Chili with Black-eyed Peas and Quinoa

My favorite food blog is by far that of Susan Voisin at Fat Free Vegan. I used to regularly make recipes from her blog even before I was doomed to having to eat this way for health reasons. Tonight I was planning to make her Black-eyed Pea Chili with Quinoa. But I didn't have all the ingredients, and I don't like following recipes to the letter anyway. So here's my modified version. (I'm sure hers is better, but if you need an excuse to use a jar of Sofrito tomato cooking base, here you go.) 

First saute:

• 1 big yellow onion
• 1 red Bell pepper
• 1 green Bell pepper 

Next, cook 3/4 cups of dry quinoa (I do this in a rice cooker. Ratio of quinoa to water is 1:2, simmer for 20 minutes. 

Put all that in a crock pot with: 

• 12 oz jar of Goya Sofrito tomato cooking base
• 2 cups water
• 2 cans black eyed peas
• 1 cup frozen corn (I used the roasted corn from Trader Joe's)
• 1 15 oz can diced tomatoes
• 1 tablespoon jarred, minced garlic
• 1 tablespoon chili powder 
• 1 tablespoon cumin
• Half a teaspoon liquid smoke.

Cook in the crock pot on low for 6 hours. 

I suggest adding some hot sauce. I only left it out for the kids, and then added it individually to my bowl. 

Chunky Green Gazpacho

1. Blend together (in a food processor): 
2 avocados
A bunch of fresh mint leaves
1 green bell pepper
1 yellow onion
2 medium tomatoes
4 cloves of garlic
3 tablespoons of lime juice
1 cucumber, peeled

2. Then add:  
3/4 cup corn
2 more avocados, chopped (for this part try to use avocados which have just turned ripe but are not yet too mushy.)

3. Add salt and hot sauce to taste, then chill. 

This gazpacho is hearty, flavorful, and rather filling on a hot day.