Chili With Chicken & Black-eyed Peas

Name: Chili With Chicken & Black-eyed Peas Recipe
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 8
Ingredients: 1 Tbsp. turmeric; 1 tsp cilantro dried; 1 Tbsp. chili powder; 1 Tbsp. cumin; 1/2 tsp. crushed red pepper; 1 tsp. salt; 1 Tbsp. olive oil; 6 cloves garlic peeled and minced; 1/2 oz. fresh ginger root minced; 2 stalks celery chopped; 1 small round onion peeled and chopped; 1 can (4 oz.) mushrooms drained and rinsed; 3 c. black-eyed peas; 1 can tomato sauce (15 oz.); 1/2 c. blackstrap molasses; 5 1/2 c. water or other broth; 6 chicken thighs boneless/skinless; 7 c. kale rinsed veined and choppped

Minutes to Prepare: 60
Minutes to Cook: 120

Number of Servings: 8

Ingredients

1 Tbsp. turmeric1 tsp cilantro, dried1 Tbsp. chili powder1 Tbsp. cumin1/2 tsp. crushed red pepper1 tsp. salt1 Tbsp. olive oil6 cloves garlic, peeled and minced1/2 oz. fresh ginger root, minced2 stalks celery, chopped1 small round onion, peeled and chopped1 can (4 oz.) mushrooms drained and rinsed3 c. black-eyed peas1 can tomato sauce (15 oz.)1/2 c. blackstrap molasses5 1/2 c. water or other broth6 chicken thighs, boneless/skinless7 c. kale, rinsed, veined, and choppped

Directions

Makes 8 each one cup servings. Warm spices in large pot. Add vegetables and olive oil to warmed spices. Saut� on med/high heat for several minutes. Increase heat to high and add tomato sauce and water. Bring to a boil, stirring occasionally. Add chicken thighs and return to boil. Cover and lower heat and simmer until chicken thighs are cooked, about 30 minutes. Remove chicken and set aside. Uncover and simmer chili until thickness desired; checking regularly. I prefer a thick chili which takes a couple of hours. Cut chicken thighs into bite size pieces and return to chili to reheat.. May be served with gluten-free crackers or quinoa. Serves six.

Number of Servings: 8

Recipe submitted by SparkPeople user KAMUELA1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 219.2
Total Fat: 7.9 g
Cholesterol: 31.9 mg
Sodium: 774.3 mg
Total Carbs: 27.7 g
Dietary Fiber: 7.4 g
Protein: 13.3 g

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