INGREDIENTS
2 tbsp
extra-virgin olive oil
1
large green bell pepper, diced
1
large red bell pepper, diced
3
stalks celery
4
medium carrots, peeled and diced (about 10 ounces)
3
large cloves garlic, minced (about 1 tablespoon)
2 tsp
smoked paprika
1 1/2 tsp
chili powder
1 1/4 tsp
kosher salt
1/2 tsp
cayenne pepper, plus additional to taste
1
small bunch kale, trimmed and chopped (about 8 ounces)
2 15 ounce cans
black-eyed peas (about 3 1/2 cups), drained and rinsed
1 14 ounce can
fire-roasted diced tomatoes
Prepared brown rice, for serving
Chopped green onions, optional for serving