Ingredients
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- 1 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/2 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)
- 1/4 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 1/2 hours season with salt to taste.
- Whisk (Affiliate Link) together masa and 1/4 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: 167
- Sugar: 5.1
- Sodium: 711.9
- Fat: 4.5
- Saturated Fat: 0.7
- Carbohydrates: 26.3
- Fiber: 6.6
- Protein: 7.7
- Cholesterol: 0