Sunday, November 6, 2011

Easy Chili with Black-Eyed Peas

A thick, rich, protein-rich entree filled with veggie goodness! Serve with crusty bread for a filling meal.

Easy Chili with Black-eyed Peas, shown with crumbled laver soda crackers.

Easy Chili with Black-Eyed Peas
Serves ~5
1 t. oil
1/2 onion, chopped

~1.5 C. cooked black-eyed peas
1 can Hunt's tomato sauce
3 ears of corn, steamed and corn cut off, or equivalent frozen corn, defrosted, or 1 can corn, drained

~1 t. cumin
salt and sugar to taste
pepper flakes to taste; I use Korean 'cause they're not very spicy :)
black pepper to taste

Garnish (optional):

1. Sautee A on med-low heat 'til onions are clear.
2. Add B to A and simmer.
3. Add C, adjusting quantities to your liking. Once everything is heated thoroughly and tastes good you're done.
4. Plate and serve with crumbled crackers, if using.

More Veggie Variation:
I've found that if you reheat it with some frozen veggie medley it's still really tasty AND you get another serving of veggies! WHAT'S NOT TO LOVE?!
Easy Chili with MOAR VEGGIES!!! Also, that is the brand of super-tasty laver soda crackers. They are SO GOOD.

Happy Cooking!