Save A hearty, vegetarian chili featuring black-eyed peas for a unique texture and earthy flavor, packed with vegetables and warming spices. This easy-to-make dish is perfect for a comforting main course that is both vegetarian and gluten-free.
Save This Southwestern-inspired chili combines aromatic garlic and onions with a colorful mix of bell peppers and carrots. Slow-simmered with smoked paprika and cumin, it delivers a rich depth of flavor that is both warming and satisfying.
Ingredients
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 1 cup cooked kidney beans (or 1/2 can, drained and rinsed)
- 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)
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, adjust to heat preference)
- Salt and black pepper, to taste
- Optional topping: Fresh cilantro, chopped
- Optional topping: Sour cream or plant-based yogurt
- Optional topping: Sliced jalapeños
- Optional topping: 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
For a thicker chili, mash some of the peas and beans with a spoon before serving. This releases natural starches that help thicken the consistency without additional ingredients.
Varianten und Anpassungen
Substitute pinto or black beans for kidney beans if desired. For extra nutrition, you can also add diced sweet potato or zucchini during the initial sautéing step.
Serviervorschläge
Serve this chili hot with cornbread, rice, or tortilla chips. Garnish with fresh cilantro, sour cream, and jalapeños for a classic Southwestern presentation.
Save Each serving of this delicious Black-Eyed Pea Chili provides approximately 340 calories and 13 grams of protein. It is a wholesome, easy-to-make meal that uses simple kitchen tools like a Dutch oven or large pot.
Recipe FAQs
- → What makes black-eyed pea chili different from traditional chili?
Black-eyed peas bring a creamy texture and earthy flavor that's distinct from the usual kidney or pinto beans. They hold their shape well during cooking while becoming tender enough to melt slightly, creating a richer, more complex bowl.
- → Can I use dried black-eyed peas instead of canned?
Absolutely. Soak one cup of dried peas overnight, then simmer until tender before adding to the chili. This method takes longer but allows you to control the sodium level and texture more precisely.
- → How spicy is this dish?
The base version has mild to medium heat from chili powder and a touch of cayenne. You can easily adjust the spice level by adding more cayenne, fresh jalapeños, or hot sauce to suit your taste preferences.
- → What toppings work best with this chili?
Fresh cilantro adds brightness, while cool sour cream or yogurt balances the warmth. Sliced jalapeños provide extra kick, and shredded cheese adds creaminess. Tortilla strips or crushed cornbread create delightful crunch.
- → How long does this chili keep in the refrigerator?
Properly stored in an airtight container, this chili stays fresh for 4-5 days. The flavors actually improve after a day or two as the spices meld together with the vegetables and legumes.
- → Can I freeze this chili?
Yes, this freezes exceptionally well. Let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.