We have a new cookbook coming out this spring—The Northwest Vegetarian Cookbook. I am not a vegetarian, but I do eat a mostly plant-based diet. This is more due to my lack of interest in cooking meat than anything else, but it works.

I’ve been looking through the pages this week to get a better understanding of the book. (As an aside—getting paid to read is maybe one of the best parts of publishing.) Though several recipes pique my interest, one really stood out: Black-Eyed Pea Chili. It sounds like a perfect Superbowl meal.

Though my beloved Patriots are not in it, I still love the Superbowl. I like the commercials, the silly halftime show, the energy, and the excuse to have people over to cheer, boo, eat, and drink. I always make a chili, and this recipe sounds like a perfect fit.

Black-Eyed Pea Chili

3 tablespoons extra virgin olive oil

1 large onion, chopped

1 or 2 fresh jalapenos, seeded and finely chopped

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

3 cloves garlic, pressed

1 carrot, sliced

1 ½ cups dried black-eyed peas, soaked overnight and drained

3 cups water

1 15-ounce can diced tomatoes

1/8 cup tomato paste

2 tablespoons brown rice vinegar

1 tablespoon sugar

Salt to taste

1/2 cup shredded aged Cheddar cheese

Chopped cilantro, diced avocado, chopped green onions

Heat a heavy soup pot over medium heat. Add the oil, onion, and jalapenos. Stir, cover, reduce the heat to low, and cook until the onions are soft.

Add the chili powder, cumin, oregano, garlic, carrot, black-eyed peas, water, tomatoes, and tomato paste. Mix well and bring to a boil. Reduce the heat, cover, and simmer until the black-eyed peas are tender (about an hour).

Add the vinegar, sugar, and salt to taste. Simmer for 15 minutes. Garnish with the Cheddar. Sprinkle the cilantro, avocado, and onione over the top.

Serves 4 to 6.

Recipes taken from The Northwest Vegetarian Cookbook by Debra Daniels-Zeller, available in May.