Black-Eyed Pea Chili With Collards
[Vegan, Gluten-Free]

To Make the Chili:

1. Pour the olive oil into large skillet over medium heat.
2. Add the onions, celery, and carrots to a pan and sauté them until the onions are translucent.
3. Add the garlic to the pan and sauté it for 1 minute.
4. Transfer the ingredients to a crock-pot and add the peas, sauce, diced tomatoes, and water then stir the chili to combine everything.
5. Add your paprika, cumin, oregano, ground chili powder, red pepper. Mix everything well.
6. Cook the chili on high for 6 hours.
7. After 5 1/2 hours, season with salt to taste.
8. Whisk together masa and the 1/4 cup warm water and slowly stir it into chili to thicken.
9. Allow this to cook for another 20 to 25 minutes.
10. While chili continues to cook, prepare the greens.
11. Heat a large skillet over high heat.
12. Add your olive oil and sauté the greens until they start to wilt.
13. Remove the greens and keep them warm until you're ready to serve.
14. Spoon the greens into the bowl and spoon chili over the greens.

To Make the Cornbread Muffins:

1. Preheat oven to 375°F.
2. Prepare mini muffin pan by spraying it with cooking spray.
3. Whisk together ground flax seed with warm water in a medium bowl and set it aside.
4. In a large bowl whisk the cornmeal, flour, baking powder, baking soda, and salt.
5. Add the milk, syrup, and oil to the flax seed mixture and whisk them to combine.
6. Pour the milk mixture into the flour and fold the dough until there are no dry spots. The batter will be slightly lumpy.
7. Spoon the batter into prepared muffin pan and bake for 10-12 minutes or until a toothpick inserted into a muffin comes out clean.
8. Remove them from oven, allow them to cool slightly, and remove them from the pan.