To serve 4
1 cup of black eyed peas (soaked for about 20 minutes in warm water)
1 pound of lean ground beef/turkey/chicken, browned in a Tbsp of OO and drained (if you want vegetarian chili, omit this and use 2 cups of beans instead)
2 Med ripe tomatoes
Handful of grape tomatoes (roasted with a little OO in a preheated oven at 350 degrees for about 10 minutes)
1 Tbsp of chives chopped
2 cloves of garlic
1 Med white onion chopped fine
2 Tbsp of tomato paste
1 cinnamon stick
2 Tbps OO
Salt, pepper and cayenne pepper to taste
Boil the peas in enough salted water to cover them and cook till done.They shouldn’t be mushy but should be cooked through. Drain and keep aside. In a deep pot, sautee onions, garlic and tomatoes (not the grape tomatoes). Cook for about 4-5 minutes on medium heat and add the chives, bayleaves, cinnamon and the tomato paste. Cook for an additional 5 minutes. Add the peas and the meat. (if you want vegetarian chili, omit this and use 2 cups of beans instead, also add a cup of veggies like carrots, parsnips, radishes chopped). Add 2 cups of water and the seasonings and simmer for about 20 minutes covered on low- med heat. Add more water if the chili looks too dry. You can add additional water depending on how thick/thin you like your chili. Add the grape tomatoes and cook for an additional 5 minutes. Make sure not to mush the grape tomatoes.
Enjoy with a side of corn bread or some rustic french bread.