Save to Pinterest Warm up your kitchen with this Black-Eyed Pea Chili, a hearty and vegetarian take on a classic comfort dish. Featuring black-eyed peas for a unique texture and earthy flavor, this meal is packed with fresh vegetables and warming spices like cumin and smoked paprika. It is a nutritious bowl that is both satisfying and incredibly easy to make.
Save to Pinterest This Southwestern-inspired chili is ideal for meal prepping or feeding a hungry family. The combination of colorful bell peppers, carrots, and sweet corn creates a vibrant dish that delivers a wonderful blend of textures and colors in every spoonful.
Ingredients
- Legumes: 2 cups cooked black-eyed peas (or 1 can, drained and rinsed), 1 cup cooked kidney beans (or 1/2 can, drained and rinsed).
- Vegetables: 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 green bell pepper (diced), 1 medium carrot (diced), 1 celery stalk (diced), 1 (14-oz/400g) can diced tomatoes, 1 cup corn kernels (fresh, frozen, or canned).
- Liquids: 2 cups vegetable broth, 2 tbsp tomato paste, 2 tbsp olive oil.
- Spices & Seasonings: 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional), salt and black pepper to taste.
- Optional Toppings: Fresh cilantro (chopped), sour cream or plant-based yogurt, sliced jalapeños, shredded cheese (or vegan cheese).
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell peppers. Sauté for 5-7 minutes until softened.
- Step 2
- Stir in cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
- Step 3
- Add tomato paste and cook for 1 minute, stirring to coat the vegetables.
- Step 4
- Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.
- Step 5
- Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Step 6
- Taste and season with salt and black pepper as needed.
- Step 7
- Serve hot with desired toppings.
Zusatztipps für die Zubereitung
To build the best flavor profile, ensure you sauté the aromatic vegetables until they are completely soft before adding the spices. Blooming the spices in the olive oil for a minute allows their essential oils to release, deepening the smoky and earthy notes of the chili.
Varianten und Anpassungen
This recipe is highly versatile; you can substitute pinto or black beans for the kidney beans if preferred. For added nutrition, try including diced sweet potato or zucchini during the simmering stage, which will absorb the warming spices beautifully.
Serviervorschläge
Serve this chili steaming hot with a selection of toppings like fresh cilantro, a dollop of sour cream, or sliced jalapeños for extra heat. It pairs perfectly with a side of cornbread, fluffy white rice, or crunchy tortilla chips for dipping.
Save to Pinterest With its vibrant ingredients and warming spices, this Black-Eyed Pea Chili is a feast for both the eyes and the palate. It is a simple, effective way to bring a wholesome and flavorful meal to your table any day of the week.
Questions & Answers
- → Can I use dried black-eyed peas instead of canned?
Yes, soak dried peas overnight and cook until tender before adding to the chili. This will extend your total preparation time but allows for better control over sodium content and texture.
- → How spicy is this chili?
The cayenne pepper is optional and adds mild heat. Without it, the dish relies on chili powder and smoked paprika for flavor rather than intense spice. Adjust cayenne to your preference or add hot sauce when serving.
- → What toppings work best?
Fresh cilantro adds brightness, while sour cream or plant-based yogurt provides cooling contrast. Sliced jalapeños, shredded cheese, diced avocado, or crushed tortilla chips also complement the flavors and textures beautifully.
- → Can I make this in a slow cooker?
Sauté vegetables and spices first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors will develop even more depth with the longer cooking time.
- → How long does this keep in the refrigerator?
Stored in an airtight container, this chili keeps well for 4-5 days. The flavors often improve after sitting overnight. It also freezes beautifully for up to 3 months—just thaw and reheat gently on the stove.
- → What can I serve with this chili?
Cornbread is the classic accompaniment, but rice, quinoa, or crusty bread also work well. For a lighter option, serve with a simple green salad or roasted vegetables to round out the meal.