Black-Eyed Peas and Kale Chili

This is a beautiful take on a classic chili and the addition of kale makes it hearty and nutritious. The black eyed peas provide a sturdy foundation for the plethora of spices, garlic, and onion that go into creating the flavor of this chili and the kale adds a nice bit of texture to make this recipe a 'bowl' in one.

BLACK-EYED PEAS AND KALE CHILI [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 2 cups cooked black-eyed peas
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 Poblano chili, chopped
• 1 jalapeño, finely chopped
• 1 15-ounce can diced tomatoes 
• 3-4 cups fresh kale, chopped
• 2 cups vegetable stock
• 1 cup water
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4-1/2 teaspoon cayenne pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons agave
• Salt and pepper, to taste 

PREPARATION

1. Heat 2 tablespoons of olive oil in a soup pan.
2. Add the onion and garlic and cook them until the onions are lightly browned, about 3-4 minutes.
3. Add the chopped poblanos and jalapeno and cook the mixture for 3-4 minutes or until the chilis are tender.
4. Stir in the black-eyed peas, tomatoes with the juice, ground cumin, ground coriander, cayenne pepper, stock, and water.
5. Bring the mixture to a boil, lower the heat, and simmer this for about 10 minutes.
6. Add the dijon mustard and the agave. Stir everything well and cook it for 1 minute.
7. Stir in the chopped kale and simmer the mixture for 10 more minutes or until the greens are wilted.
8. Season it with salt and pepper.

http://www.onegreenplanet.org/vegan-recipe/black-eyed-peas-and-kale-chili/