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