Spicy Chipotle Black Eyed Pea Chili

Spicy Chipotle Black Eyed Pea Chili

If you’re a fan of Sunday meal prep like I am, then save this email in your inbox because it will come in handy later this weekend!

My chili recipe is pretty simple and straightforward but packed with protein and an incredible smoky flavor. I also love it because you can make extra and it’s good for up to 5, maybe 6, days in the fridge. Freeze portions in Tupperware and you have a quick go-to dinner when you forgot to meal plan 🙂

Recipe spotlight: Chipotle Chili in Adobo Sauce

Chipotle Chili in AdoboThis is an ingredient I love to cook with but can never use the whole can before it gets moldy. If you seal it with plastic wrap, however, it will last for several weeks while you get creative and use some of these ideas.

— Marinade for chicken: combine chili sauce and chopped chills with lime juice, olive oil, dried oregano, and honey and combine with chicken for several hours before roasting.

— Mix with lime juice, lime zest, chopped cilantro and Greek yogurt for a zesty dipping sauce or topping for tacos.

— Add a scoop to your pot of boiling beans for some extra flavor.

— Puree it with butter and use it so sauté shrimp in.

Freeze leftover from the can before it goes bad: Line an empty ice cube tray with plastic wrap and fill each hole to the brim. Freeze, then pop out each section, put in a Ziplock bag, and keep in the fridge for future use.

 

Chipotle and Black Eyed Pea Chili

Ingredients:
Serves 3
2 cups veggie broth
½ red onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 tsp. cumin
½ tsp. dried oregano
½ tsp. salt
½ tsp. pepper
1 tsp minced adobo chili + 1 tsp. adobo sauce (or more if you like it spicy)
10 oz. ground beef
1 15 oz. can diced tomatoes
1 Tbs. tomato paste
1 can canned black eyed peas
½ cup frozen corn

Directions:

  1. In a heavy bottom soup pot, combine ¼ cup of vegetable broth, red onion, bell pepper, garlic, cumin, oregano, salt, and pepper. Cook over medium high heat, stirring occasionally, for 3-4 minutes.
  2. Add the chili and adobo sauce and ground beef. Break apart with a spatula or wooden spoon as it cooks. When the beef is browned but not fully cooked, add the rest of the broth, can of diced tomatoes, tomato paste, and canned beans. Season with more salt, pepper, or adobo sauce, as desired (a little goes a long way!).
  3. Bring to a low simmer and cook on medium low for 5-8 minutes. Add the frozen corn at the end.

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