Black-Eyed Pea Chili (Printable)

Hearty vegetarian chili with black-eyed peas, vegetables, and warming spices.

# What you need:

→ Legumes

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

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
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, diced carrot, diced celery, and diced bell peppers. Sauté for 5-7 minutes until vegetables soften.
02 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring constantly to coat the vegetables evenly.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn kernels. Stir thoroughly and bring to a gentle boil.
05 - Reduce heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld together.
06 - Taste the chili and adjust seasonings with additional salt and black pepper as needed.
07 - Ladle into bowls and serve hot with desired toppings.

# Expert Advice:

01 -
  • It comes together in just an hour, making weeknight dinners feel less like a chore and more like actual cooking.
  • The black-eyed peas stay tender without falling apart, giving you texture that kidney beans alone never quite achieve.
  • This chili tastes even better the next day, so you can make it once and eat like royalty twice.
02 -
  • If you skip toasting the spices in that one-minute window, they taste dusty and flat instead of rich and alive in your bowl.
  • Mashing a few of the peas and beans against the side of the pot halfway through simmering thickens the whole thing naturally without needing cornstarch or flour.
03 -
  • Make a double batch and freeze half in glass containers, it reheats beautifully and tastes even better after the flavors have settled overnight.
  • If your chili seems too thin after simmering, resist the urge to add flour or cornstarch, just mash some of the beans against the pot until you reach your preferred thickness.
Return