The weather is getting colder and our appetites turn to warm comfort food. What could be better than a rich, warm chili that you can easily make in your slow cooker?
We’ve added a Southern twist by using black-eyed peas instead of traditional kidney beans. Black-eyed peas are a nutritional powerhouse packed with fiber, protein, and vitamins and they bring a creamy earthy flavor to your chili. Our recipe uses ground beef, but feel free to substitute ground chicken, and turkey or go half and half with your favorite ground sausage.
- 2lbs of ground beef (or chicken, turkey)
- 1 medium onion, diced
- 6oz can of tomato paste
- 1 (14.5oz) can of diced tomatoes and juice or about 2 cups of freshly diced tomatoes
- 1 (10oz) can of diced tomatoes with green chilis
- 1 (16oz) package of frozen blackeyed peas or about 2 cups if you’ve got your own frozen from your garden
- 2 1/4 cups of beef broth (feel free to substitute vegetable broth or chicken broth if you prefer)
- 1 teaspoon of garlic powder
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground red pepper
- Salt & pepper to taste
- Brown the ground meat and drain the fat
- Add meat and all other ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4
This recipe is for a fairly mild-heat chili. You can adjust the heat by adding more chili powder and red pepper if you want it hotter. If you prefer, make your chili on the stovetop by browning the meat in a large saucepan, draining the fat, and adding the rest of the ingredients. Bring to a boil and simmer for 30 minutes to an hour.
You can top your chili with sliced jalapeños, cheddar cheese, and sour cream and serve with warm cornbread for a perfect comfort-food dinner. Leftovers freeze well and can be reheated on the stove or in the microwave.