Black-Eyed Pea Vegetarian Chili (Printable)

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

# Ingredient list:

→ 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

# How-to:

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 adjust seasoning with salt and black pepper as needed.
07 - Transfer to serving bowls and top with cilantro, sour cream, jalapeños, or cheese as desired.

# Expert Advice:

01 -
  • It's a chili that doesn't require hours of tending, so you can actually relax while it simmers instead of hovering over the stove.
  • Black-eyed peas have this subtle sweetness that makes the whole thing feel less heavy than traditional chili, perfect for when you want comfort without the aftermath.
  • One pot means one cleanup, and everything from the vegetables to the spices works in perfect harmony without fussy layering techniques.
02 -
  • If your chili tastes a little thin and brothy after simmering, mash some of the peas and beans against the side of the pot with the back of your spoon until the liquid thickens and turns creamy, which is the best-kept secret of quick chili.
  • Don't skip rinsing canned beans and peas, because that starchy liquid is why so many people think canned legumes taste off when they actually taste fine.
03 -
  • Make this recipe in a Dutch oven and it goes from stove to table to leftovers without ever leaving the pot, which is the real luxury.
  • Leftover chili tastes even better the next day because the flavors have time to become friends, so make it ahead when you can.
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