I’m a big believer in starting off the new year with a meal of black-eyed peas and collard greens. It’s one of the few holiday food traditions that is actually healthy (and can be vegan). The legend behind this Southern tradition is that a meal of peas and greens will bring prosperity and luck in the coming year, but I like to think of it as a great way to get off on a good foot nutritionally, with basic, whole foods.
Here is a recipe I like that uses black-eyed peas with quinoa and corn to make a healthy, delicious meatless chili!
Black-Eyed Pea Chili (Servings: 8)
- 2 large onions, chopped
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
- 6 cups vegetable broth
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
- 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
- 1 1/2 cups fresh or frozen corn
- 1/3 cup uncooked quinoa, rinsed
- Salt and pepper to taste
- Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
- Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes.
- Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
- When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder).
- Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered).
- Add salt and pepper to taste.
Wishing you and yours a Happy & Healthy New Year!
Recipe by The Fat Free Vegan
Do you want a healthy substitute for a hamburger? Consider the black-eyes pea burger. Yes, I’ve discovered another delicious way to use black-eyed peas! Also, these burgers are super easy to make and are a fun and healthy alternative to traditional burgers. Since black-eyed peas are legumes, they are rich in protein, vitamins and fiber.
Serve these patties for your next family burger night! You can still have a side of fries, all the burger fixins – but these meat-free burgers are vegan and packed with healthy black-eyed peas and savory flavor. So here’s today’s Meatless Monday recipe…
Black-Eyed Pea Burgers (Dairy-Free, GF, V)
- 15 oz. can black-eyed peas, drained and rinsed (or 1 ½ cups fresh cooked)
- 1 Tbs. ground flax mixed with 3 Tbs. water
- 1 cup cooked brown rice
- 1 small bell pepper, diced
- 3 scallions, finely sliced
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, finely chopped
- 1 tsp. dried thyme
- 1 tsp. dried mustard powder
- Salt and pepper to taste
- 3 dashes hot sauce or to taste
- 1 tsp. gluten-free, vegan Worcestershire sauce
- 1/3 – ½ cup chickpea flour
- 1 Tbs. safflower oil.
- In a small bowl or cup, mix the ground flax with water and let sit for 5 minutes until it is a gloopy gel. Mash 1 cup of the black-eyed peas with the flax gel in a large bowl. Try to mash them so there are none left intact.
- Add the brown rice, bell pepper, scallions, garlic, parsley, spices, hot sauce and Worcestershire sauce to the bowl and mix until all the ingredients are well-combined. Add in the flour little by little, mixing well with your hands, until you have a good consistency. You want it dry enough so that the burgers will hold together but not so dry, there is no moisture left at all. Add in the remaining whole black-eyed peas and gently mix them in so they stay somewhat intact. Do NOT form the patties.
- Place the entire blob of black-eyed pea burger mix into the refrigerator and chill for at least 30 minutes.
- When you are ready to cook, remove the mixture from the fridge and make the patties. Divide the mixture into 4 patties. Using a 3 ½” cookie cutter ensures a perfectly formed, dense, thick burger patty.
- Heat the oil in a large skillet over medium-high heat. Cook the patties until browned, about 6 minutes per side. You may want to flip them carefully several times to ensure that the inside cooks while the outside doesn’t burn. Serve on a bun with your favorite toppings or atop a bed of greens.
Yield: 4 patties
This recipe is from onegreenplanet.org.