We were having a New Year's Day gathering and wanted to come up with something to feed the bleary-eyed horde we anticipated arriving. What we came up with was the following recipe - a chicken and black-eyed pea (for good luck) chili with a southwestern twist, using tomatillos as the base. We served the chili (which managed to feed about 30 people) with cornbread and greens. My only complaint was that we did not have any leftovers.

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