With black eyed peas a big part of my new year recipe arsenal, we decided to incorporate the versatile legume into a winter favorite. And if the current Chicago weather is appropriate for one thing, it is indeed a big pot of warming chili. Snow, frigid cold, and a fun twist on our classic chili recipe was the perfect way to kick off the week. I loved this (new to me) recipe adapted from Angela Liddon of Oh She Glows. Check out her crispy cornbread recipe too!
New Year’s Black Eyed Pea Chili
Yields 5 cups
- 1 tsp extra virgin olive oil
- 1 sweet onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 red pepper, chopped
- 2.5 tbsp chili powder, or to taste
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 cup dry/uncooked black eyed peas
- 3/4 cup dry/uncooked black beans
- 2 cups vegetable broth
- 1 can tomato sauce
- 1 (28-oz) can diced tomatoes
- 1 tbsp chia seeds or ground flax, to thicken
- 1/2 tsp kosher salt, or to taste
- couple handfuls of chopped spinach or collard greens
- Soak beans overnight if possible (at least 4 hours). Rinse and drain.
- In a large pot, saute the onion and garlic until translucent. Add pepper and saute an additional 3 minutes, then add spices.
- Add dry black beans, black eyed peas, broth, tomato sauce and diced tomatoes. Stir well and simmer with the lid ajar for about 2 hours, checking often to be sure it doesn’t get too dry. Add a bit more broth if needed.
- About 15 minutes before it’s done cooking, stir in the chia seeds and greens.