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Black-Eyed Pea & Collard Green Chili

Course Soup
Servings 8
©JLFields JL Fields

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

  1. Heat olive oil in uncovered pressure cooker (a teaspoon or two)
  2. Add onion and garlic and saute for a few minutes.
  3. Add carrots and celery and continue to saute for another few minutes.
  4. Add collard greens, chili powder, cumin, coriander, cinnamon, oregano and dried jalapeños and saute for a minute or two.
  5. Add black-eyed peas, bay leaf, tomatoes, tomato sauce, stock and water.
  6. Stir and cover the pressure cooker.
  7. Cook at high pressure for 11 minutes; use a natural release.
  8. Once pressure is released, check the black-eyed peas for doneness. If necessary, simmer on low, uncovered until done.
  9. Stir in salt to taste.