CHILI WITH BLACK-EYED PEAS AND BLACK BEANS ENJOY DAN:

BLACK EYED PEA CHILI IN THE CROCK POT by CHEF DAN:

Serves 6-8

 

INGREDIENTS:

 

1 tablespoon grape-seed oil

1 pound dry black-eyed peas, soaked overnight and drained

1 pound black beans, soaked overnight and drained

1 pound lean ground turkey meat

1 pound kale or Swiss chard

1 onion, diced

4 garlic cloves, minced

1 red bell pepper

1 (14 Oz) can diced tomatoes

2 cups Pace Picante sauce

2 tablespoon Chile powder

1 tablespoon cumin

2 teaspoons EACH fennel seed, oregano and thyme

2 cups beef broth

1/4-cup juice from Meyer Lemons a cross between lemon and mandarin oranges

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:

 

1.    In sauce pan over medium-high heat add oil and when sizzling add meat onion, pepper, and garlic and cook for 3-4 minutes or until ground turkey is browned.

2.    In a crock-pot add meat mixture.

3.    Add soaked peas and beans.

4.    Add tomatoes, and picante sauce.

5.    Stir in broth and spices.

6.    Season with salt and pepper

7.    Cover, cook on low for 8-10 hours.

8.    20 minutes before finished add kale or Swiss chard and Meyers lemon juice.

 

ENJOY DAN:                             HALLELUJAH!!