I made this fresh and tasty chili and ate it for two days of lunches. I love chili for many reasons, one of which it just gets tastier the next day. I threw together some halfway homemade corn fritters using a boxed cornbread mix too. If you use this method and you are vegan, be sure to check the ingredients on the box. Many mixes contain lard and whey.
Black Eyed Pea Chili With Corn Fritters [Vegan]
For the Chili:
- 2 cups cooked black eyed peas
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced small
- 2 large carrots, sliced in circles
- About 1 1/2 cups cherry tomatoes, halved
- 2 cups vegetable stock or water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
Halfway Homemade Corn Fritters:
- 1 box cornbread mix (lard and dairy free)
- 1/4 to 1/2 cup almond milk
- Saute onions, garlic, bell pepper, tomatoes, jalapeno, and carrot on low/medium heat until softened.
- Add spices and stir. Cook for one minute.
- Add Black Eyed Peas and Vegetable Stock
- Simmer for 20 minutes.
- Place cornbread mix into a bowl and add a little almond milk at a time until you have a thick batter like cookie dough that you can make a ball out of.
- Make balls of dough with your hands using about a Tbs of dough. Set aside.
- Heat about 2 inches of vegetable oil in a deep pan to medium high. You want it to be hot, but not too hot. You dont want it to smell burnt. Test to see if it is hot enough by dropping a little piece of dough. The dough should bubble and sizzle all around it.
- Place 5 or six dough balls (depending on the size of your pan) into the oil.
- Cook for about 3 minutes or until golden brown, then flip and cook for another 2 minutes or until golden all over and cooked all the way through.
- Place fritters on some paper towels to drain excess oil.
- Black Eye / Pigeon Pea