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black eyed pea chili recipe

black eyed pea chili recipe

A quick, healthy, and flavorful black eyed pea chili that is easy to customize and packed with spices and wholesome beans.
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Prep Time 15 minutes
Cook Time 42 minutes
Soak Time 1 minute
Total Time 57 minutes
Servings: 6 people
Course: Lunch, Main Course
Cuisine: American, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas soaked overnight and drained
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can diced tomatoes
  • 1 can kidney beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh herbs or sour cream for garnish (optional)

Equipment

  • Large Pot

Method
 

  1. In a large pot, heat the **olive oil** over medium heat. Add the **onion**, **garlic**, and **red bell pepper**, and cook until the vegetables are tender.
    2 tablespoons olive oil, 1 onion, 3 cloves garlic, 1 red bell pepper
  2. Add the **cumin**, **chili powder**, and **cayenne pepper**, and cook for 1-2 minutes, stirring constantly to toast the spices.
    1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper
  3. Add the soaked and drained **black-eyed peas**, **diced tomatoes**, and **kidney beans**. Season with **salt and pepper** to taste.
    1 cup dried black-eyed peas, 1 can diced tomatoes, 1 can kidney beans, Salt and pepper
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for **30-40 minutes**, or until the black-eyed peas are tender.
  5. Serve hot, garnished with chopped **fresh herbs or a dollop of sour cream**, if desired.
    Fresh herbs or sour cream

Notes

To get the best results, make sure to soak the black-eyed peas overnight to reduce cooking time. Use high-quality ingredients, such as fresh vegetables and spices, to ensure the best flavor. Don't be afraid to experiment with different seasonings to make the recipe your own. Try serving this chili with crusty bread, over rice, or using it as a filling for tacos or baked potatoes.