Black-Eyed Pea Chili (Print Version)

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

# Components:

→ 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 & 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

→ Optional Toppings

20 - Fresh cilantro, chopped
21 - Sour cream or plant-based yogurt
22 - Sliced jalapeños
23 - Shredded cheese or vegan cheese

# Directions:

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. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring to coat the vegetables.
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 meld.
06 - Taste and season with salt and black pepper as needed.
07 - Serve hot with desired toppings.

# Expert Advice:

01 -
  • Black-eyed peas give you a texture that's different from the usual bean chili, slightly creamy but still holding their shape.
  • It's ready in just an hour but tastes like you've been tending it all afternoon.
  • Completely vegetarian and gluten-free without feeling like you're missing anything at all.
02 -
  • If your chili tastes a bit thin, you can mash some of the peas and beans right in the pot with the back of a wooden spoon—this releases their starch and naturally thickens everything without changing the flavor.
  • The difference between a flat-tasting chili and a vibrant one often comes down to whether you bloomed your spices in the hot oil first; don't skip that step even though it seems small.
03 -
  • Make this chili a day ahead if you can; the flavors deepen overnight and it actually tastes better the next day.
  • A sprinkle of smoked paprika on top right before serving, along with a small drizzle of olive oil, makes it look like you put in more effort than you actually did.
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