BLACK-EYED PEA CHILI FOR CROCK POT
This is a great comfort chili that is healthy. and it can be made with ground turkey, bacon or other meats if desired. We like it both without the meat and with the meat;your choice. This like most chili, is even better the next day. Great served with corn bread or garlic toast.(I used Bisquick cornmeal crust)
Provided by Pat Duran
Categories Other Main Dishes
Time 5h15m
Number Of Ingredients 13
Steps:
- 1. Soak peas in large pot and add 2 quarts of water and soak overnight at room temperature. Drain and rinse well.
- 2. Add the oil to a large skillet and sauté the onion for 3 minutes;add the bell pepper and garlic and sauté 3 more minutes.Stir in tomatoes, tomato paste and chili powder and simmer 3 minutes.
- 3. Pour peas and broth into the slow cooker. Add sautéed vegetable mixture. (If you are using the turkey or other meat, cook in the skillet until browned and scrambled, drain and add to pot)
- 4. Cover pot and cook 5 hours or until black eyed peas are tender. Season with salt and pepper and serve topped with the green onion and sour cream if desired.. While chili is cooking make the cornmeal bread or biscuits.
- 5. Cornmeal topping: 3/4 cup Bisquick 3/4 cup yellow cornmeal 2/3 cup milk 1 large egg Combine and stir ingredients together just until blended; pour over chili in crock pot 40 minutes or until golden brown,uncovered; before chili is done .
- 6. Can make into cornmeal muffins , if desired-which I do sometimes.
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