Soups and chilis are perfect for this time of the year, so I have looking through my cookbooks for some new recipes. This Black eyed Peas and Kale Chili recipe is from Food & Wine’s Best of the Best 2013 cookbook. I borrow a lot of cookbooks from my local library. The librarian got so used to seeing me take all these books that she started to bring her cookbooks from home. This Best of the Best cookbook is one she gave me a few months ago. This book has best recipes from 25 best cookbooks of 2013.
This Black eyed peas and kale chili is the first recipe that I tried from that book. My kids have recently started to like chili, so I have been making them at least once a week. My usual recipe is quite simple with veggies, tomatoes, black and red beans.Today’s recipe is made with black eyed peas and chilis (poblano and jalapeno). Original recipe had chipotle chilis but I didn’t have them, so skipped adding them here. Also the addition of kale makes it hearty and nutritious. I served the chili with some freshly baked corn muffins.I was skeptical if my kids would like this version of the chili, but they liked it quite a bit. My son ate his with some grated cheese and crushed corn chips. It tastes great warm or at room temperature. Great to pack for lunch the next day too.
This goes for the February: Week 1, Cooking from Cookbook Challenge Group.
Black eyed Peas and Kale Chili
- 2 cups Cooked Black Eyed Peas
- 1 Small Onion, chopped
- 2 Garlic cloves, minced
- 1 Poblano chili, chopped
- 1 Jalapeno, finely chopped
- 1 15 oz. can of Diced Tomatoes (I used fire roasted tomatoes)
- 3~4 cups Fresh Kale, chopped
- 2 cups vegetable stock
- 1 cup water
- ¼ tsp Ground Cumin
- ½ tsp Ground Coriander
- ¼~½ tsp cayenne pepper
- 2 tsp dijon mustard
- 2 tsp honey
- To taste Salt Pepper
- Heat 2tbsp olive oil in a soup pan; add the onion and garlic, cook till the onions turn lightly browned, about 3~4 minutes.
- Add the chopped poblanos and jalapeno; cook for 3~4 minutes or until the chilis are tender.
- Stir in the black eyed peas, tomatoes with the juice, ground cumin, ground coriander, cayenne pepper, stock and water. Bring the mixture to a boil, lower the heat and simmer for about 10 minutes.
- Add the dijon mustard and honey. Stir well and cook for 1 minute.
- Stir in the chopped kale and simmer for 10 more minutes or until the greens are wilted. Season with salt and pepper.