Black-Eyed Pea Chili (Printable Version)

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

# Ingredient List:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 (15 oz) can, drained and rinsed
02 - 1 cup cooked kidney beans or 1/2 (15 oz) 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 (14 oz) can diced tomatoes
10 - 1 cup corn kernels, fresh or frozen

→ 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 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper, optional
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 Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, carrot, celery, and bell peppers. Sauté for 5 to 7 minutes until vegetables are softened.
02 - Stir in ground cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring to evenly coat the vegetables.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir thoroughly and bring mixture to a gentle boil.
05 - Reduce heat to low, cover pot, and simmer for 25 to 30 minutes, stirring occasionally until vegetables are tender and flavors have melded together.
06 - Taste chili and season with additional salt and black pepper as needed.
07 - Transfer chili to serving bowls and top with desired garnishes and accompaniments.

# Expert Tips:

01 -
  • It's surprisingly satisfying: Black-eyed peas have this tender earthiness that keeps you full without feeling heavy.
  • One pot means minimal cleanup: Everything simmers together, building flavors while you do something else.
  • It tastes even better the next day: The spices deepen overnight, making it perfect for meal prep.
02 -
  • Don't skip blooming the spices: That 1 minute of cooking spices in oil or the vegetable mixture transforms them from flat to complex, and it's the difference between good and great.
  • Mashing some of the beans creates unexpected texture: If you like a thicker chili, use the back of a spoon to break down a handful of peas and beans right in the pot, letting them thicken the broth naturally.
03 -
  • Use good quality canned beans if you're short on time: There's no shame in it, and rinsing them well removes excess sodium and makes a noticeable difference.
  • Let the chili sit for a few minutes after cooking: This allows the flavors to settle and makes each spoonful more cohesive and balanced.
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