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–+ servings
Black Eyed Pea Chili

Delicious Black Eyed Pea Chili for Cozy Comfort Food Nights

This Black Eyed Pea Chili is a warm hug in a bowl, ideal for chilly evenings, vegan and gluten-free, and easy to prepare.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 cup Dried Black-Eyed Peas or substitute with canned kidney or pinto beans
  • 1 medium Onion
  • 3 cloves Garlic minced
  • 1 medium Bell Pepper any color, chopped
  • 1 can Canned Diced Tomatoes
  • 4 cups Vegetable Broth gluten-free if needed
  • 2 tablespoons Chili Powder adjust to taste
  • 1 teaspoon Cumin
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
For Garnishing
  • 1 medium Avocado sliced
  • 0.25 cup Cilantro fresh, chopped
  • 1 medium Lime cut into wedges

Equipment

  • Crock pot

Method
 

Step-by-Step Instructions
  1. Rinse and soak the dried black-eyed peas in a bowl covered with water overnight.
  2. Drain and rinse the black-eyed peas again before cooking.
  3. In your crock pot, combine the drained black-eyed peas, chopped onions, and minced garlic.
  4. Add the chopped bell pepper to the mixture and stir to combine.
  5. Pour in the canned diced tomatoes and vegetable broth, stirring to incorporate.
  6. Sprinkle in chili powder, cumin, salt, and pepper, and mix well.
  7. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.
  8. Check consistency; mash some beans for a thicker texture if desired.
  9. Serve hot with avocado slices, fresh cilantro, and a squeeze of lime juice.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Allow the chili to cool before storing. Store leftovers in an airtight container for up to 3-5 days.

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