Hearty vegan black-eyed pea and cauliflower chili! Filled with southern flair and a hint of spice.
Yield: 4-6 servings
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and diced
1 head cauliflower, chopped into half inch pieces
2 garlic cloves, minced
1 tbsp ground cumin
1 tsp chili powder
½ tsp ground cinnamon
¼ tsp cayenne pepper
½ tsp kosher salt
3 cups cooked black-eyed peas
14 oz can tomato sauce
1 cup water
¼ cup soy sauce
⅓ cup brown sugar
2 tbsp apple cider vinegar
Instructions
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Saute the onions and bell pepper until tender, about 4-5 minutes. Add in the cauliflower and cook, stirring frequently, until lightly browned, about 8 minutes. Add in the garlic, cumin, chili powder, cinnamon, cayenne pepper, and salt. Saute for 3-4 more minutes.
Stir in the black-eyed peas, tomato sauce, water, soy sauce, brown sugar, and vinegar. Bring to a boil and then lower to a simmer. Simmer, uncovered, for 10-15 minutes. Season to taste and serve warm.