Chili With Chicken & Black-eyed Peas

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chili With Chicken & Black-eyed Peas calories by ingredient


Introduction

All my recipes are gluten-free and for blood type O Non-Secretors. 6 servings. Canned tomato sauce and teaspoon of salt make this high in sodium; for those who need to avoid sodium, omit salt and use fresh tomatos. Canned mushrooms are drained and rinsed. Serve with gluten-free crackers or quinoa and fruit. All my recipes are gluten-free and for blood type O Non-Secretors. 6 servings. Canned tomato sauce and teaspoon of salt make this high in sodium; for those who need to avoid sodium, omit salt and use fresh tomatos. Canned mushrooms are drained and rinsed. Serve with gluten-free crackers or quinoa and fruit.
Number of Servings: 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

Directions

Makes 8 each one cup servings. Warm spices in large pot. Add vegetables and olive oil to warmed spices. Sauté 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.