Black-Eyed Pea Chili by Chef Rachael Afra

 

Black-Eyed Pea Chili

        This is the best on New Year's Day, or on a cold day when you want to warm up.

             Prep Time: 20 minutes Cooking Time: 2 hours Total Time: 2 hrs and 20 mins 

Yield: ~6-8 servings

Ingredients:

1 lb. Ground Turkey

1 lb. Black-eyed peas, fresh

2 cloves Garlic, minced

2 medium Carrots, medium diced

1/2 medium Spanish Onion, medium diced

1-2 Jalapenos, small diced

1 (5 oz.) or small carton Cherry tomatoes, quartered

1 T. Coriander

1T. Oregano

1T. Cumin

1 T. All-Spice

1 Bayleaf

1/2 bunch Cilantro, rough chop

8 cups Cold water

Salt and Pepper to taste

Preparation:

1. Clean and cut the vegetables. 2. In a 5qt. pot, add 1T. olive oil, on medium heat. 3. Add chopped onions, garlic, carrots, and jalapenos and saute till they get soft. 4. Add ground meat, and cook till the meat is browned, add the peas, tomatoes, spices, and water. 5. Turn the heat down very low, for 2 hours stirring occasionally. 6. Turn the heat off, and before you serve add the cilantro. 7. Serve it over rice, quinoa, couscous, and any kind of grain, or enjoy it just by itself.