Tag Archives: meatless chili

Black-Eyed Pea Chili

I’m a big believer in starting off the new year with a meal of black-eyed peas and collard greens. It’s one of the few holiday food traditions that is actually healthy (and can be vegan). The legend behind this Southern tradition is that a meal of peas and greens will bring prosperity and luck in the coming year, but I like to think of it as a great way to get off on a good foot nutritionally, with basic, whole foods.

Here is a recipe I like that uses black-eyed peas with quinoa and corn to make a healthy, delicious meatless chili! 

Black-Eyed Pea Chili (Servings: 8)

Ingredients

  • 2 large onions, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, minced
  • 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
  • 6 cups vegetable broth
  • 2 1/2 tablespoons mild chili powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
  • 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
  • 1 1/2 cups fresh or frozen corn
  • 1/3 cup uncooked quinoa, rinsed
  • Salt and pepper to taste

Instructions

  1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. 
  3. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
  4. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). 
  5. Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered).
  6. Add salt and pepper to taste. 

Wishing you and yours a Happy & Healthy New Year!

Recipe by The Fat Free Vegan