Black Eye Pea Chili Recipe
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4 from 7 votes

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.
Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 312kcal
Author Buy This Cook That


  • 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.


Serving: 1g | Calories: 312kcal | Carbohydrates: 28g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 821mg | Potassium: 1097mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1905IU | Vitamin C: 42.2mg | Calcium: 103mg | Iron: 7.3mg