Ingredients

1 large yellow onion, chopped

5 garlic cloves, minced

2 celery ribs, chopped

1 chiptole pepper in adobo sauce, minced -these are found in a can, freeze the remainder for future use

2 tablespoons tomato paste

1 small red bell pepper, seeded and chopped

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried mexican oregano

1/2 cup uncooked long-grain brown rice

1 can black-eyed peas, drained and rinsed

1 can dark kidney beans, drained and rinsed

2 - 15 ounce cans fire-roasted diced tomatoes with their juices

1 collard leaf, coarsely chopped, kale can be substituted for collards

4 cups Vegetable Stock or water

chipotle hot sauce for serving

optional garnish suggestions: cilantro, avocado, Cashew Sour Cream

Instructions

1. Heat medium size skillet over medium heat. Add onion, garlic, and celery and saute until softened, about 5 minutes. Stir in rice, kidney beans, black-eyed peas, collards, chipotle pepper, tomato paste, bell pepper, chili powder, cumin, and oregano and bring to a simmer. Cover and reduce heat to a low simmer and cook for 1 hour, stirring occasionally.

2. Taste and adjust seasonings if needed. Serve hot with garnishes and hot sauce.

Notes

• Once all ingredientsa are combined, transfer to a slow cooker, cover and cook on low for 4-6 hours.