Friday, January 3, 2014

On My Hearth: Black-Eyed Pea Chili with Quinoa and Corn

Just a quickie post to share tonight's delicious dinner! I wish I could literally have you all over to eat because this recipe made a huge amount of food and I would be more than happy to pass it around my table.

I had some extra pre-soaked beans from the Hoppin' John, and since it (finally) got chilly last night, I figured I'd put them to good use in some chili.  With leftover cornbread, this made a scrumptious, tummy-warming meal, perfect for a cozy night in front of the fire, or, in our case, the patio chiminea.

The recipe comes from Fat-Free Vegan so not only is it tasty, it's also super healthy - no fat, lots of fiber, protein & other good stuff. Head over there for more of her yummy offerings!

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  1. LOL I read "Chili" and saw the picture, which made me think, "Ugh, I wish she was my neighbor so we can eat together", and as I kept reading you basically said it as well! Hahah

    I'm a FAN of chili and it's what it missed the most (along with chicken) when I first became a vegetarian. Thanks for sharing this post.

    P.S: I loveloveLOVE cornbread!!

  2. 'Tis the season for chili! I've been craving it for months and finally made a new recipe yesterday! YUM!