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Pat's StoryThis is a great comfort chili that is healthy. and it can be made with ground turkey, bacon or other meats if desired. We like it both without the meat and with the meat;your choice. This like most chili, is even better the next day.
Great served with corn bread or garlic toast.(I used Bisquick cornmeal crust)
1 1/4 c
dried black-eyed peas;rinsed,picked over and soaked overnight,covered with water
coconut oil ,or your favorite
green bell pepper, diced
can fire roasted tomatoes(i like hunts);you can use rol-tel
chili pepper or to your taste
dairy sour cream,optional
green onion, diced
1Soak peas in large pot and add 2 quarts of water and soak overnight at room temperature. Drain and rinse well.
2Add the oil to a large skillet and sauté the onion for 3 minutes;add the bell pepper and garlic and sauté 3 more minutes.Stir in tomatoes, tomato paste and chili powder and simmer 3 minutes.
3Pour peas and broth into the slow cooker. Add sautéed vegetable mixture. (If you are using the turkey or other meat, cook in the skillet until browned and scrambled, drain and add to pot)
4Cover pot and cook 5 hours or until black eyed peas are tender. Season with salt and pepper and serve topped with the green onion and sour cream if desired..
While chili is cooking make the cornmeal bread or biscuits.
3/4 cup Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 large egg
Combine and stir ingredients together just until blended; pour over chili in crock pot 40 minutes or until golden brown,uncovered; before chili is done .