Offer seasoned tortilla chips alongside, as well as bagged lettuce tossed with ranch dressing. Try vanilla pudding topped with diced pineapple for dessert.
Ingredients
1/4 cup olive oil
3 cups chopped bell peppers (mix of yellow, orange, and green)
1 onion, chopped
4 teaspoons ancho chili powder or other chili powder
2 14 1/2-ounce cans fire-roasted tomatoes in juice
1 1-pound package frozen black-eyed peas
2 1/2 cups canned vegetable broth
1 1/2 cups shredded Mexican four-cheese mix
Directions
Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; sauté until soft, about 5 minutes. Stir in chili powder; sauté 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.
