Black-Eyed Pea Chili (Printable)

A satisfying vegetarian bowl loaded with black-eyed peas, vegetables, and aromatic spices for a comforting meal.

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 (15 oz) can, drained and rinsed
02 - 1 cup cooked kidney beans or 0.5 (15 oz) can, drained and rinsed

→ 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 (14 oz) can diced tomatoes
10 - 1 cup corn kernels, fresh frozen or canned

→ Liquids and Fats

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 - 0.5 teaspoon dried oregano
18 - 0.25 teaspoon cayenne pepper, optional
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

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell peppers. Cook 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 continuously to coat the vegetables.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir thoroughly 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 together.
06 - Taste and adjust seasoning with salt and black pepper as needed.
07 - Ladle into bowls and serve hot with desired toppings.

# Expert Tips:

01 -
  • The black-eyed peas have this creamy-but-firm texture that kidney beans alone can't quite pull off, so your spoon actually feels satisfied with every bite.
  • It comes together in under an hour without feeling rushed, which makes it perfect for weeknight cooking when you want something that tastes like you spent all day on it.
  • Completely vegetarian but so hearty and spiced that nobody's going to notice the absence of meat, trust me on this one.
02 -
  • If you don't rinse canned beans, you'll end up with a slightly metallic aftertaste that no amount of additional seasoning can fix, learned that the hard way.
  • Smoked paprika makes an enormous difference here, and the moment you add it is when people start asking what makes this different from regular chili.
03 -
  • Don't skip blooming the spices in hot oil, it's the step that transforms them from dried bits into something that tastes alive and intentional.
  • Taste as you go and remember that salt can always be added but can't be removed, so go gentle and build up if needed.
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