Black-Eyed Pea Vegetarian Chili (Printer View)

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

# Components:

→ 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrot, diced celery, and bell peppers. Sauté for 5 to 7 minutes until vegetables soften.
02 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring continuously to coat vegetables evenly.
04 - Add diced tomatoes, vegetable broth, cooked black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.
05 - Reduce heat to low, cover pot, and simmer for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
06 - Taste chili and adjust seasoning with salt and black pepper as needed.
07 - Ladle chili into bowls and serve hot with desired toppings.

# Expert Advice:

01 -
  • Black-eyed peas have a subtly sweet, earthy flavor that feels different from the usual bean chili, giving you something genuinely new to fall back on.
  • You can have a full, nourishing pot simmering in about an hour, making it perfect for weeknight dinners when you want something hearty but don't have all evening.
  • It's naturally vegetarian and gluten-free without feeling like a compromise, which means everyone at your table eats the same meal.
02 -
  • If you use dried beans instead of canned, soak them overnight and cook them separately until just tender before adding them to the chili, or they'll turn to mush from the extended cooking time.
  • Don't skip blooming the spices in oil for a minute, I learned this the hard way after making flat, disappointing chilis for years before realizing that one small step transforms the entire dish.
  • Mashing some of the cooked beans against the side of the pot thickens the chili naturally without any flour or cornstarch, which keeps it vegetarian-friendly and actually makes the texture more luxurious.
03 -
  • If your chili seems too thin after simmering, don't panic, just mash some of the beans against the side of the pot with the back of your spoon and it will thicken up naturally without needing any thickening agents.
  • Make your own spice blend ahead of time by mixing the cumin, chili powder, paprika, and oregano in a small jar so you can just grab it on busy nights, and store it somewhere cool and dark where it will keep its potency.
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