Tomato, Black-Eyed Pea, and Bell Pepper Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Offer seasoned tortilla chips alongside, as well as bagged lettuce tossed with ranch dressing. Try vanilla pudding topped with diced pineapple for dessert. Ingredients:
1/4 cup olive oil |
3 cups chopped bell peppers (mix of yellow, orange, and green) |
1 onion, chopped |
4 teaspoons ancho chili powder or other chili powder |
2 14 1/2-ounce cans fire-roasted tomatoes in juice |
1 1-pound package frozen black-eyed peas |
2 1/2 cups canned vegetable broth |
1 1/2 cups shredded mexican four-cheese mix |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; sauté until soft, about 5 minutes. Stir in chili powder; sauté 1 minute. Stir in tomatoes with juices, black-eyed peas, and broth. Bring to simmer. Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
2. Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve.
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