Black eyed Peas and Kale Chili
This Black eyed Peas and Kale Chili is a hearty and comforting dish that is perfect for a chilly winter day. It is spicy and absolutely delicious.
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Ingredients
- 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
Instructions
- 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.
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