Black-eyed Pea Chili with Quinoa and Corn
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- salt and pepper to taste
- 2 teaspoons ground cumin
- 1 large red bell pepper chopped
- 2 teaspoons smoked paprika
- 1 large green bell pepper chopped
- 6 cloves garlic minced
- 1 tablespoon cocoa powder
- 6 cups vegetable broth
- 1 1/2 cups fresh or frozen corn
- 2 large onions chopped (i use a food processor)
- 5 cups (24 ounces) fresh black-eyed peas or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
- 2 1/2 tablespoons mild chili powder
- 1/4 to 1/2 teaspoon chipotle powder red pepper, or hot smoked paprika (adjust to taste)
- 2 15- ounce cans diced tomatoes with juice (fire-roasted preferred)
- 1/3 cup uncooked quinoa rinsed
- optional: wedges of lime and slices of avocado to serve
- Carbohydrate 35.9230936752559 g
- Cholesterol 0 mg
- Fat 2.65791333444336 g
- Fiber 4.64063840026095 g
- Protein 5.10931216774186 g
- Saturated Fat 0.43516950864647 g
- Serving Size 1 1 servings, about 1 1/2 cup each (264g)
- Sodium 476.504588366628 mg
- Sugar 31.282455274995 g
- Trans Fat 0.369875225150168 g
- Calories 180 calories
Instructions Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,†uncover the pot; otherwise, keep it covered.) Add salt and pepper to taste. Serve with a squeeze of lime juice or slices of avocado, if desired.Instructions Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,†uncover the pot; otherwise, keep it covered.) Add salt and pepper to taste. Serve with a squeeze of lime juice or slices of avocado, if desired.
