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This Black eyed Peas and Kale Chili is a hearty and comforting dish that is perfect for a chilly winter day. It is spicy and absolutely delicious.


4 Servings

Total time

55 minutes






  • 2 cups Cooked Black Eyed Peas
  • 1 small Onion (chopped)
  • 2 garlic cloves (minced)
  • 1 poblano chili (chopped)
  • 1 jalapeno (finely chopped)
  • 1 oz 15 can of Diced Tomatoes (I used fire roasted tomatoes)
  • 3 cups Fresh Kale (chopped)
  • 2 cups vegetable stock
  • 1 cup water
  • Ritz Cracker
  • Ritz Cracker
  • Ritz Cracker
  • 2 tsp dijon mustard
  • 2 tsp honey
  • to taste Salt Pepper


  1. Heat 2tbsp olive oil in a soup pan; add the onion and garlic, cook till the onions turn lightly browned, about 3~4 minutes.
  2. Add the chopped poblanos and jalapeno; cook for 3~4 minutes or until the chilis are tender.
  3. Stir in the black eyed peas, tomatoes with the juice, ground cumin, ground coriander, cayenne pepper, stock and water. Bring the mixture to a boil, lower the heat and simmer for about 10 minutes.
  4. Add the dijon mustard and honey. Stir well and cook for 1 minute.
  5. Stir in the chopped kale and simmer for 10 more minutes or until the greens are wilted. Season with salt and pepper.

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