Black-Eyed Pea Chili

Author:
Publish date:

Like any good chili, this black-eyed pea version is even tastier the second day.

  • 4Servings

Ingredients

  • 1/2 lb. dried black-eyed peas (11/4 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 (1/2 cup)

Preparation

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.

Nutrition Information

  • Calories: 308
  • Carbohydrate Content: 47 g
  • Fat Content: 8 g
  • Fiber Content: 14 g
  • Protein Content: 15 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 335 mg
  • Sugar Content: 13 g