Recipe information
Yield
6 Servings
Ingredients
1
/4 cup olive oil
3
cups chopped bell peppers (mix of yellow, orange and green)
1
onion, chopped
4
teaspoons ancho chili powder or other cihli powder
2
14 1/2-ounce cans fire-roasted tomatoes in juice
1
1-pound package frozen black-eyed peas
2
1/2 cups canned vegetable broth
1
1/2 cups shredded Mexican four-cheese mix
Need to make a substitution?
Preparation
Step 1
Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; sauté until soft, about 5 minutes. Stir in chili powder; sauté 1 minute. Stir in tomatoes with juices, black-eyed peas and broth. Bring to simmer. Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes. Season stew to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.
Step 2
Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve.