::Vegan-Black Eyed Pea Chili::
If you’re from the South you know you HAVE to eat black eyed peas on New Years Day! I wanted to take a stab at a fresh twist to a deep rooted tradition. Since becoming full vegan (2 months ago) I have eliminated meat replacements (and tofu) from my diet, so making “chili” was a little bit of a stretch in terms of the correct spices. But, I think I nailed it.
Note- I made enough for leftovers; so you should cut the recipe in half if you and your family would prefer not to have extra food.
- 1 cup of water
- 2- 15 oz cans of beans- strained & rinsed (your choice)
- 2-15 oz cans of tomato sauce (organic & no sugar)
- 3 garlic cloves- minced
- 1-2 tbsp chili powder (optional)
- 1-2 tsp garlic powder (optional)
- Black pepper (optional)
- Vegan cheese (optional) I used Daiya
- Basil (optional)
Over medium heat in a sauce pan cook the garlic until brown.
Add water, beans, tomato sauce, spices and bring to a boil.
Reduce heat to low, cover, cook for 15 minutes.
Top & enjoy!
I will be hosting a free clean eating group/challenge beginning next Monday (January 9). I will be posting tip and recipes for healthier eating habits in 2017. If you are interested head to my (under construction) fitness page (jeana.passy.com/fitness) and subscribe or DM/email me!