Black-Eyed Pea Chili for Crock Pot

Pat Duran Recipe

By Pat Duran kitchenchatter

This 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)


Recipe Rating:
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Serves:
4 or more
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Ingredients

1 1/4 c
dried black-eyed peas;rinsed,picked over and soaked overnight,covered with water
2 Tbsp
coconut oil ,or your favorite
1 c
onion,diced
1 c
green bell pepper, diced
2 tsp
garlic,inced
15 oz
can fire roasted tomatoes(i like hunts);you can use rol-tel
2 Tbsp
tomato paste
1 tsp
chili pepper or to your taste
1 c
vegetable broth
1/2 c
dairy sour cream,optional
1/2 c
green onion, diced
1 lb
ground turkey,optional
cornbread


Directions Step-By-Step

1
Soak peas in large pot and add 2 quarts of water and soak overnight at room temperature. Drain and rinse well.
2
Add 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.
3
Pour 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)
4
Cover 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.
5
Cornmeal topping:
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 .
6
Can make into cornmeal muffins , if desired-which I do sometimes.

About this Recipe

Course/Dish: Other Main Dishes, Chili
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Vegetarian