Tag Archives: Vegan 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)


  • 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


  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


    Meatless Monday: Two Bean Pumpkin Chili

    Warm up on a cool fall evening with some Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with tortilla chips for the ultimate comfort food.  
    Two Bean Pumpkin Chili
    Makes 8-10 servings


    • ½ Tbsp olive oil
    • 1 onion, diced
    • 4 cloves garlic
    • 1 jalapeño, chopped
    • 1 red bell pepper, diced
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 cup low-sodium vegetable broth
    • 2 Tbsp tomato paste
    • 2 (15oz) canned pumpkin purée 
    • 2 (28 oz) cans diced tomatoes
    • 2 Tbsp oregano
    • 4 Tbsp chili powder
    • 1 (15oz) can kidney beans
    • 1 (15oz) can black beans
    • 2 cups corn (fresh or frozen)
    • 2 Tbsp vegan Worcestershire sauce
    • 1 Tbsp organic  brown sugar
    • Salt and pepper, to taste


    1. In a pot, sauté onions, garlic and jalapenos in oil until onions are translucent about 5-7 minutes.
    2. Add all ingredients into slow cooker and cook on low for 5-6 hours.
    3. Enjoy!!!

    Meatless Monday Meal Idea: Vegan Three-Bean Chili

    Vegan Three-Bean Chili
    * Oil free, wheat free, soy free

    I modified this recipe and substituted water for vegetable oil. The water replaces the oil that is often used for sautéing and you won’t know the difference. Be sure to use enough water to coat your vegetables so they don’t stick to the bottom of the pot!

    1/4 cup water, for sautéing
    1/2 garlic clove, minced
    1 large onion, chopped
    3 celery stalks, chopped
    3 carrots, chopped
    1 bell pepper, chopped
    1 medium zucchini, chopped
    1/2 cup of fresh cilantro, chopped
    1/4 teaspoon of cayenne pepper
    1 tablespoon of oregano
    2 tablespoons of chili powder
    1 tablespoon of ground cumin
    1 tablespoon of garlic powder
    2 (6-ounce) cans of tomato paste
    2 (16-ounce) cans of diced tomatoes
    1 tablespoon of maple syrup
    2 (14-ounce) cans of pinto beans, drained and rinsed
    2 (14-ounce) cans of kidney beans, drained and rinsed
    2 (14-ounce) cans of black beans, drained and rinsed
    1/2 (12-ounce) bag of frozen corn kernels
    Salt and freshly ground black pepper

    In a large pot, heat the water over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, (but not the corn) just until softened (approximately 10 minutes).

    Add all of the herbs, spices, and salt and cook for 5 more minutes. And the diced tomatoes, tomato paste, and maple syrup and stir for 2-3 more minutes. Next add the beans and stir for 2 to 3 minutes. Finally, add the corn and simmer for 15 to 20 minutes.

    Yield: 8 servings

    This dish also makes a delicious filling for burritos. Make it one, two, or three bean chili depending on the type of beans you have on hand!

    This recipe was inspired by Mayim Bialik.