Two-pea, two-bean vegan chili

We saw this recipe for crockpot lima beans and having neither dried lima beans, nor a crockpot, here is our somewhat related recipe for two-pea, two-bean vegan chili. The smoked paprika really makes it special.

1 can each, drained: kidney, white beans, pigeon peas

1-1.5 cups fresh peas
1 tsp olive oil
1 onion, diced
2 jalapeno peppers, diced
2 cloves garlic, minced
1.5 c faux beef broth
14 oz crushed tomatoes
2 TBL tomato paste
1 tsp cumin
2 tsp chili powder
2 tsp smoked paprika
1/2 tsp onion powder
1 tsp cayenne
¼ c. diced pineapple

salt and pepper

In a dutch oven, heat olive oil and sauté onion, jalapeno, and garlic. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add spices and pineapple. Saute 2 more minutes. Add tomatoes and kidney, white beans, and pigeon peas. Add broth and bring to a boil. Cover and cook on medium low for 30-40 minutes. Uncover and add fresh green peas. Cook on low for additional 20 minutes uncovered.

Serve with cooked greens (we had a combination of kale, turnip greens, and collards cooked with garlic, salt, pepper, and Earth Balance).