nutritional information

Per 1 1/2-cup serving:

  • Calories: 308
  • Protein: 15 g
  • Total Fat: 8 g
  • Saturated Fat: 6 g
  • Carbohydrates: 47 g
  • Cholesterol: 0 mg
  • Sodium: 335 mg
  • Fiber: 14 g
  • Sugar: 13 g
Vegan Gluten-Free

Black-Eyed Pea Chili

Serves 4

Like any good chili, this black-eyed pea version is even tastier the second day.
  • ½ lb. dried black-eyed peas (1¼ cups)
  • 2 Tbs. coconut oil
  • 1 small onion, diced (1 cup)
  • 1 small green bell pepper, diced (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 15-oz. can fire-roasted tomatoes
  • 2 Tbs. tomato paste
  • 1 Tbs. chili powder
  • 1 cup low-sodium vegetable broth
  • 4 green onions, thinly sliced (½ cup)

1. Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

2. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

3. Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

January/February 2014 p.44

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comments

I just made this recipe without a rice cooker or slow cooker & it came out great. I just used one large sauce pan and a deep dish skillet to saute. Tasted great! Even my meat-eating family loved it.

Cat - 2014-10-17 20:24:45

is there a version of this recipe that can be made without a rice cooker?

Michelle - 2014-01-23 01:15:09