¼ cp black eyed peas, rinsed
¼ cp split peas, rinsed
2 garlic cloves
2 bay leaves
1 ts garlic olive oil
½ onion, diced
2 oz soy breakfast meat
1 carrot, diced
½ cp frozen corn
½ cp frozen edamame
1 small red bell pepper, diced
½ small can fire-roasted tomatoes
1 TB tomato paste
½ liquid veggie broth
1/2 cp water
1 ts agave nectar
1 TB chili
1 TB cumin
1 ts red chili flakes
½ TB smoked sweet paprika
salt, pepper
Bring black eyed peas and lentils to a boil in a pan with water, garlic and bay leaves. Remove from heat, and let soak for 1 hour. Drain, discard water and bay leaves, but reserve garlic for chili.
In a dutch oven, sauté the onion in the garlic flavored olive oil. Add the carrot, and sautee slightly (1 min). Add the breakfast soy meat, break it up with a spatula and brown it with the onions for 2 min. Add the corn, the black-eyed peas and the lentils. Simmer for 2 min. Add the salt, pepper, chili powder, cumin and the chili flakes. Stir well, and add the fire roasted canned tomatoes. In a separate bowl, mix the tomato paste and the veggie broth concentrate in with a 1/2 cup of hot water. Add the mix to the chili. Cook the chili for about 10 min. Now, add the corn, the diced bell pepper and the edamame. Simmer for another 5 min until black-eyed peas are tender and bell pepper slightly tender, but still with a crunch. Add smoked paprika to taste.
Serve with greek yoghurt, cilantro and corn bread or baguette!
The chili has a wonderful meaty flavor and a slightly crunchy texture.
