Ingredients
The following ingredients have 4 Servings
- 4 medium onions (sliced)
- 1 tbsp. olive oil
- 4 garlic cloves (minced)
- 1 red bell pepper (diced)
- 3 1/2 cups or 2-14 oz. cans black-eyed peas (rinsed and drained)
- 2-14 oz. cans diced tomatoes
- 2 cups fresh sweet corn kernels (about 3 ears, could sub frozen)
- 1/2 cup water
- 1/4 cup tomato paste
- 3 tbsp. maple syrup
- 1 tbsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. chipotle chili powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instruction
- Place onion slices and oil into large saucepan over medium-low heat. Flip a few times to coat the onions. Allow to cook, uncovered, flipping occasionally, until onions are lightly browned and caramelized, about 45 minutes to 1 hour.
- Remove half of the onions from saucepan and transfer to a dish. Add remaining ingredients to saucepan and stir to incorporate. Raise heat to medium-high and bring to a simmer. Lower heat and allow to simmer for 10 minutes, adding a bit more water if mixture becomes too thick.
- Ladle into bowls and top with reserved onions. Serve.
