Description
A hearty and flavorful black-eyed pea chili cooked in a crock pot.
Ingrédients
L'échelle
- 2 cups black-eyed peas, dried
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse and soak the black-eyed peas for 4 hours.
- Drain and place the peas in the crock pot.
- Add onion, garlic, bell pepper, and carrots.
- Stir in diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir before serving and adjust seasoning if needed.
Notes
- This chili can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months.
- Serve with cornbread or over rice for a complete meal.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 7 hours
- Catégorie: Main Dish
- Méthode: Slow Cooking
- Cuisine: Southern
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 3g
- De Sodium: 400mg
- La graisse: 1g
- Graisses Saturées: 0g
- Les Graisses Insaturées: 1g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 12g
- La protéine: 15g
- Le taux de cholestérol: 0mg
Mots-clés: black eyed pea chili, crock pot chili, vegetarian chili