Black Eyed Pea Chili
1 1/2 c. frozen black eyed peas
1 medium onion, chopped
3 celery stalks, sliced
1/2 c. chopped carrots
2 garlic bulbs, minced
1 1/2 tsp. cumin
1 tsp. oregano
2 14.5-oz cans petite diced tomatoes
a squirt or two of ketchup (optional)
-Boil black eyed peas in water for 5 minutes. Drain and set aside.
-In a large saucepan, line the bottom with water. Add the onions, celery, and carrots. Saute on medium to low heat until veggies are slightly tender.
-Stir in the garlic, cumin, oregano and cook 1 more minute.
-Add the tomatoes and black eyed peas. Stir to combine. Turn heat on low and simmer for 15 minutes, stirring every so often.
-Turn off heat and let sit for 1/2 hr. or more to combine flavors.
-Stir in ketchup if desired.
Serve up!
