This dish freezes well. Make a double batch, divide into smaller portions and freeze for up to a month.
Black-eyed pea and vegetable chili bowl
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- Cooking time:
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Warm up the kitchen with this mildly spiced, smoky vegetarian chili that's sure to please the whole family. Serve with freshly cooked rice or quinoa. Lime wedges add a fresh touch.
1 large onion, coarsely chopped
2 garlic cloves, minced
3 celery sticks, cut into ½” slices
2 large carrots, peeled, halved lengthwise and cut into 1” chunks
1 orange or red bell pepper, seeded and cut into ½” pieces
1 tsp. ground cumin
¾ tsp. smoked paprika
½ tsp. dried oregano
⅛ tsp. cayenne pepper
1 (16-oz.) drained can black beans or chili beans in tomato sauce
1 (15.5-oz.) drained can black-eyed peas, rinsed
1 (14.5-oz.) undrained can diced tomatoes
¼ cup chopped fresh cilantro leaves
Lime wedges to serve
*Please note up to 10 short sprays of any cooking spray* are Free. After that, count ½ Syn for every additional 5 sprays used.
- Spray a Dutch oven with cooking spray* and place over medium heat. Add the onion, garlic, celery, carrots and bell pepper and a pinch of salt. Cover and cook, stirring often, for 5–6 minutes, until crisp-tender.
- Add the cumin, smoked paprika, oregano, cayenne and ½ teaspoon each salt and black pepper and cook, stirring, for 30 seconds.
- Stir in the black beans and their sauce, the black-eyed peas, the tomatoes and their juices and ¼ cup water and bring to the boil. Reduce the heat to low, cover and simmer for 15–20 minutes, or until the vegetables are tender and the flavors have blended.
- Remove from the heat and sprinkle with cilantro. Serve hot with lime wedges and freshly cooked rice or quinoa.