one man's ceiling
Sunday, February 11, 2007
  it was supposed to be white bean chili

but my local whole foods has the lamest bulk selection in town, and it's practically the only bulk selection in town as far as i know.

you buy dry beans and soak them for two or three hours, something should happen. well the "something" that happened was that almost half of the beans failed to absorb any water. most of the others had soaked and split open, or were totally discolored, all of it just nasty.

so i had to improvise.

i found a couple cans of black-eyed peas in the cabinet. i changed the meat to bean ratio. i forgot and later added ingredients. it was originally a crock pot recipe but the way it turned out would have been better on the stove. i should have included the sweet potato i've been meaning to use.

anyway, without further ado

black-eyed pea chili with sausage and chicken heat the olive oil in the bottom of your chili pot on medium, add sausage and break up while it cooks a bit
add the chicken, cook it up a bit as well, about 3 more minutes
add the onion, peppers and spices and heat until everything smells fragrant
toss in the peas and the broth, turn up the heat to medium high until everything boils
then turn it down and simmer for about 20 minutes

it's a very soup-y chili, or a chunky soup. you can thicken it by not rinsing the black-eyed peas before you add them, just dump them in straight from the can, but that will increase the likelihood of gas.

additional possible add-ins: chopped carrots, chopped celery, diced sweet potato (only with drained peas), making sure to add a cup of broth for every additional cup of add-in.

best served with a dollop of light sour cream on top, or perhaps some grated cheese, and a sprinkle of green onions (which i forgot to do last night).

makes 6 to 8 servings, depending on the company
kid approved
leftovers store well for a week, if they last that long

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