Black-eyed pea what?! Don’t judge it until you try it. Sometimes you are in the mood for chili and you don’t have any beans. It happens. After a little rummaging through the pantry, we thought peas would be a better addition to this chili recipe than Spaghetti-O’s.
Thus, our Black-eyed Pea Chili Recipe was born.
Our recipe is easily adapted to what you have on hand, but we’ve gotta say…this version is pretty dang delicious.
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Black Eyed Pea Chili Recipe is just as awesome as you think.
Black-eyed peas have a unique earthy flavor, and bring a new flavor to a classic chili recipe.
We cooked black-eyed peas from dry using our slow cooker method with a shorter cooking time, but feel free to use canned or frozen. (If using canned, rinse them first.)
In a large pot or dutch oven
I have my heart set on this awesome pot from Food 52.
Add the bell pepper (any color is fine). For our Black-eyed Pea Chili, we went with sweet red and yellow bell peppers.
Toss in all the spices, tomatoes, broth, and beer.
(If you like new twists on old favorites, try our Tex-Mex Macaroni skillet recipe.)
(You might have to get sneaky and steal a beer from your husband’s cooler when he isn’t looking. Just a suggestion. Not that I would do anything like that.)
Dump in your green chiles or TAMED jalapenos, which is what we used. They have a great pickled pepper flavor but very little heat.
We. Love. Chili. Try our Texas Tailgate Chili and Weeknight Baked Bean Chili.
You can leave these out altogether, but it really does brighten the chili recipe, both in color and flavor.
Pour in your black-eyed peas, stir to combine all the magic ingredients. Looks amazing, doesn’t it?
Heat to a low boil, stirring frequently. Reduce heat, simmer, and serve.
We loved our Black-Eyed Pea Chili Recipe with a little cheddar cheese and our Cornbread Recipe #9. Also goes well with Cornbread Recipe #23.
Love it or hate it? Tell us what you think in comments.
Save RecipeBuy This:
- 2 lb lean ground beef
- 1 TB olive oil
- 2 tsp minced garlic
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 4.5 oz can green chiles, undrained or 1/2 cup chopped tamed pickled jalapenos
- 3 TB chili powder
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp ground coriander
- 1 28 oz can diced tomatoes, undrained
- 1 15 oz can crushed tomatoes
- 1 4.5 oz can green chiles, undrained or 1/2 cup chopped tamed pickled jalapenos
- 1 12 oz beer
- 1 cup chicken broth
- 3 cups cooked black-eyed peas, drained
- 1/2 tsp black pepper
- 1 tsp salt
Cook That:
In a large pot or dutch oven, heat oil and garlic until you can smell the garlic and it starts turning brown. Add ground beef and sear until brown.
Add chopped onion, salt and pepper, stir and cook until meat is cooked through and no longer pink. Stir in the bell pepper.
Mix in the chili powder, cumin, paprika, pepper flakes and coriander. Stir in diced tomatoes, crushed tomatoes, beer and broth. Add the green chiles or jalapenos. Combine, then add the black-eyed peas.
Heat chili to a low boil, stirring frequently. Reduce to a simmer. Cook on low for 30-45 minutes, stirring occasionally.
Serve with cornbread and your favorite chili toppings.
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