| Servings | Prep Time | Cook Time |
| 10 | 20minutes | 1 hour,45 minutes |
| Servings | Prep Time |
| 10 | 20minutes |
| Cook Time |
| 1 hour,45 minutes |
Ingredients
- 2 large onions (chopped)
- 2 teaspoons oil
- chopped vegetables (red or green bell peppers, green beans)
- 6 cloves garlic (minced)
- 2 1⁄2 cups dried black eyed peas (soaked overnight, rinsed and drained)
- 6 cups vegetable broth
- 1 1⁄2 teaspoon paprika
- 3 teaspoons ground cumin
- 1 1⁄2 teaspoon cayenne pepper (adjust for spicy or mild chili)
- 1 1⁄2 teaspoon oregano
- 3 teaspoons garlic powder
- 1 tablespoon cocoa powder
- 2 cans diced tomatoes
- 1 can corn (drained)
- 1⁄2 cup uncooked quinoa (rinsed and drained)
- salt (to taste)
- pepper (to taste)
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Heat oil in a large pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the chopped vegetables and cook for another 3 minutes. Add the garlic and cook for another minute.
- Add the black-eyed peas, broth, seasonings and tomatoes. Bring to a boil for approximately 5 minutes.
- Reduce the heat to low, cover, and simmer until the black eyed peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth or water if it looks like it’s getting dry.
- When the peas are tender, add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. Add salt and pepper to taste.
- Serve with corn tortilla chips, a squeeze of lime juice or slices of avocado if desired.
Recipe Notes
Use black beans or pinto beans instead of black-eyed peas for alternate versions of this chili
The cocoa powder is the "secret" ingredient to this recipe. You can replace all other seasonings with 2 tablespoons of your favorite chili powder.
Freezer friendly! Store leftovers in airtight container in freezer for up to one month.
