Black-Eyed Pea Chili (WFPBNO)

This cold snap has had us eating soup every day! I'm not complaining because I LOVE soup! I had some frozen peas in the freezer that needed to be eaten and after looking around on the web for ideas this is what I came up with. If you don't have quinoa or like it use whatever grain you have. I've been stocking up on quinoa, farro, barley, wheat groats and rice. This will serve 4-6 depending on how much you eat.

• 1 large sweet onion, diced
• 3 small red/orange bell peppers, chopped (I didn't have a regular sized one)
• 1/2 large green bell pepper, chopped
• 5 cloves garlic, minced
• 2 1/2 - 3 cups frozen black-eyed peas
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1/2 tablespoon cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 15-ounce can fire-roasted diced tomatoes, with the juice
• 3/4 cup frozen corn
• Garnish: lime juice, avocado (I didn't have any), cilantro

To a large non-stick Dutch oven add 3 tablespoons water. Sweat the onions until they are soft 4-5 minutes. You can add additional water if needed.

Add the bell peppers and cook another 3-4 minutes.

Add the garlic and cook another minute.

Add the black-eyed peas, broth and the rest of the ingredients up to and including the tomatoes.

Bring to a boil and cook about 5 minutes.

Then reduce  heat to low, cover and simmer until the peas are tender. I had to cook mine about an hour.

Stir occasionally and if needed add more broth. I didn't need to add more. When the peas are tender taste the broth and see if you need to add more of the spices. Add corn and quinoa and cook 20 minutes more.

Garnish as desired and enjoy!