Black-eyed Pea Chili with Quinoa and Corn

Name: Black-eyed Pea Chili with Quinoa and Corn
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: TexMex
Ingredients: 2 large onions (I use a food processor, chopped); 1 large red bell pepper (chopped); 1 large green bell pepper (chopped); 6 cloves garlic (minced); 24 ounces fresh black-eyed peas (or 1 pound dried peas that have been soaked in water overnight and drained); 6 cups vegetable broth; 2 1/2 tablespoons mild chili powder; 1 tablespoon cocoa powder; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1/4-1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste); 2 15-ounce cans diced tomatoes (fire-roasted preferred, with juice); 1 1/2 cups fresh or frozen corn; 1/3 cup uncooked quinoa (rinsed); Salt and pepper to taste; Optional: wedges of lime and slices of avocado (to serve)

Instructions

Prep:15minCook:2h

This thick and hearty black-eyed pea chili will make a black-eyed pea lover out of you. Vegan, low-fat, and perfectly seasoned, it's like health in a bowl!This recipe makes a lot, but it can be easily halved to make a smaller pot of chili.

Updated at: Wed, 11 Dec 2024 08:52:49 GMT