Name: Black-Eyed Peas Slow Cooker Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8 servings
Ingredients: 1 large onion, (chopped); 2 medium carrots, (cut in a 1/2-inch dice or thinly sliced in rounds); 3 celery stalks, (cut in a 1/2-inch dice); 1 large bell pepper, (cut in a 1/2-inch dice. I used green but you can use any color.); 1 sweet potato, (optional but very tasty, cut in a 1/2-inch dice); 3 cups black eyed peas, (if using frozen, like I did, you can use these without any prep. If using dried, use 1 cup dried peas and soak overnight or at least 8 hours, then drain and rinse and cook until almost tender.); 1 cup pureed tomatoes; 1 tsp dried, crumbled sage; 2 tsp ground cumin; 1 tsp ancho chili powder; 1 chipotle chili in adobo sauce, (finely minced); 4 cups vegetable stock; Salt to taste; Coriander for garnish