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 so...how 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

Ingredients

• 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

Instructions 

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.