Black-Eyed Pea Chili (Printable)

Hearty vegetarian chili with black-eyed peas, vegetables, and warming spices for a satisfying meal.

# What You'll Need:

→ 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 ounces) diced tomatoes
10 - 1 cup corn kernels (fresh, frozen, or canned)

→ Liquids and Fats

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 taste)
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

# Steps:

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 vegetables soften.
02 - Stir in cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring constantly to coat vegetables evenly.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir thoroughly 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 the chili and adjust seasoning with salt and black pepper as needed.
07 - Transfer to serving bowls and top with desired garnishes. Serve hot.

# Expert Advice:

01 -
  • It's hearty enough to feel like real comfort food without needing any meat, which honestly surprised even me.
  • One pot, forty minutes, and you've got something that tastes like it simmered all day.
  • The black-eyed peas give this a texture and earthiness that regular chili doesn't have, making it feel almost mysterious.
02 -
  • Don't skip browning your vegetables, those first five minutes are when all the sweetness develops that makes people say this tastes like it took hours.
  • If you mash some of the beans with a spoon right before serving, you get this creamy thickness without adding flour or cream, which is basically kitchen magic.
03 -
  • Cook your black-eyed peas the day before if you can, then refrigerate them overnight so they absorb the broth even better the next day.
  • The cayenne is optional but if you use it, add it slowly and taste as you go because heat sneaks up on you in a way sweetness never does.
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