Irresistible Black Eyed Pea Chili
A hearty and nourishing chili featuring black-eyed peas, spices, and customizable toppings, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup dried black-eyed peas Rinse and soak overnight
- 1 medium onion, chopped Adds flavor base
- 2 cloves garlic, minced Adds depth of flavor
- 1 medium bell pepper, chopped Can substitute with zucchini or corn if needed
- 1 can diced tomatoes (14.5 ounces) Provides acidity
- 4 cups vegetable broth Ensure it's gluten-free if necessary
- 1 tablespoon chili powder Essential spice for chili flavor
- 1 teaspoon cumin Adds warmth and depth
- to taste Salt and pepper Adjust seasoning to preference
Optional Toppings
- Avocado Creamy texture
- Cilantro Freshness
- Lime For acidity
Instructions
Preparation
- Rinse the dried black-eyed peas under cold water and soak them overnight in plenty of water.
Cooking
- In your crock pot, combine the soaked black-eyed peas, chopped onions, and minced garlic.
- Add the chopped bell pepper and stir well to combine.
- Pour in the canned diced tomatoes, including the juice.
- Add the vegetable broth to cover all ingredients.
- Sprinkle in the chili powder and cumin, along with salt and pepper. Mix thoroughly.
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
- Check the consistency and adjust with more broth if too thick or mash some beans against the pot for thickness.
Serving
- Serve the chili hot and add your favorite toppings like avocado, cilantro, or lime.
Notes
Allow chili to cool before storing. Refrigerate for up to five days or freeze for up to three months. Reheat on stovetop or microwave.