Save Black-Eyed Pea Chili is a soul-warming dish that brings a unique twist to the classic Southwestern favorite. By swapping traditional beans for earthy black-eyed peas, this vegetarian recipe offers a delightful texture and a deep, savory profile that pairs perfectly with vibrant bell peppers and warming spices. It is the ultimate comfort food for a chilly evening, providing a nutrient-dense meal that is both satisfying and easy to prepare.
Save The beauty of this chili lies in its simplicity and the way the flavors meld together during the simmer. Whether you are celebrating a holiday tradition or simply looking for a healthy weeknight staple, this pot of goodness is sure to satisfy everyone at the table with its rich, spiced tomato base and hearty vegetable texture.
Ingredients
- Legumes: 2 cups cooked black-eyed peas (or 1 can, drained and rinsed), 1 cup cooked kidney beans (or 1/2 can, drained and rinsed).
- Vegetables: 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 green bell pepper (diced), 1 medium carrot (diced), 1 celery stalk (diced), 1 (14-oz/400g) can diced tomatoes, 1 cup corn kernels (fresh, frozen, or canned).
- Liquids & Oil: 2 cups vegetable broth, 2 tbsp tomato paste, 2 tbsp olive oil.
- Spices & Seasonings: 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional), salt and black pepper to taste.
- Optional Toppings: Fresh cilantro, sour cream or plant-based yogurt, sliced jalapeños, shredded cheese (or vegan cheese).
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell peppers. Sauté for 5-7 minutes until softened.
- Step 2
- Stir in cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
- Step 3
- Add tomato paste and cook for 1 minute, stirring to coat the vegetables.
- Step 4
- Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.
- Step 5
- Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Step 6
- Taste and season with salt and black pepper as needed.
- Step 7
- Serve hot with desired toppings.
Zusatztipps für die Zubereitung
For a thicker chili consistency, mash some of the black-eyed peas and kidney beans with a wooden spoon or spatula against the side of the pot before serving to release their starches.
Varianten und Anpassungen
You can easily customize this dish by substituting pinto or black beans for the kidney beans, or adding diced sweet potato or zucchini for extra nutrition and a varied texture.
Serviervorschläge
This hearty Black-Eyed Pea Chili is best served hot, paired with a side of golden cornbread, fluffy white rice, or crunchy tortilla chips for dipping.
Save Gather your family and friends for a bowl of this wholesome Black-Eyed Pea Chili. With 340 calories and 13 grams of protein per serving, it is a satisfying, nutrient-dense meal that proves vegetarian cooking is anything but boring. Enjoy the rich, earthy flavors and the warming comfort of this Southwestern staple.
Recipe FAQ
- → What gives black-eyed pea chili its unique flavor?
The black-eyed peas provide an earthy, nutty flavor profile distinct from traditional beans. Combined with smoked paprika, cumin, and chili powder, the seasoning blend creates a deep, savory base. The vegetables add sweetness and texture while the tomato paste and diced tomatoes provide richness and body to the broth.
- → Can I use dried black-eyed peas instead of canned?
Absolutely. Soak one cup of dried black-eyed peas overnight, then cook them in boiling water for about 45 minutes to one hour until tender. Drain and use them exactly as you would canned peas. Dried peas often have better texture and you can control the sodium content more easily.
- → How can I make this chili thicker?
For a thicker consistency, simply mash about one cup of the cooked peas and beans against the side of the pot with a spoon or potato masher. This releases starch and creates a creamier texture. You can also let it simmer uncovered for the last 10-15 minutes to reduce the liquid, or add a tablespoon of cornmeal mixed with water.
- → What vegetables work well in this chili?
Beyond the classic onion, garlic, and bell peppers, you can add diced sweet potatoes for sweetness and bulk, zucchini for extra moisture, or even butternut squash. Corn adds natural sweetness and texture. The mirepoix base of onion, carrot, and celery provides essential aromatic foundation that enhances all the other flavors.
- → How long does this chili keep in the refrigerator?
Stored in an airtight container, this chili keeps well for 4-5 days in the refrigerator. The flavors continue to develop and meld over time, often making it even better on the second or third day. It also freezes beautifully for up to 3 months—just cool completely before transferring to freezer-safe containers.
- → What toppings complement this black-eyed pea chili?
Fresh cilantro adds brightness and cuts through the richness. Sour cream or plant-based yogurt provides cool contrast to the warming spices. Sliced jalapeños offer extra heat for spice lovers. Shredded cheese melts into the hot chili for creaminess. You could also add avocado slices, lime wedges, crushed tortilla chips, or diced red onion for extra texture and flavor dimensions.