Snap Pea Chili recipe

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Ingredients

6 cups chicken stock
4 cups water
1 ½ pounds yellow snap peas, halved
1 (16 ounce) package cooked ham, diced
3 stalks celery, chopped
1 onion, diced
2 carrots, diced
1 cup dried chile peppers
2 tablespoons ground black pepper
1 tablespoon salt
2 tablespoons cornstarch

Nutrition Info

297.6 calories
carbohydrate: 21.1 g
cholesterol: 43.1 mg
fat: 15.1 g
fiber: 5.8 g
protein: 18.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 2848.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken stock, water, yellow snap peas, ham, celery, onion, carrots, chile peppers, black pepper, and salt in a slow cooker.

  2. Cook on High, stirring occasionally, until flavors combine, 8 to 10 hours.

  3. Strain 3 to 4 cups of cooking liquid into a bowl, stir in cornstarch until dissolved. Mash snap pea mixture in the slow cooker, stir in cornstarch mixture. Simmer until thickened, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

Tried making a soup, turned into a chili. Gotta love delicious mistakes! I recommend serving it in an Italian bread bowl (search this site) with a dollop of sour cream and some mild Cheddar cheese.

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