Looking for a hearty chili to help you survive the cold winter months? Look no further. This black-eyed pea chili is slowly simmered over six hours so that the flavors can fully blend together, and then served over sautéed collard greens with homemade cornbread. It's delicious, filling, and healthy.

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

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Ingredients

 For the Chili:

  • 1 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup carrots, finely chopped
  • 3 cloves of garlic, minced
  • 2 16-ounce cans of black-eyed peas
  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 1/2 cups water
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 2 tablespoons ground chili pepper powder
  • 2 teaspoons red pepper (add more for more heat)
  • Salt, to taste
  • 2 tablespoons corn masa flour
  • 1/4 cup warm water
  • 2 bundles collard greens, cleaned, with hard stems removed and chopped
  • 1 tablespoon olive oil

For the Mini-C0rnbrad Muffins:

  • 2 tablespoons ground flax seed
  • 4 tablespoons warm water
  • 1 cup corn meal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground sea salt
  • 1 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup vegetable or canola oil
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Preparation

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.
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