Black-Eyed Pea Chili Vegetarian

The first snow of winter had just started falling when my neighbor Maria brought over a container of this black-eyed pea chili. She'd made it for New Year's Day, explaining that in her family, black-eyed peas represented luck and prosperity. I took one bite and understood immediately why this wasn't just tradition—it was genuinely delicious comfort food.

Last January, my sister came over feeling completely defeated after a tough week at work. I made a double batch of this chili, we built a blanket fort in the living room, and ate bowl after bowl while watching terrible movies. She left that night saying it was exactly what she didn't know she needed. Sometimes food really does fix everything.

Ingredients

• 2 cups cooked black-eyed peas: These are the heart of the dish and bring that lovely earthy creaminess that makes this chili special
• 1 cup cooked kidney beans: They add a nice contrast in texture and bulk up the protein content
• 1 medium onion, diced: The foundation of flavor that softens into sweetness as it cooks
• 2 cloves garlic, minced: Don't be shy here, garlic adds that essential aromatic base
• 1 red bell pepper and 1 green bell pepper, both diced: The duo creates beautiful color and subtle sweetness
• 1 medium carrot, diced: Adds a gentle natural sweetness that balances the spices
• 1 celery stalk, diced: Part of the classic flavor trio that gives depth to the base
• 1 (14-oz/400g) can diced tomatoes: Provides body and that essential chili acidity
• 1 cup corn kernels: Little bursts of sweetness that pop in every spoonful
• 2 cups vegetable broth: The liquid that brings everything together into a cohesive soup
• 2 tbsp tomato paste: Concentrated umami that deepens the overall flavor
• 2 tbsp olive oil: For sautéing the vegetables and carrying the fat-soluble spices
• 2 tsp ground cumin: The backbone spice that gives chili its signature flavor
• 2 tsp chili powder: Adds warmth and that classic chili taste without overwhelming heat
• 1 tsp smoked paprika: The secret ingredient that adds a subtle smoky depth
• 1/2 tsp dried oregano: Brings an herbal note that rounds out the spice blend
• 1/4 tsp cayenne pepper: Optional kick that you can adjust based on your heat tolerance
• Salt and black pepper, to taste: Essential for bringing all the flavors into balance

Instructions

Build your flavor foundation:

Heat olive oil in a large pot over medium heat, then add onion, garlic, carrot, celery, and bell peppers. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally to prevent sticking.

Wake up the spices:

Stir in cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until the spices become incredibly fragrant and toast slightly in the hot oil.

Add depth with tomato paste:

Add tomato paste and cook for 1 minute, stirring constantly to coat the vegetables and let the paste caramelize slightly.

Bring it all together:

Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir well and bring to a gentle boil.

Let the magic happen:

Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors have melded into something wonderful.

Final seasoning:

Taste and season with salt and black pepper as needed. Trust your palate and adjust until it sings.

Make it your own:

Serve hot in bowls and let everyone add their favorite toppings from fresh cilantro to sour cream.

Save

My daughter now requests this for her birthday dinner every year, and I've watched it become the meal she asks for when homesick at college. It's funny how a simple pot of beans can become woven into the fabric of family memory, connecting us across distances and time.

Making It Your Own

One of the things I love most about this recipe is how forgiving and adaptable it is. I've made it with whatever beans I had in the pantry, added sweet potatoes for extra heartiness, and even thrown in kale during the last five minutes of cooking. The spice blend is forgiving too—sometimes I add extra smoked paprika or a dash of cinnamon when I'm feeling adventurous.

Perfect Pairings

Cornbread is non-negotiable in my house, but I've also served this over rice, baked potatoes, and even crumbled tortilla chips for texture. A simple green salad with citrus vinaigrette cuts through the richness, and a cold beer or crisp white wine balances the warmth beautifully.

Make-Ahead Magic

This is one of those rare dishes that actually improves with time. The flavors continue to develop overnight, and the beans soak up more of the spiced broth. I often make a big batch on Sunday for effortless weeknight dinners, knowing that each reheated bowl will be even better than the last.

• Let the chili cool completely before refrigerating to prevent condensation from thinning it out
• Reheat gently over low heat, adding a splash of broth if needed
• Always taste again after reheating since seasonings can mellow overnight

Save

There's something deeply satisfying about a pot of chili bubbling away on the stove, filling the kitchen with warmth and promise. I hope this recipe brings as much comfort to your table as it has to mine.

Recipe FAQs

→ Can I use dried black-eyed peas instead of canned?

Yes, soak 1 cup dried black-eyed peas overnight, then cook them separately for 45-60 minutes until tender before adding to the chili. Alternatively, use a pressure cooker to prepare them in about 25 minutes.

→ How can I make this chili thicker?

Mash about 1/2 cup of the cooked peas and beans with a fork or potato masher, then stir back into the pot. You can also let it simmer uncovered for an additional 10-15 minutes to reduce the liquid slightly.

→ What other beans work well in this dish?

Pinto beans, black beans, or navy beans all make excellent substitutes for kidney beans. Each brings a slightly different texture and flavor profile while maintaining the hearty character of the dish.

→ Can I make this in a slow cooker?

Absolutely. Sauté the vegetables and spices first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and flavors have melded.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 5 days. The flavors actually improve after a day or two. It also freezes beautifully for up to 3 months—just thaw overnight in the refrigerator before reheating.

→ Is this chili spicy?

The cayenne pepper adds mild warmth, but you can easily adjust the heat level. Increase to 1/2 teaspoon for moderate heat or omit entirely for a mild version everyone can enjoy.