Black Eyed Pea Chili
Transform your weeknight dinners with this hearty and flavorful Black Eyed Pea Chili—a vibrant twist on a classic comfort food. Packed with protein-rich black-eyed peas, smoky fire-roasted tomatoes, and a bold blend of chili powder, cumin, and smoked paprika, this plant-based chili is brimming with rich, smoky flavors and a hint of heat. The dish comes together in just 50 minutes, making it a perfect choice for busy evenings, yet it tastes like it simmered all day. Serve it with a garnish of fresh cilantro, creamy diced avocado, and a squeeze of lime for a fresh and zesty finish. Whether you ladle it over rice, pair it with crusty bread, or enjoy it on its own, this vegan chili is warm, satisfying, and sure to be your new cold-weather go-to.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Black-eyed peas (cooked or canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 15-ounce can Fire-roasted diced tomatoes (canned)
- 2 cups Vegetable broth
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 medium Avocado, diced (optional, for serving)
- 4 pieces Lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tomato paste to the pot and stir well to coat the vegetables. Cook for 1-2 minutes to develop its flavor.
Pour in the fire-roasted diced tomatoes and vegetable broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to distribute the spices evenly.
Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
Stir in the cooked black-eyed peas. Continue simmering for another 15 minutes, stirring occasionally, until the chili has thickened to your desired consistency.
Taste the chili and adjust seasoning if needed, adding more salt or spices to your liking.
Ladle the chili into bowls and garnish with fresh cilantro. If desired, top with diced avocado and serve with lime wedges on the side.
Enjoy your Black Eyed Pea Chili with warm crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5989 mg | 260% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 54.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5213 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
