Black-Eyed Pea Chili (Printable)

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

# What you'll need:

→ Legumes

01 - 2 cups cooked black-eyed peas
02 - 1 cup cooked kidney beans

→ 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

→ Liquids

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 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper to taste

# Method:

01 - 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.
02 - Stir in cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring to coat the vegetables evenly.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
06 - Taste and adjust seasoning with salt and black pepper as needed.
07 - Transfer to serving bowls and garnish with desired toppings.

# Expert Advice:

01 -
  • Black-eyed peas create a buttery texture that's more delicate than traditional bean chilies, letting you actually taste each spice instead of drowning in density.
  • It comes together in under an hour but tastes like you've been simmering it all day, which feels like a small kitchen miracle every single time.
  • Completely vegetarian and naturally gluten-free, so you're not limiting yourself or anyone at your table without losing a shred of that deep, warming comfort.
02 -
  • Don't skip the one-minute spice toast before adding liquid, because raw spices sitting in broth never fully bloom the way toasted ones do, and this is what separates okay chili from the kind people remember.
  • Mashing a handful of beans against the side of the pot with your spoon in the last few minutes thickens everything beautifully without needing flour or cream, and it's a move that feels almost like a magician's trick.
03 -
  • If your vegetable broth is on the bland side, add an extra teaspoon of cumin and a half-teaspoon of smoked paprika to compensate, since the broth is your flavor foundation and deserves to taste like something on its own.
  • Make a double batch and freeze half in individual portions, because there will be mornings when you need something warm and substantial but have no energy to cook, and this version of you will be deeply grateful to the other you who planned ahead.
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