In Texas, chili is beef, beef, oh, and, beef. They are very specific here and chili cook-offs are common. I grew up with a different version that my dad makes. Okay, yeah, it has beef in it, too, but it most definitely is not the Texas norm. I have, of course, veganized his version and eat it once or twice during the year. It is a comfort food for me.
One of the biggest benefits of being vegan, that I have found at least, is the huge variety of food my family now eats. I never realized how limited our diet really was when we ate meat. We tended to fall back on the usual fare regularly, mostly out of convenience but always because it was tried and true. Despite my penchant for loving to try new recipes, I still tended to rely on the known, versus the unknown. And this with kids who have never been picky eaters! Sigh.
It pleases me enormously now to cook, and try new foods, or different combinations. It's fun. And it makes cooking such a pleasure! It also helps - a lot! - that I have such enthusiastic and willing to try new things eaters.
This recipe is one of those that takes foods we love and combines them in a different and delicious way.
One onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
One bag frozen collard greens (or fresh, if available)
2 cans diced tomatoes
1 T. chili powder
1 t. hot sauce
1-1/2 c. water
2 cans black eyed peas, drained
In a Dutch oven, saute the onion, carrots and garlic in the olive oil until softened. Add the collards, tomatoes, chili powder, hot sauce and water. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add the black eyed peas and heat through. Serve over rice. Enjoy!