Black-Eyed Chili

Ingredients:

1 pound frozen black-eyed peas, thawed
1 cup frozen baby lima beans, thawed
1 medium yellow onion, chopped
3 shallots, minced
3 jalapenos, stemmed, seeded and chopped
1 cup tomato puree
2 (14 oz.) cans low sodium chicken stock
2 cups lean smoked ham, diced into 1/2″ chunks
2 bay leaves
3 tsp. chimayo chile powder
1 tsp. white pepper, freshly ground
1 tsp. Mexican oregano
2 tsp. cumin powder
2 Tbsp. olive oil
cilantro, chopped and added at the end

Instructions:

Preheat the oil in a large heavy pot to medium-high heat and saute the onions and shallots, about 4 minutes. Add the peas and beans, and saute for another 5 minutes, stirring occasoinally.

Stir in the chiles, ham, tomato puree and chicken stock, and bring to a boil. Reduce the heat to low and stir in all the seasonings except the cilantro. Cook for 20 minutes, uncovered, stirring occasionally.

Remove from the heat and stir in the cilantro.

Serve with salad or cabbage slaw.

Recipe from Larry Noggle.