Black-Eyed Pea Chili

Here’s another tasty chili recipe! Perfect for these cooler days! This can be made in the instant pot or on the stove top.

This recipe is from Fat Free Vegan:

Ingredients:

  • 2 large onions, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, minced
  • 2 1/2 cups (1 pound) dried peas, soaked overnight and drained (do not cook yet!)
  • 3 cups vegetable broth
  • 2 1/2 tablespoons mild chili powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
  • 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
  • 1 1/2 cups fresh or frozen corn
  • 1/3 cup uncooked quinoa, rinsed
  • Pepper to taste
  • Optional: wedges of lime and slices of avocado, to serve

Instant Pot Directions:

  1. Press the Sauté button and add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Stop the sautéing by pressing the Off button. Add all other ingredients. Lock the lid in place and make sure the vent is set to pressure. Press Manual and set the time to 10 minutes. When done cooking, quick release the pressure.
  3. Serve over rice with the optional lime or avocado slices.

Stove Top Directions:

  1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
  3. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered.)
  4. Add pepper to taste. Serve over rice with a squeeze of lime juice or slices of avocado, if desired.

Enjoy 🙂

Picture coming soon.

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