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

1. Soak beans overnight if possible (at least 4 hours). Rinse and drain.
2. In a large pot, saute the onion and garlic until translucent. Add pepper and saute an additional 3 minutes, then add spices.
3. 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.
4. About 15 minutes before it’s done cooking, stir in the chia seeds and greens.

Read more: http://ohsheglows.com/2011/12/31/new-years-smoky-bbq-chili-with-flat-crispy-cornbread/#ixzz3NzWNxi6p