Black-Eyed Pea & Collard Green Chili
Servings 8
Ingredients
- 1 - 2 teaspoons Olive oil optional
- 1 cup diced red onion
- 3 cloves garlic minced
- 4 carrots chopped
- 4 stalks of celery chopped
- 4 large collard green leaves shredded (with a knife, thick pieces)
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander seed
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 jalapeño seeded and diced
- 2 cups dry black-eyed peas rinsed and drained
- 2 bay leaves
- 1 28- ounce can diced tomatoes
- 1 8- ounce can tomato sauce
- 2 cups vegetable stock
- 1 cup fwater
- Salt to taste
Instructions
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Heat olive oil in uncovered pressure cooker (a teaspoon or two)
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Add onion and garlic and saute for a few minutes.
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Add carrots and celery and continue to saute for another few minutes.
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Add collard greens, chili powder, cumin, coriander, cinnamon, oregano and dried jalapeños and saute for a minute or two.
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Add black-eyed peas, bay leaf, tomatoes, tomato sauce, stock and water.
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Stir and cover the pressure cooker.
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Cook at high pressure for 11 minutes; use a natural release.
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Once pressure is released, check the black-eyed peas for doneness. If necessary, simmer on low, uncovered until done.
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Stir in salt to taste.
17 thoughts on “Black-Eyed Pea & Collard Green Chili”
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I would love to try this, I love recipe specially with chili.
Sounds like a good one anytime, but especially for New Year’s! My hubby grew up with the collard/black eyed peas tradition.
Oh yeah, black eyed peas and collards are a must on New Year’s Day! I made this on January 1, 2011: https://jlgoesvegan.com/2579747565/
I’ve been eating a big ole pot of black eyes all week!
Oooh I bet this could be done in a slow cooker. I just finished up a big batch of Mama Pea’s tempeh chili. I like it topped with some Daiya, I’ve never had it topped with raw onions!
Love the black-eyed-pea and collard combo — two of my favorites in a great-looking chili. This sounds delicious.
Love black-eyed peas and I haven’t had them in ages! Might make this next week for the omni roommate it looks and sounds spectacular.
Also just a tip for anyone wanting to make this without a pressure cooker, soaking the black-eyed peas overnight means you can just cook them as normal.
That’s interesting, Nada. I actually didn’t think that black-eyed peas required soaking at all (which is why the cooking time in pressure cooker is so short).
This is the BEST recipe!!!! I have made it several times now and, seriously, you can drink this stuff! I will never, ever make chili again without cinnamon, either, such a great taste in this recipe! Yum yum! You can’t go wrong with this one.
Thank you so much, @d50ebbfb3fa9144d3bb37ea72f080b61:disqus! I’m really glad that you like it!
This sounds really good. I am a big fan of black eye peas for one, and vegan chili. This definitely calls for guacamole instead of vegan sour cream. Not a fan of vegan sour cream or vegan mayo.
Whatever works for you!
Just got a can of black-eyed peas! I don’t have any collard greens, but I have a TON of Brussels sprout leaves that are quite similar. Going to adapt this for stovetop tonight!
Oh, let me know how it turns out! The cooking time should be SUPER fast!
The only thing that might hold it up is how thick/tough the Brussels sprout leaves are. They’re closer to cabbage than collards in that regard. Either way, I know it’s going to taste amazing!
This is a yummy, quick, and comforting meal!
So glad you enjoyed it, @mychaelmcneeley:disqus !