Blackeye Chili with Peanuts

2          tablespoons vegetable oil
1          cup chopped onion (1 medium)
1          cup chopped green bell pepper (1 medium)
1          tablespoon minced garlic
3          cups cooked* or 2 cans (15 oz. each) blackeyes, drained
1-1/2   cups cooked* or 1 can (15 oz.) kidney beans, drained
1          can (14.5 oz.) diced tomatoes, undrained
1          tablespoon chopped jalapeno peppers
2          teaspoons crushed oregano
1          teaspoon ground cumin
1/4       teaspoon salt
1/2       cup finely chopped dry roasted peanuts
1          tablespoon yellow cornmeal

*1        cup dry makes 3 cups cooked.
1/2      cup dry makes 1-1/2 cups cooked.

In a large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 minutes. Add blackeyes, kidney beans, tomatoes, jalapeno peppers, oregano, cumin and salt. Cover and simmer 15 minutes. Stir in peanuts and cornmeal. Cover and simmer 5 minutes or until slightly thickened.
Makes 7 cups. Serves 6-8.

Nutritional Information per Serving:

Calories 256, Protein 13 g, Carbohydrates 33 g, Fat 10 g, Calories from fat 33%, Cholesterol 0 g, Fiber 10 g, Folate 227 mcg, Sodium 229 mg