Black Eyed Pea Chili
A comforting and savory bowl of Black Eyed Pea Chili that combines hearty black-eyed peas, vibrant vegetables, and zesty spices, perfect for any gathering or cozy night in.
Ingredients
For the Chili Base
- 1 cup dried black-eyed peas Rinsed and soaked overnight
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth Ensure it is gluten-free if needed
For the Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
Optional Toppings
- 1 medium avocado, sliced
- ¼ cup cilantro, chopped
- 1 lime cut into wedges For serving
Instructions
Preparation
- Rinse the dried black-eyed peas under cold water to remove impurities. Soak them overnight in plenty of water.
- After soaking, drain the peas and set them aside.
Cooking Base
- In a crock pot, combine the soaked black-eyed peas, chopped onions, and minced garlic.
- Introduce the chopped bell pepper and stir well to combine.
Adding Ingredients
- Pour in the can of diced tomatoes and add the vegetable broth.
- Sprinkle in the chili powder, cumin, salt, and pepper, and stir thoroughly.
Cooking Process
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.
- Check the consistency after cooking; the black-eyed peas should be tender but not mushy.
Serving
- Ladle the chili into bowls and serve hot.
- Garnish with optional toppings such as avocado, cilantro, and a squeeze of lime.
Notes
This chili is highly customizable. Feel free to add vegetables like zucchini or jalapeños for extra spice. Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for longer storage.