Dinner

Chili With Chicken and Black-eyed Peas is for Dinner.

Chili With Chicken and Black-eyed Peas takes 60 minutes to prepare.

Chili With Chicken and Black-eyed Peas takes 120 minutes to cook.

Chili With Chicken and Black-eyed Peas makes 8 servings.

The ingredients for Chili With Chicken and Black-eyed Peas are:

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

Here is how you make Chili With Chicken and Black-eyed Peas:

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: 8Recipe submitted by SparkPeople user KAMUELA1.

The nutritional information for Chili With Chicken and Black-eyed Peas is:

• 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

The dietary needs meet for Chili With Chicken and Black-eyed Peas is Gluten Free