BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
BLACK-EYED PEA CHILI
Make and share this Black-Eyed Pea Chili recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
- Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
- Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8
BLACK-EYED PEA CHILE VERDE
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Chile Pea Poblano Tomatillo Cilantro Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8-10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
- Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
- Do Ahead
- Chile verde can be made 3 days ahead. Cover and chill.
SAUSAGE BLACK EYED PEA CHILI
Spicy, savory, easy, delicious! What more can you ask for? A different chili for those cold nights! Put it in the crock pot and it's hot and ready when you get home from work,
Provided by A-kayke
Categories One Dish Meal
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage and drain. To crock pot add sausage, garlic, onion, celery, peas, tomatoes, Rotel, green chilis, and chili powder. Stir, then pour V8 juice over the top. Turn to low and heat 8 hours, or on high for 4 hours.
Nutrition Facts : Calories 308, Fat 16.1, SaturatedFat 5.2, Cholesterol 40.8, Sodium 1025.8, Carbohydrate 26.4, Fiber 6.1, Sugar 5.5, Protein 15.9
More about "black eyed pea chili food"
BLACK-EYED PEA CHILI RECIPE | BUY THIS COOK THAT
From buythiscookthat.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory SoupCalories 312 per serving
- In a large pot or dutch oven, heat oil and garlic until you can smell the garlic and it starts turning brown. Add ground beef and sear until brown.
- Add chopped onion, salt and pepper, stir and cook until meat is cooked through and no longer pink. Stir in the bell pepper.
- Mix in the chili powder, cumin, paprika, pepper flakes and coriander. Stir in diced tomatoes, crushed tomatoes, beer and broth. Add the green chiles or jalapenos. Combine, then add the black-eyed peas.
- Heat chili to a low boil, stirring frequently. Reduce to a simmer. Cook on low for 30-45 minutes, stirring occasionally.
BLACK-EYED PEA CHILE VERDE RECIPE - BON APPéTIT
From bonappetit.com
5/5 (17)Estimated Reading Time 2 minsServings 4
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
SLOW COOKER BLACK-EYED PEA AND PORK CHILI
From momskitchenhandbook.com
5/5 (2)Estimated Reading Time 3 mins
- Rinse the black-eyed peas and look them over, removing any tiny stones. Put into the slow cooker and fill with water to cover by several inches. Do not turn on the slow cooker. Leave overnight to soak.
- Drain the peas, rinse, and put them back into the slow cooker. Add the onion, tomatoes, chipotle chiles, chili powder, cumin, and water. Stir well. Nestle the 2 pork tenderloin chunks into the peas.
- Turn the slow cooker to high and cook until the peas are just tender, about 3 hours and 20 minutes. Add the corn and continue to cook until the corn is tender and the beans are soft but not mushy, another 25 minutes. Add the salt, stir well, and turn off the heat.
- Pull the pork tenderloin out of the slow cooker and let it rest on the counter until cool enough to handle. Use your fingers to shred the pork into bite-size pieces. Add back into the slow cooker and stir.
PORK CHEEK AND BLACK-EYED PEA CHILI - FOOD AND WINE
From foodandwine.com
4/5 Total Time 3 hrs 30 minsServings 10
- In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
- Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and crème fraîche at the table.
BLACK EYED PEA CHILI - PLAIN CHICKEN
From plainchicken.com
5/5 (1)Total Time 6 hrs 10 minsCategory Main Course
CHICKEN CHILI WITH BLACK EYED PEAS RECIPE - GRANDBABY …
From grandbaby-cakes.com
4.7/5 (11)Category Main CourseCuisine AmericanTotal Time 1 hr 25 mins
- In a large, heavy pot heated over medium-high heat, warm the olive oil. Add the chicken in a single layer, working in batches if necessary, and sprinkle with 1 teaspoon of the salt (divide the salt between the batches if necessary). Cook, stirring now and then, until browned all over, about 15 minutes. Add the onion, bell peppers, garlic, cumin, chile powder, and oregano and cook, stirring now and then, until the vegetables begin to soften and brown in spots, about 10 minutes. Add the tomatoes with their juice, the black-eyed peas with their liquid, and the remaining 1 teaspoon salt. Bring the mixture to a boil and then immediately lower the heat to a gentle simmer.
- Cover with the lid slightly ajar to let some steam escape. Cook, stirring now and then and breaking up the tomatoes as you stir, until all of the flavors have melded and the chicken is very tender, about 1 hour. (If you’re using thighs, the meat will begin to shred.) Add the pickled jalapeño liquid, then taste the chili and add more jalapeño liquid and/or salt if needed. (If you can, let the chili cool down, then cover and refrigerate it overnight and reheat it the next day. The flavor will be even better.)
- If using, set out the hot sauce, sour cream, cheddar cheese, avocado, cilantro, pickled jalapeños, and scallions. Serve the chili piping hot.
BEEF-AND-BLACK-EYED PEA CHILI RECIPES | SOUTHERN LIVING
From southernliving.com
Servings 10Total Time 1 hr
- Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
- Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant. Add tomato paste, and cook, stirring constantly, 2 minutes. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 30 minutes. Serve with desired toppings.
BLACK-EYED PEA AND SAUSAGE CHILI - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.3/5 (6)Total Time 57 minsCategory Soup
- Place ground beef, sausage, onion, and bell pepper in a large Dutch oven. Cook, breaking meat apart, until meat is cooked through. Drain off excess fat.
- Add broth, tomato sauce, diced tomatoes, black-eyed peas, oregano, chili powder, salt and pepper. Bring to a boil and then simmer for 40 minutes, stirring occasionally.
BLACK-EYED PEA - WIKIPEDIA
From en.wikipedia.org
Origin West AfricaCultivar group 'Unguiculata'Species Vigna unguiculata ( L.) Walp.Cultivar group members lobia
BLACK-EYED PEA AND SAUSAGE CHILI - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
4/4 (1)Author Janece Maze
HOW TO - BLACK EYED PEA CHICKEN CHILI - HALLMARK …
From hallmarkchannel.com
Estimated Reading Time 50 secs
CHILLI ROASTED BLACK EYED PEAS RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine ContinentalTotal Time 2 hrs 30 mins
BLACK-EYED PEA TURKEY CHILI - TODAY.COM
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4.7/5 (69)Author Eric GabrynowiczCuisine AmericanCategory Entrées,Soups
BLACK-EYED PEA RECIPES | ALLRECIPES
From allrecipes.com
BLACK EYED PEAS BEER CHILI - THE ALMOND EATER
From thealmondeater.com
5/5 (4)Total Time 45 minsCategory Dinner, LunchCalories 353 per serving
- Add beef, onion, bell pepper, and oil to a large dutch oven, then cook over medium heat until the beef is no longer pink and the vegetables are soft. Then, add the garlic and sauté for 1 minute before adding in the paprika, oregano, chipotle, salt, sugar, and tomato paste and sauté for 1 more minute.
- Next, add the tomatoes with their juices, then add the rinsed black eyed peas and pour in the beer. Bring the chili to a boil, then reduce heat to a simmer, cover the pot and simmer the chili for 30 minutes.
- As the chili cools, it will thicken. If you like your chili thick, leave it as-is, but if not, you can add a little bit of water to thin it out.
- Top chili with cheese, sour cream, jalapeño, crushed tortilla chips, or whatever else you'd like and enjoy!
BLACK EYED PEAS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
4.8/5 (6)Calories 150 per servingCategory Main Course, Side Dish
- Heat a large pot to medium heat and add bacon. Cook for 5 minutes until the bacon starts to render the fat and crisp up.
- Add the Cajun seasonings, black eyed peas and chicken stock. Bring to a quick boil, then reduce the heat.
BEEF-AND-BLACK-EYED PEA CHILI RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hrServings 10
- Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
- Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant. Add tomato paste, and cook, stirring constantly, 2 minutes. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 30 minutes. Serve with desired toppings.
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