Black Eyed Pea Chili in the Slow Cooker

2012 is practically over which means it's been nearly 5 years since I had my first bowl of Black Eyed Peas. I wasn't impressed.

I've grown a lot since then. 

We've eaten black eyed peas every single New Year ever since, and I can't imagine ringing in another January 1st without them. This year's edition has a twist, though, since I continue to get emails from people complaining that black eyed peas taste like dirt.

I know what they mean --- there's definitely an "earthy" flavor, and while soaking helps, there's really no denying that these beans taste rather BEAN-Y.

So, I've tried my hardest to mask that earthy component by turning these lucky little guys into a chili. And it's a pretty darn good chili, if I do say so myself. 
While I type, I've got 2/3 of my kids eating bowlfuls and they are making yummy noises. Adam's not home yet, but I'm pretty sure he'll eat not only his bowl but the unattended serving.

Have an absolutely wonderful (and SAFE!) New Year.

Need party drinks? My friend Jen, the cocktail lady, has got you covered!!

The Ingredients.
serves 8


1 pound dry black eyed peas, soaked overnight and drained
1 pound lean ground meat, browned and drained
1 onion, peeled, chopped, and browned
4 cloves garlic, peeled, chopped, and browned
28 ounces diced tomatoes (and juice!)
1 (15-ounce) can corn (and juice!)
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (and maybe more at the table to taste)
2 cups beef broth

The Directions.

Use a 6-quart slow cooker. In a large skillet on the stovetop (I used the Ninja) brown the meat, onion, and garlic. Drain any accumulated fat, and put the meat mixture into your slow cooker. Add soaked and drained beans.  [note: if you don't have time to presoak the beans, bring them to a boil on the stovetop for 10 minutes, then turn of heat and cover. Let sit for one hour, then drain.]

Add the entire cans of tomato and corn. Stir in dried spices and the beef broth. Cover, and cook on low for 8 to 10 hours, or until beans are bite tender and flavors have melded. Serve with your favorite chili toppings. We used shredded cheese, a dollop of sour cream, and some avocado slices.

The Verdict.

I really really liked this, and think you will, too. The chili flavor is mild, and there isn't any heat. If you like heat, I'd suggest tweaking at the table with some Tabasco, because the tang from the Tabasco is awesome with black eyed peas. My kids did well, and liked that I included corn, because it reminded them of Taco Soup.

other stuff:
--start 2013 off on the right foot with a copy of my Totally Together: Shortcuts to an Organized Life planner. We're giving away 5 copies this week!
--Hoppin' John Recipe
--Black Eyed Pea Soup


Have a wonderful New Year!!

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Lentil Minestrone Soup Recipe

I had a cold last week. I'm better now, but there were a few days there when I was pretty much certain that I was going to choke to death on my own snot. 

(lovely, just lovely, steph...)

Anyway. I really wanted a soup to soothe my throat and to make me feel loved and taken care of. Since I'm home during the day with an almost-three-year-old, there wasn't anybody available to make me soup, so I did it myself (I promise I washed my hands really well first!).

But by the time it was finished cooking, I was back to bed, and was served ---- complete with a Thomas the Tank spoon.

I love my family.

and you'll love this soup. It's easy to throw together, uses household staples, and freezes and reheats VERY well. I kept it vegetarian, but Adam suggests I throw in a hambone next time. Sliced smoked sausage would be awesome, too.

If you'd like a soupier soup, add more broth 30 minutes or so before serving.



The Ingredients.
serves 6


2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes (with juice!)
1 tablespoon Italian seasoning
2 teaspoons paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups hearty torn greens, like kale or chard (if you'd prefer spinach, stir in before serving)
4 cups vegetable or chicken broth (optional: add another 1 to 2 cups of broth if you'd like before serving)

The Directions.

Use a 6-quart slow cooker. Put the rinsed lentils into the bottom of an empty insert. Add the diced celery, carrot, onion, and garlic (if you have a food processor, it might be helpful to use). Add the entire can of diced tomatoes, and add the seasonings and torn greens. Stir in the broth (I used chicken, but any broth will work just fine).
Cover, and cook on low for 8 to 10 hours, or until the lentils are soft. If you'd like to stretch this to feed more, or for a thinner soup, feel free to add more broth.

Serve with grated Parmesan cheese, if desired, and a hunk of garlic bread.

The Verdict.

I ate this for all my meals 3 days in a row and was HEALED(!) from the WORST cold, ever!
that, and I may have taken some Nyquil....


other minestrone soups you might like:
Italian Minestrone
Clean-Out-The-Pantry Minestrone
Pesto Minestrone
Traditional Minestrone



In case you missed it, I'm fortunate to be able to offer an updated Ninja Cooking System package to you, and we are still running daily giveaways to help with your holiday shopping!



have a wonderful week!

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