Black-Eyed Pea Chili (Printable Version)

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

# The Ingredients You'll 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 Oils

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

→ Spices and Seasonings

14 - 2 tsp ground cumin
15 - 2 tsp chili powder
16 - 1 tsp smoked paprika
17 - 0.5 tsp dried oregano
18 - 0.25 tsp 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

# Step-by-Step Instructions:

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 softened and fragrant.
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 continuously to coat the vegetables and spices evenly.
04 - Add canned diced tomatoes, vegetable broth, cooked black-eyed peas, cooked kidney beans, and corn kernels. Stir well 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 have melded together.
06 - Taste the chili and adjust seasoning with salt and black pepper as needed.
07 - Transfer to serving bowls and garnish with desired toppings such as fresh cilantro, sour cream, jalapeños, or cheese.

# Additional Tips::

01 -
  • Black-eyed peas give you a creamier, earthier texture than standard chili beans, which honestly surprised me the first time I tasted the difference.
  • It's ready in under an hour but tastes like you've been simmering it all day, perfect for those nights when hunger hits but patience doesn't.
  • Completely vegetarian yet so deeply satisfying that nobody at the table misses the meat, something I've tested many times over.
02 -
  • Don't skip rinsing canned beans and peas, a step I rushed once and regretted deeply when that metallic taste showed up in the final dish.
  • If your chili seems too thin after simmering, mash some of the beans against the side of the pot with your spoon, which thickens it naturally without flour or other thickeners.
  • Taste as you go, especially with the spices and salt, because what seems under-seasoned during cooking often tastes perfect once everything settles together.
03 -
  • If you're using dried beans instead of canned, soak them overnight and cook them separately until tender before adding to the chili, which gives you more control over the final texture.
  • Toast your spices lightly in a dry pan before grinding them if you're using whole seeds, a step that transforms their flavor in ways that surprise you every time.
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