Description
This stew is hearty, healthy, and delicious. You won’t even miss the meat!
Ingredients
Scale
- 1 onion, diced
- 3 celery stalks, diced
- 1 poblano pepper diced
- 1 jalepano, diced (optional)
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 1 tbsp dried thyme
- 1 28 oz can diced tomatoes
- 4 cups veggie or chicken stock
- A few dashes of hot sauce
- 2 cans black-eyed peas, rinsed
- 1 cup bulgar wheat
- 3 to 4 kale leaves, stems removed and cut into 1 inch ribbons (1 to 2 cups worth)
Garnish with:
- 1 small bunch green onions, chopped
- grated white cheddar, grated (optional)
Instructions
- Heat oil in a large dutch oven. Add onion, celery, and peppers. Cook over medium heat for 5 minutes. Add garlic and cook 2 minutes more. Add spices, herbs, tomato, hot sauce, and stock. Stir and simmer for 25 to 30 minutes.
- Add black-eyed peas, kale, and bulgur wheat. Simmer 10 minutes more. Adjust seasoning as desired.
- Serve in large bowls with green onion and white cheddar for garnish.
Keywords: Cajun, Vegetarian, Stew, Blackeyed peas