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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This 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, get a really good sear on your lean ground beef. This makes sure you get the best flavor possible. Then throw in chopped onion, salt and pepper and cook it up.
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.
(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.
Love it or hate it? Tell us what you think in comments.
Black-Eyed Pea Chili
Black eyed peas in ...chili? Yep. This classic Southern side dish gets a new spicy spin in this fun and delicious chili recipe.
- 2 pound lean ground beef
- 1 tablespoon olive oil
- 2 teaspoon minced garlic
- 1 onion chopped
- 1 red bell pepper chopped
- 4.5 ounces can green chiles undrained or 1/2 cup chopped tamed pickled jalapenos
- 3 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground coriander
- 28 ounces can diced tomatoes undrained
- 15 ounces can crushed tomatoes
- 12 ounces beer
- 1 cup chicken broth
- 3 cups cooked black-eyed peas drained
- 1/2 teaspoon black pepper
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.