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I'm not a very superstitious person, but I still hold on to the New Years traditions from my childhood of eating collard greens and black-eyed peas on New Years Day, but this year I'm changing the way I prepare those greens and black-eyed peas. I'm making Black-eyed Pea Chili and Maple Corn Muffins.
According to tradition, black-eyed peas represent tiny coins and greens being the color of cash, both symbolize wealth and financial rewards in the new year.
I'm not sure if it will bring you wealth, but it will help you hold on to what you have, since they're both fiber rich, filling foods, that are inexpensive to prepare.
In addition to saving you money these foods can keep you healthy. Collards can help lower cholesterol levels and protect against cancer, just be sure not to overcook. They are best steamed or sautéed just until the leaves start to wilt, which is how I prepared them for this dish.
Black-eyed peas are high in fiber, potassium, which aids in lowering blood pressure, and they're a good source of protein.
Add a side of these moist, delicious, hard to resist Maple Corn Muffins, and you'll have yourself a magnificent New Year's Day meal.
I wish everyone a Happy and Healthy New Year!
Black-eyed Pea Chili With Collards
Print Pin This Recipe RateServings: 8
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Ingredients
- 1 tablespoons olive oil
- 1 medium onion chopped
- 2 celery stalks chopped
- ½ cup finely chopped carrots
- 3 cloves of garlic minced
- 2 15.8 oz cans of black-eyed peas
- 1 15 oz can tomato sauce
- 1 14.5 oz can fire roasted diced tomatoes
- 12 oz of water
- 1 teaspoon paprika
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 tablespoons ground chili pepper powder
- 2 teaspoons red pepper add more for more heat
- salt to taste
- 2 tablespoons corn masa flour or all-purpose flour optional for thicker chili
- ¼ cup warm water
- 2 bundles collard greens cleaned, with hard stems removed and chopped
- 1 tablespoons olive oil
Instructions
- Pour olive oil into large skillet over medium high heat.
- Add onions, celery and carrots to pan and saute until onions are translucent.(about 2 minutes)
- Add garlic to pan ans saute for 1 minute more.
- Transfer to crock-pot bowl and add the peas, sauce, diced tomatoes, water and stir to combine.
- Add paprika, cumin, oregano, ground chili powder, red pepper and stir.
- Allow to cook on high for 6 hours or on medium high if you are cooking longer, to prevent any burning.
- After 5 and ½ hours season with salt to taste.
- Whisk (affiliate link) together masa and ¼ cup warm water and slowly stir into chili to thicken. (this is optional, only if you want a thicker chili).
- Allow to cook for another 20 to 25 minutes.
- While chili continues to cook, prepare the greens.
- Heat large skillet over medium high heat, add olive oil and saute greens until they start to wilt.
- Remove to serving dish cover and keep warn until ready to serve.
- When ready to serve, spoon greens into bowl and spoon chili over the greens, stir to mix.
- Serve with Maple Corn Muffins and Enjoy!
Nutrition
Calories: 167kcal | Carbohydrates: 26.3g | Protein: 7.7g | Fat: 4.5g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 711.9mg | Fiber: 6.6g | Sugar: 5.1g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Maple Corn Muffins
Print Pin This Recipe RateServings: 48
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Ingredients
- 2 tablespoons ground flax seed
- 4 tablespoons warm water
- 1 cup corn meal
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground sea salt
- 1 ½ cup almond milk
- ¼ cup maple syrup
- ¼ cup vegetable or canola oil
Instructions
- Preheat oven to 375 degrees.
- Prepare mini muffin pan by spraying with cooking spray of lining pan with paper liners.
- Whisk (affiliate link) together ground flax seed with warn water in a medium bowl and set aside.
- In a large bowl whisk (affiliate link) corn meal, flour, baking powder, baking soda, and salt.
- Add milk, syrup and oil to the flax seed mixture and whisk (affiliate link) to combine.
- Pour milk mixture into flour and fold until there are no dry spots, batter will be slightly lumpy.
- Spoon batter into prepared muffin pan and bake for 10 to 12 minutes or until a toothpick inserted into a muffin comes out clean. If you use a standard muffin pan, bake for 20 to 23 minutes or until toothpick inserted in muffin comes out clean.
- Remove from oven, allow to cool slightly and remove from pan.
- Store muffins in an airtight container.
Nutrition
Serving: 16mg | Calories: 133kcal | Carbohydrates: 21.5g | Protein: 2.3g | Fat: 4.4g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 173.5mg | Fiber: 1.7g | Sugar: 3.9g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Emma {Emma's Little Kitchen} says
Oh, YUM! I can't wait to try this, I love the southern comfort food flair. So delicious!!
Celeste says
Thanks so much Emma, enjoy!!!
Theresa @DearCreatives says
Happy new year Celeste! Thanks for sharing your recipe at the party. Looks so good. I can't wait to try your recipe! Pinned.... I needed a good corn bread recipe too! Glad you included it!
Celeste says
Thanks Theresa, I hope you are having a wonderful new year so far. I enjoy visiting all the other links at the party.
Lou Lou Girls says
This looks so good that my mouth is watering! Pinned and tweeted. We appreciate you taking the time to stop by our party. We love partying with you! I hope to see you on Monday at 7 pm. Happy Saturday! Lou Lou Girls
Celeste says
Thanks!
Places to visit in Gurgaon says
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Mike Jarvis says
What a great recipe! As a father of 3 ages 8 , 10 and 14, it is so hard to get everyone to eat especially as I have only been cooking for about 6 months now with the Vegan diet. We just finished dinner and everyone loved the black-eyed peas! Thanks so much. I'll be back to peruse more on your blog. Thank you very much for sharing.
Celeste says
I am so glad to hear that your family enjoyed the recipe. Thanks for leaving a comment. I look forward to sharing more tasty recipes.
Nicole Neverman says
Thank you so much for attending week 15 of #PureBlogLove and linking your fantastic blog post. I really must make this chili and muffins ASAP! Sounds amazing. I love the flavors packed in here! I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
Nicole Neverman says
Both the chili and muffins look and sound absolutely amazing!! If you had a spare moment, I would be delighted if you'd drop this (and anything else you'd like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here: http://picnicnz.blogspot.co.nz/
Celeste says
Thanks, I stopped by your site and linked up and put a link to your blog.
Courtney from A Life From Scratch says
This looks delicious! Definitely love a comforting bowl of chili in this season!! Thanks for sharing on the Wonderful Wednesday link party! If you have a chance to visit my blog, I'd love it. Have a happy new year!
Celeste says
Courtney I think your blog is beautiful and has some tasty recipes. Thanks for your comment.
Have a Happy New Year!
Thalia @ butter and brioche says
I never knew that black eyed peas were a NYE tradition! I definitely need to get my hands on some before the new year, thanks for the delicious recipe and new information!
Celeste says
You are so welcome!
Have a Happy and healthy New Year!
Nancy A says
This is a great recipe! Thanks for sharing. Nancy A. @ obloggernewbie.blogspot.com
Sam @ PancakeWarriors says
yum this looks yummy. I learned about this southern tradition a few years ago. Usually collards and black eyes peas are full of fat and pork. Love that this is a chili instead.
Celeste says
Even without all the fat it's still tasty. I hope you give it a try!
Thanks for visiting.
How do I get started? says
Look good!!! Must try????
Celeste says
Thanks, I hope you enjoy as much as we do in my house.
Have a great week!