Chicken & Black-Eyed Pea Chili
Serves: up to 6 | Cooking time: 40 minutes
Developed by Sean Peters of My Body My Kitchen, exclusively for Farmer Focus!
“This chili recipe, unlike the others I’ve made, does not use kidney or black beans; instead I used black-eyed peas. In addition to having a pleasantly earthy taste that I truly enjoy, black-eyed peas are a great source of protein, fiber and folate.”
INGREDIENTS
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1.25 Lbs Farmer Focus Boneless Chicken Thighs
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2 Tbsp Olive Oil
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2 Cups Black-Eyed Peas, dry
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4 Cups Low Sodium Chicken Broth
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1 Cup Whole Corn
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1 Medium Yellow Onion, chopped
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1 Green Bell Pepper, chopped
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6 Cloves Garlic, chopped
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1 Tbsp Fresh Ginger, minced
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1/2 Tbsp Cumin
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1/2 Tbsp Chili Powder
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1/2 Tbsp Smoked Paprika
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1/2 Tsp Cayenne Pepper
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1/2 Tsp Black Pepper
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1/2 Tsp Dried Thyme
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1/2 Tsp Cinnamon
For Topping
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sliced jalapeno & chopped cilantro
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Salt to taste
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