Black-Eyed Pea & Collard Green Chili
- 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)
- Heat olive oil in uncovered pressure cooker (a teaspoon or two)
- Add onion and garlic and saute for a few minutes.
- Add carrots and celery and continue to saute for another few minutes.
- Add collard greens, chili powder, cumin, coriander, cinnamon, oregano and dried jalapeños and saute for a minute or two.
- Add black-eyed peas, bay leaf, tomatoes, tomato sauce, stock and water.
- Stir and cover the pressure cooker.
- Cook at high pressure for 11 minutes; use a natural release.
- Once pressure is released, check the black-eyed peas for doneness. If necessary, simmer on low, uncovered until done.
- Stir in salt to taste.
JL Fields 
Responses
I would love to try this, I love recipe specially with chili.
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Sounds like a good one anytime, but especially for New Year’s! My hubby grew up with the collard/black eyed peas tradition.
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Oh yeah, black eyed peas and collards are a must on New Year’s Day! I made this on January 1, 2011: http://jlgoesvegan.com/2579747565/
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I’ve been eating a big ole pot of black eyes all week!
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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!
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Love the black-eyed-pea and collard combo — two of my favorites in a great-looking chili. This sounds delicious.
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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.
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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).
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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.
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Thank you so much, @d50ebbfb3fa9144d3bb37ea72f080b61:disqus! I’m really glad that you like it!
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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.
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Whatever works for you!
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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!
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Oh, let me know how it turns out! The cooking time should be SUPER fast!
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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!
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This is a yummy, quick, and comforting meal!
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So glad you enjoyed it, @mychaelmcneeley:disqus !
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