Wednesday, May 27, 2015

Black-Eyed Pea and Collard Green Chili

The first recipe I tried out of JL Fields' new book, Vegan Pressure Cooking, is the one whose picture adorned the front cover -- the Black-Eyed Pea and Collard Green Chili. Why? Because I love beans, tomatoes, and greens could I go wrong? It turned out to be scrumptious!  Black-eyed peas are engulfed with fire-roasted tomatoes and surrounded by crunchy carrots and celery all while taking in the unique spice mix featuring chili powder, cumin, coriander, cinnamon, and oregano. It is a warm, happy party in your mouth that will likely please the most discerning palates. And, best of all, it is colorful, protein-packed, and calcium-rich. This dish has officially got me back into using my pressure cooker!

Note: you need a pressure cooker to make this dish.

Black-Eyed Pea and Collard Green Chili
Serves 4-6

  • 4 large collard green leaves
  • 1 tsp extra-virgin olive oil
  • 1/2 cup diced red onion
  • 3 cloves garlic, minced
  • 2 cups chopped carrot
  • 2 cups chopped celery
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 Tbsp dried oregano
  • 1 tsp diced fresh jalapeno
  • 2 cups dried black-eyed peas, rinsed and drained
  • 2 bay leaves
  • 1 28-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 2 cups vegetable broth
  • 1 cup water
  • 1/2 tsp sea salt


Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding the center ribs. Stack the leaves and cut crosswise into 1/4-inch wide strips.

In an uncovered pressure cooker, heat the oil on medium-high. Add the onion and garlic and saute for about 2 minutes, until the onion begins to soften. Add the carrots and celery and continue to saute for another 3 to 5 minutes. Add the collard greens, chili powder, cumin, coriander, cinnamon, oregano, and jalapeno and saute for a minute or two. Add the black-eyed peas, bay leaves, diced tomatoes, tomato sauce, broth, and water. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 10 minutes. Allow for a natural release.

Remove the cover and taste the black-eyed peas. Add salt to taste. If they are not thoroughly cooked, simmer on low, uncovered until done. Remove the bay leaves before serving.

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