January 2, 2023
Black Eyed Pea Chili
Servings:
4
Difficulty:
Having black eyed peas on January 1 is said to be good luck, but this dish can be enjoyed all times of the year for a cozy yet simple meal.
Why you will love this recipe
Rich in protein and fiber. The main ingredient in this chili is black eyed peas, which is a type of legume. Legumes are one of the top sources of plant based protein and fiber and have been shown to have many health benefits for longevity.
Great for meal prep. The flavors of chili taste better when the spices meld into the beans after a day of sitting in the fridge. Make a batch of chili on the weekend and enjoy it a few times throughout the week.
May help fight inflammation. Cocoa powder and tomatoes contain antioxidants that can fight oxidative cell damage.
Ingredients
1 cup dried black eyed peas
1 yellow onion
5 cloves garlic
1 tbsp cumin
1 tbsp cocoa powder
4 tbsp tomato paste
28 oz fire roasted canned tomatoes
2 cups water
Salt, to taste
Oil, for cooking
Toppings
4 6-inch tortillas
Chili lime salt (Tajin)
Avocado, sliced
Vegan sour cream
Scallions, sliced
Cilantro
Jalapeño, sliced
Method
PREPARE: Soak black eyed peas for at least 2 hours for easier cooking and digestion. Dice onion. Mince garlic. Roughly chop greens.
COOK BEANS: drain black eyed peas. Cook in Instant Pot on manual pressure for 25 minutes. Let pressure release naturally. Drain. Reserve bean cooking water for thickening chili if necessary.
MAKE CHILI: Heat pot over medium heat. Add a touch of oil. Add onion. Sauté until softened and slightly browned, about 5 minutes. Add garlic, cumin, cocoa powder, and tomato paste. Sauté until tomato paste has evenly coated all other ingredients. Add canned tomatoes, black eyed peas, water, and salt. Bring to boil. Let simmer until thickened to desired consistency, about 20 minutes. Stir in chopped greens. Cook until greens have wilted, about 5 minutes.
MAKE TORTILLA CRISPS (OPTIONAL): Brush tortilla with oil. Sprinkle with chili lime salt. Cut each tortilla into 8 triangles. Air fry at 350F until crispy, about 7 minutes.
SERVE: Ladle chili into bowls. Top with tortilla crisps, sliced avocado, sour cream, a dollop of sour cream, and/or cilantro.
Frequently Asked Questions
What can I use instead of black eyed peas in chili? Black eyed peas can be substituted for any other type of cooked bean such as pinto beans, black beans, or kidney beans
How can I make chili thicker without using cream? For a thicker chili, reserve about ½ cup of the cooked beans, mash and stir into chili
What greens can I use in chili? Hearty greens like kale, chard, or collard greens work best in chili
What can I top chili with? Chili can be topped with tortilla crisps, sliced avocado, sour cream, a dollop of sour cream, and/or cilantro