Black-Eyed Pea Chili (Printable Version)

Hearty vegetarian chili with black-eyed peas, vegetables, and warming spices ready in one hour.

# List of Ingredients:

→ Legumes

01 - 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
02 - 1 cup cooked kidney beans (or 0.5 can, drained and rinsed)

→ Vegetables

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 medium carrot, diced
08 - 1 celery stalk, diced
09 - 1 can (14 oz) diced tomatoes
10 - 1 cup corn kernels (fresh, frozen, or canned)

→ Liquids

11 - 2 cups vegetable broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil

→ Spices and Seasonings

14 - 2 teaspoons ground cumin
15 - 2 teaspoons chili powder
16 - 1 teaspoon smoked paprika
17 - 0.5 teaspoon dried oregano
18 - 0.25 teaspoon cayenne pepper (optional, adjust to heat preference)
19 - Salt and black pepper, to taste

→ Optional Toppings

20 - Fresh cilantro, chopped
21 - Sour cream or plant-based yogurt
22 - Sliced jalapeños
23 - Shredded cheese (or vegan cheese)

# How to Make It:

01 - 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.
02 - Stir in cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring to coat the vegetables evenly.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
06 - Taste and adjust seasoning with salt and black pepper as needed. Serve hot with desired toppings.

# Expert Advice:

01 -
  • It's warm, filling, and ready in under an hour, which means weeknight dinners stop being stressful.
  • Black-eyed peas have this nutty, slightly sweet flavor that makes the whole thing taste less like health food and more like pure comfort.
  • You can customize the heat and toppings completely, so everyone at your table gets exactly what they want.
02 -
  • If you want a thicker chili, grab a wooden spoon and mash some of the peas and beans right in the pot, breaking them up slightly to create a creamier consistency.
  • Don't skip the spice-blooming step where you cook cumin and chili powder for a minute, because that's where the actual magic happens, transforming raw spice into something rounded and warm.
03 -
  • Dice your vegetables as evenly as possible so they finish cooking at the same time, meaning no pieces are crunchy while others are falling apart.
  • If you prefer canned beans, rinse them thoroughly to remove excess sodium and the weird starchy liquid that can make the chili taste off.
  • Add fresh cilantro and a squeeze of lime juice at the very end to brighten everything up, especially if the chili tastes a bit heavy or one-note.
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