Bring peas and water to a boil. Reduce to a simmer. Simmer for 40-60 minutes. Peas should be tender and moist. The water should be mostly absorbed. If it starts to get dry, add a little more water to keep it moist. Add the chicken stock and puree with an immersion blender or in a food processor. Set to the side.

In a large soup kettle, brown chorizo over medium heat. Drain most of the fat, leaving a thin layer on the bottom of the kettle to cook the vegetables in.

Add all the vegetables and spices to the pot. Cook vegetables over medium heat for 10 minutes or until vegetables have softened.

Add the chicken stock to the soup kettle. Bring to a boil and reduce to a simmer. Add the beans. Slowly add the pea puree, stirring continuously. Simmer on low for an hour or longer. The longer it cooks, the more intensified the flavor.

Mix soft butter with chipolte powder.

Heat a non stick skillet over medium heat for 3 minutes. Spread chipotle butter on one slice of bread. Top with cheese. Place in skillet butter side down and cook for 1 ½ minutes or until golden brown. While it’s cooking, butter second piece of bread and place on top of cheese (butter side face up). Flip and cook for an additional minute or until golden brown. Let cool for a couple minutes. Cut into 1 inch croutons.

Serve croutons over chili and garnish with fresh cilantro, chopped. *Estimate 1/2 a sandwich per person. The butter mixture will create 3-4 sandwiches.