24ouncesfresh black-eyed peasor 1 pound dried peas that have been soaked overnight and drained
2 1/2tablespoonsmild chili powder
1/4-1/2teaspoonchipotle powder, red pepper, or hot smoked paprikaadjust to taste
215-ounce cansdiced tomatoesfire-roasted preferred, with juice
1 1/2cupsfresh or frozen corn
Salt and pepper to taste
Optional: wedges of lime and slices of avocadoto serve
Heat a large, non-stick Dutch oven or chili pot. [For the Instant Pot, press the Sauté button.] 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. [In the Instant Pot, stop the sautéing by pressing the Off button. Lock the lid in place and make sure the vent is set to pressure. Press Manual and use the minus button to set the time to 10 minutes. When the time is up and the pot chimes, press Off. Carefully turn the pressure release knob to steam, making sure your fingers are not above it.]
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.) [In the IP, use the Sauté setting and adjust the heat to low by pressing the Adjust button. Keep the lid off.]
Add salt and pepper to taste. Serve with a squeeze of lime juice or slices of avocado, if desired.
This recipe should work well in the slow cooker. In step 2, cook on high for 4-5 hours, low for 8-10. Add the quinoa and corn during the last hour of cooking.