Chili Roasted Black Eyed Peas Recipes

BLACK-EYED PEA CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
• Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
• Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.

CHILI ROASTED BLACK EYED PEAS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Pat the black eyed peas dry with paper towels, making sure they are no longer wet.
• In a large bowl, mix the black eyed peas, oil, and seasonings until coated. Transfer to the baking sheet with a spatula and spread into a single layer. Bake for 20 minutes, remove from oven and flip over, then return for 15-20 minutes more or until the peas are golden brown.

CHILLI ROASTED BLACK EYED PEAS RECIPE

Steps:

• To begin making the Chilli Roasted Black Eyed Peas Recipe, we will cook the soaked black eyed peas in pressure cooker with water for about 2 whistle till the black eyed peas are just cooked.
• Allow the pressure to release naturally and drain all the water.
• Heat a flat skillet with oil, add cooked black eyed peas and fry till they crisp up.
• Add all the seasonings along with tobasco sauce, chilli powder, rosemary, dried oregano and salt and coat the black eyed peas well.
• Saute for 5 more minutes and turn off the heat and drizzle lemon juice over the chilli roasted black eyed peas and serve hot.
• Serve the Chili Roasted Black Eyed Peas Recipe along with Chai and some more tea time snacks like pakoda and Baked Chevdo Recipe (Chivda Mixture -Tea Time Snack).

BLACK-EYED PEA CHILI FOR CROCK POT

Steps:

• 1. Soak peas in large pot and add 2 quarts of water and soak overnight at room temperature. Drain and rinse well.
• 2. Add the oil to a large skillet and sauté the onion for 3 minutes;add the bell pepper and garlic and sauté 3 more minutes.Stir in tomatoes, tomato paste and chili powder and simmer 3 minutes.
• 3. Pour peas and broth into the slow cooker. Add sautéed vegetable mixture. (If you are using the turkey or other meat, cook in the skillet until browned and scrambled, drain and add to pot)
• 4. Cover pot and cook 5 hours or until black eyed peas are tender. Season with salt and pepper and serve topped with the green onion and sour cream if desired.. While chili is cooking make the cornmeal bread or biscuits.
• 5. Cornmeal topping: 3/4 cup Bisquick 3/4 cup yellow cornmeal 2/3 cup milk 1 large egg Combine and stir ingredients together just until blended; pour over chili in crock pot 40 minutes or until golden brown,uncovered; before chili is done .
• 6. Can make into cornmeal muffins , if desired-which I do sometimes.