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black eyed pea chili recipe

Black Eyed Pea Chili (Vegetarian/Vegan Option)

A quick, flavorful, and hearty chili that swaps traditional beans for creamy black-eyed peas. Loaded with smoky spices, vegetables, and easily adaptable to be vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Chili, Main Course, Stew
Cuisine: American, Southern, Tex-Mex
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Base & Aromatics
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion diced
  • 1 red bell pepper deseeded and chopped
  • 1 jalapeño pepper seeded and minced (optional for heat)
  • 3 cloves garlic minced
Spices & Seasoning
  • 2 tablespoons mild chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon maple syrup or brown sugar
  • Salt and fresh black pepper to taste
The Chili Core
  • 2 cans (15 oz each) black-eyed peas drained and rinsed
  • 1 can (28 oz) crushed tomatoes or fire-roasted diced tomatoes
  • 3 cups vegetable broth (or chicken broth if not vegetarian)
  • Juice of 1 lime lime juice
  • Fresh cilantro for garnish

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot

Method
 

  1. Heat the olive oil (UID 1) in a large Dutch oven or pot over medium heat until it shimmers. Add the diced onion (UID 2) and red bell pepper (UID 3), sautéing for about 5 to 7 minutes until the onion is translucent.
    2 tablespoons olive oil or avocado oil, 1 large yellow onion, 1 red bell pepper
  2. Stir in the minced garlic (UID 5) and jalapeño (UID 4), cooking for another minute until the garlic is fragrant but not browned.
    3 cloves garlic, 1 jalapeño pepper
  3. Add the chili powder (UID 7), cumin (UID 8), smoked paprika (UID 9), and oregano (UID 10), stirring constantly for 60 seconds to toast the spices and release their essential oils.
    2 tablespoons mild chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
  4. Mix in the tomato paste (UID 11), ensuring it coats the vegetables and cooks for a minute to deepen the savory flavor.
    1 tablespoon tomato paste
  5. Pour in the vegetable broth (UID 17), crushed tomatoes (UID 16), and the drained black-eyed peas (UID 15), stirring well to combine.
    3 cups vegetable broth, 1 can (28 oz) crushed tomatoes or fire-roasted diced tomatoes, 2 cans (15 oz each) black-eyed peas
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it **simmer for 20 to 25 minutes** to allow the flavors to meld and the chili to thicken.
  7. Remove the lid. Stir in the maple syrup (UID 12) and lime juice (UID 18), then season generously with salt and pepper (UID 13) to taste. (Optional: Mash a handful of peas against the side of the pot for a thicker consistency).
    1 tablespoon maple syrup or brown sugar, Juice of 1 lime lime juice, Salt and fresh black pepper
  8. Serve hot in bowls, garnished with fresh cilantro (UID 19) and your favorite toppings.
    Fresh cilantro

Notes

For a thicker chili, use an immersion blender for two quick pulses or mash about half a cup of the black-eyed peas against the side of the pot. Making the chili a day in advance allows the flavors to deepen significantly. The lime juice and maple syrup are essential for balancing the dish's flavor profile.