Vegetarian Chili Made With Black Eyed Peas And A Mexican Pizza Recipes

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VEGETARIAN CHILI MADE WITH BLACK EYED PEAS AND A MEXICAN PIZZA



Vegetarian chili made with black eyed peas and a Mexican Pizza image

If you love Mexican food, this vegetarian Chili recipe is a good place to start. Serve with corn bread or stuff burritos, it's 100% YUM~

Provided by Nandita Iyer

Categories     Main Course

Time 50m

Number Of Ingredients 17

2 tbsps olive oil vegetable oil (or)
4 - 5 cloves garlic (, finely chopped)
5 - 6 mushrooms
1 green capsicum
1 capsicum (red)
1 onion
6 tomatoes (medium)
2 cups black eyed peas (boiled (Pressure cooked with enough water until very soft and mushy).)
2 chipotle chillies adobo sauce (in (or use regular green / red finely chopped).)
1/2 tsp red chilli (powder or more as per preference .)
1 tsp oregano (dried ground .)
1 tsp cumin (freshly ground .)
pizza bases (Ready -.)
Black eyed peas chilli (.)
1 cup cheddar cheese (Grated - .)
oregano (. Dried)
chilli (Dried flakes (optional).)

Steps:

  • Finely chop the garlic, onion, mushrooms and capsicums.
  • Fill a large pot with 2 L water. Score the tomatoes with a cross at the smooth end. Allow to come to a boil and drop the tomatoes. Once this comes to a simmer, turn off flame and cover for 2 minutes.
  • Fish out the tomatoes and place them in tap/cold water, until cool enough to handle. Peel off skins and chop to a medium dice, seeds included.
  • Heat the oil in a large wok. Saute the garlic for 30 seconds, before adding the onions, capsicums and mushrooms. On a medium flame, let these cook for 7-10 minutes with a pinch of salt added towards the end.
  • Once the vegetables are nearly done, add the chopped blanched tomatoes, cooked black eyed peas, chopped chipotle / chillies and spice powders along with a tsp (or as per taste) of salt. Add 1/2-1 cup of water, cover with a lid and let it simmer for 15 minutes.
  • Check for spiciness and salt, adjust the taste according to your preference and remove into a serving bowl. This chilli should be quite dried out if using as a pizza topping or else the base will get soggy. If serving with tortillas or rice, you can leave some amount of liquid in the chili.
  • You can use black beans, kidney beans or any other beans instead of black eyed peas.
  • For Pizza: Preheat oven to 200C. Spread the chilli over the base. Top with grated cheese and bake for 5-7 minutes, till cheese melts.

SLOW COOKER VEGAN CHILI



Slow Cooker Vegan Chili image

I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

Provided by Tom

Categories     Vegetarian Chili

Time 4h20m

Yield 12

Number Of Ingredients 14

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans butter beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, or more to taste
1 cup chopped carrots
1 cup chopped celery
1 cup chopped leek
6 tablespoons tomato paste
1 chipotle chile in adobo sauce, chopped
2 teaspoons smoked paprika
1 teaspoon chili powder

Steps:

  • Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  • Cover and cook until vegetables are tender, 4 to 6 hours on Low.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 45.5 g, Fat 0.9 g, Fiber 14 g, Protein 15.2 g, SaturatedFat 0.2 g, Sodium 1027.2 mg, Sugar 4.8 g

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