Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 cup chopped orange bell pepper
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 (16 ounce) packages dry black-eyed peas
• 4 cups water
• 4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
• 1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
• 2 teaspoons liquid mesquite smoke flavoring
• 2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper