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Pea and Plantain Slow Cooker Chili

Name: Pea and Plantain Slow Cooker Chili
Cook time: 555 min
Total time: 555 min
Cuisine: Mexican
Ingredients: 1 cup dry pigeon peas or black eye beans; 1 med-large sweet potatoes peeled and cubed; 1 habanero or chipotle whole and scored; 4 slices ginger unpeeled; 1 bay leaf; ½ medium onion. finely chopped; 2 garlic cloves. minced; 2 tsp cumin; 2 tsp oregano; 1/8 tsp allspice; 2 ¾ cups vegetable stock; 1 tbs lime juice; 1 tbs tomato puree; 1 tbs cane sugar; 1 ½ tbs cornflour or arrowroot

Over a year ago 591 views

Cook: 555 mins

Mexican Main Course

Ingredients

1 cup dry pigeon peas or black eye beans
1 med-large sweet potatoes peeled and cubed
1 habanero or chipotle whole and scored
4 slices ginger unpeeled
1 bay leaf
½ medium onion. finely chopped
2 garlic cloves. minced
2 tsp cumin
2 tsp oregano
1/8 tsp allspice
2 ¾ cups vegetable stock
1 tbs lime juice
1 tbs tomato puree
1 tbs cane sugar
1 ½ tbs cornflour or arrowroot

Accompaniment

Description

I used black eye beans and sweet potato and skipped the habanero, using chipotle (whole) x1 instead.

Method

1
1. Combine beans through stock in slow cooker.
2. Cover, set heat to low, cook for 8 hours or until beans and potatoes are tender.
3. Remove chilli & bay leaf.
4. In a small bowl, whisk lime juice through cornflour. Stir into chilli, cook for 1 hour on low.

5. Taste and season with hot sauce, salt, pepper.

Serve with Hugh's Lemony Guac.