Tomato, Black-Eyed Pea, and Bell Pepper Stew

• 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

1. Heat oil in heavy large pot over medium-high heat.
2. Add bell peppers and onion; saute until soft, about 5 minutes.
3. Stir in chili powder; saute 1 minute.
4. Stir in tomatoes with juices, black-eyed peas, and broth.
5. Bring to simmer.
6. Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes.
7. Season stew to taste with salt and pepper.
8. (Can be made 1 day ahead.
9. Cool slightly.
10. Refrigerate uncovered until cold, then cover and refrigerate.
11. Bring to simmer before serving.)
12. Divide stew among 6 bowls.
13. Top each with 1/4 cup cheese and serve.

olive oil, bell peppers, onion, ancho chili powder, tomatoes, blackeyed peas, vegetable broth, fourcheese

Taken from www.epicurious.com/recipes/food/views/tomato-black-eyed-pea-and-bell-pepper-stew-106635 (may not work)