Green Chili with Black Eyed Peas and Collard Greens
A cozy green chili made with black-eyed peas and tender collard greens, simmered in a gently spiced green chile broth. Plant-forward, comforting and easy to customize with your favorite protein. Perfect for New Year’s Day or any weeknight.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 teaspoons garlic (minced)
- 1 poblano pepper (seeded and diced; use a jalapeño for more heat)
- 2 (15-ounce) cans black-eyed peas (drained and rinsed)
- 1 to 2 (4-ounce) cans diced green chiles (mild or regular, to taste)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 4 cups collard greens (stems removed, chopped into ribbons)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- ½ lime (juiced)
- sliced green onion, cilantro, avocado, shredded cheese or Greek yogurt and lime wedges (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. (If adding meat for the flex option, add it now and cook until browned and cooked through.)
- Add the garlic and poblano and cook for 1 to 2 minutes, until fragrant.
- Stir in the collard greens, black-eyed peas, green chiles, broth, cumin, oregano, coriander, smoked paprika, salt and pepper. Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, until the greens are tender.
- Stir in the lime juice, adjust the seasoning to taste and serve with your favorite toppings.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Cut the collards into thin ribbons so they soften faster. For a creamier chili, mash about ½ cup of the black-eyed peas before adding them. Add the lime juice at the very end.
VARIATIONS: Use kale or mustard greens instead of collards, swap in pinto beans, or add a can of diced tomatoes. To use dried black-eyed peas, soak 1 cup overnight and simmer until tender before adding.
MAKE IT FLEX: Add 1 pound of bite-size chicken pieces or ground turkey, or 12 ounces of sliced smoked or chicken sausage, with the onion and cook until browned and cooked through.
SERVING SUGGESTIONS: Serve with cornbread, tortilla chips or over rice. Top with avocado, cilantro, green onion, shredded cheese or a dollop of Greek yogurt.
Nutrition
Calories: 221kcalCarbohydrates: 37gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 714mgPotassium: 548mgFiber: 11gSugar: 7gVitamin A: 1708IUVitamin C: 33mgCalcium: 115mgIron: 4mg
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