Ingredients
The following ingredients have 8 Servings
- 1 large onion ((chopped))
- 2 medium carrots ((cut in a 1/2-inch dice or thinly sliced in rounds))
- 3 celery stalks ((cut in a 1/2-inch dice))
- 1 large bell pepper ((cut in a 1/2-inch dice. I used green but you can use any color.))
- 1 sweet potato ((optional but very tasty, cut in a 1/2-inch dice))
- 3 cups black eyed peas
- 1 cup tomato puree ((canned or fresh))
- 1 tsp dried sage
- 2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 chipotle chili in adobo sauce, ((finely minced))
- 4 cups vegetable stock
- Salt to taste
- 2 tablespoons cilantro ((for garnish))
Instruction
- Place all the ingredients in a crockpot, add the stock and mix well.
- Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
- Garnish with coriander and serve hot.