Black-Eyed Pea Chili (Printable)

Hearty vegetarian chili with black-eyed peas, vegetables, and warming spices. Perfect 1-hour meal.

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 (15 oz) can, drained and rinsed
02 - 1 cup cooked kidney beans or 0.5 (15 oz) can, drained and rinsed

→ Vegetables

03 - 1 medium yellow 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 with juice
10 - 1 cup corn kernels, fresh frozen or canned

→ Liquids and Oils

11 - 2 cups vegetable broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons extra virgin 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
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 diced onion, minced garlic, carrot, celery, and bell peppers. Sauté for 5 to 7 minutes until softened and fragrant.
02 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until the spices become fragrant and fully distributed.
03 - Add tomato paste and cook for 1 minute, stirring constantly to coat the vegetables evenly and caramelize slightly.
04 - Add diced tomatoes with juice, vegetable broth, cooked black-eyed peas, kidney beans, and corn kernels. Stir well to incorporate all components.
05 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.
06 - Taste the chili and adjust seasoning with salt and black pepper as needed. Serve hot with desired toppings.

# Expert Suggestions:

01 -
  • Black-eyed peas give you a softer, earthier texture than typical chili beans, making every spoonful feel different and special.
  • It comes together in under an hour but tastes like it's been simmering all day, which feels like a small kitchen victory.
  • Vegetarian without feeling like you're missing anything, and completely gluten-free if you check your broth label.
02 -
  • Don't skip the sautéing step thinking you'll save time—those first few minutes create the entire foundation of flavor, and rushing them makes everything taste flat.
  • If your chili seems too thin as it simmers, mash some of the peas against the side of the pot with your spoon, which releases their starch and thickens everything naturally.
03 -
  • Make a double batch and freeze half in portions, because a warm bowl of homemade chili is pure comfort when you need it most on a future week.
  • If you're cooking for someone with different heat preferences, leave out the cayenne initially and let people add hot sauce or fresh peppers to their own bowls at the table.
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