes, beans, diced tomatoes, artichokes, and olives

  4. Once the sauce is bubbling, stir in kale in batches (might take a while for things to wilt)

  5. Season again with pinch of salt and pepper, and a tsp of tuscan spice blend

  6. Serve hot with crusty bread


The thing I love about this skillet is you can change most of the ingredients... don't like kale? Sub in spinach. Don't like olives? Skip them. Need to use up mushrooms? Throw them in. The tuscan skillet is a base for whatever you want it to be and a DELICIOUS alternative to chilli.


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