Tomato, Black-Eyed Pea, And Bell Pepper Stew

Recipe Ingredients

1/4 cup	59ml	Olive oil
3 cups	438g / 15oz	Chopped bell peppers
		= (mix of yellow, orange, and green)
1		Onion - chopped
4 teaspoons	20ml	Ancho chili powder
		= (or other chili powder)
2		Fire-roasted tomatoes in juice - (14 1/2 oz ea)
1		Frozen black-eyed peas - (16 oz)
2 1/2 cups	592ml	Canned vegetable broth
1 1/2 cups	219g / 7.7oz	Shredded Mexican four-cheese mix

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; saute until soft, about 5 minutes. Stir in chili powder; saute 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. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, June 2002

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