200th Blog: Chili with Black-Eyed Peas

Black-eyed peas are a neat little legume, and yet I hardly cook with them. These spotted treasures get a lot of hype around New Years as some believe they bring good luck. I thought this luck would be fitting for my 200th blog 🙂

They are loaded with nutrients such as calcium, folate, protein, fiber and vitamin A. I concocted a recipe that can be used all year round and kept it simple by using them for a satisfying chili. Next time you’re at the store, grab some dry or canned black-eyed peas to have on hand for this great meal. You won’t be disappointed.

Chili with Black-Eyed Peas

  • 1 c dry black-eyed peas, soaked in water overnight
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp chipotle seasoning
  • 1 tsp cumin
  • 1 bag of meatless crumbles
  • 1 28 oz can of diced tomatoes
  • 1 c veggie broth, or water
  1. Saute onion and garlic in a little oil or water
  2. Once soft, add seasonings and crumbles. Cook for about 5 minutes or until crumbles are well thawed
  3. Add beans, tomatoes and stock, bring to a boil, cover and simmer for at least an hour or until the beans are cooked
  4. Salt and pepper to taste



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