Black Eyed Pea Chili

Try this unique spin on chili, which features black eyed peas instead of the traditional red beans. Corn and brown rice round out the dish, which is seasoned with a garlicky kick rather than the typical chili powder. This recipe comes to us from Marla of Organic Life on a Budget.

Serves 4

  • 2 cups tomato sauce (try making your own)
  • 1/2 lb dried black eyed peas, cooked
  • 1/2 cup long grain brown rice
  • 4-6 oz. frozen corn, defrosted
  • 1 quart vegetable broth (try making your own)
  • 2 Tbsp. olive oil
  • Salt
  • Black pepper
  • Garlic powder

In a large pot over medium heat, add olive oil and tomato sauce, allow to cook a few minutes until the sauce darkens in color.

Add cooked beans, rice and corn, then seasonings to taste, allow to cook about 1 minute.

Add vegetable broth, bring to a boil, then simmer until rice cooks. *Depending on the type of rice, cooking time may vary, with brown rice it could about 1 hour.

During cook time, you may add water if the broth cooks down too much.

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Nutrition Information

Black Eyed Pea Chili

Servings per Recipe: 4

Amount per Serving

Calories:  400

Calories from Fat:  73

Total Fat:  8g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  978mg

Potassium:  64mg

Carbohydrates:  63g

Dietary Fiber:  10g

Protein:  17g

Sugars:  10g

Vitamin A:  15%

Vitamin C:  4%

Calcium:  15%

Iron:  37%

View Our Nutritional Guidelines

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