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Cowboy Chili

Cook Time 1 hour
Total Time 1 hour
Servings 4

Ingredients

  • 1 Onion small & chopped
  • 1 Green Bell Pepper, chopped
  • 1 Cup Hominy canned
  • 2 Cups Collard Greens chopped
  • 2 Cloves Fresh Garlic minced
  • 1/2 Tsp Salt
  • 1 Tbsp Chili Powder
  • 2 Tsp Cumin
  • 1.5 Tsp Paprika (Optional: Smoked Paprika)
  • 1/2 Tsp Oregano
  • 1 Can Stewed Tomatoes
  • 1.5 Cups Veggie Broth
  • 1 Tbsp Hot Sauce more for serving
  • 1 Can Black-Eyed Peas 15.5oz Can, drained & rinsed
  • 1 Can Kidney Beans 15.5oz Can, drained & rinsed
  • 1.5 Cups Brown Rice dry, for serving (Optional: Bulgur Wheat)
  • Lime Juice for serving

Instructions

  • Cook the brown rice.
  • Heat a large pot over medium heat.
  • Add the onion, bell pepper, hominy, collard greens, and a splash of water and cook, stirring frequently, for about 7 minutes or until onion is lightly browned.
  • Add the garlic, salt, chili powder, cumin, paprika, and oregano and cook for an additional minute. If things look too dry, add a splash of water to prevent burning.
  • Add the tomatoes, vegetable broth, and hot sauce and then stir in the beans.
  • Bring to a boil, then reduce the heat to medium and simmer, covered, for at least 25 minutes. The longer you cook the chili and the lower the temperature, the more the flavors will meld for a better taste.
  • Adjust the salt and seasonings to taste and serve over cooked brown rice or bulgur wheat, with more hot sauce, lime juice, or sliced avocado for garnish.