Description
A hearty and flavorful black eyed pea chili that warms you up.
Ingredients
Scale
- 1 cup black eyed peas, soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 can diced tomatoes (14 oz)
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add bell pepper and carrots; cook for 5 minutes.
- Add soaked black eyed peas, diced tomatoes, vegetable broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Adjust spices to your taste.
- Can be stored in the refrigerator for up to 3 days.
- Great topped with avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black eyed pea chili, vegan chili, hearty chili