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Tomato, Black-eyed Pea, And Bell Pepper Stew

Tomato, Black-eyed Pea, And Bell Pepper Stew is built on Olive Oil, Bell Peppers, Onion Chopped, Ancho Chili Powder Or Other Chili Powder, and Fire Roasted Tomatoes In Juice. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 3 cup
• 1
• 4 tsp
• 2
• 1
• 2 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Heat oil in heavy large pot over medium-high heat.

2. 2

   Add bell peppers and onion; saute until soft, about 5 minutes.

3. 3

   Stir in chili powder; saute 1 minute.

4. 4

   Stir in tomatoes with juices, black-eyed peas, and broth.

5. 5

   Bring to simmer.

6. 6

   Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes.

7. 7

   Season stew to taste with salt and pepper. (Can be made 1 day ahead.

8. 8

   Cool slightly.

9. 9

   Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

10. 10

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