Spicy Black Eyed Pea and Corn Chili Everyone Will Love

There’s nothing quite like a hearty bowl of chili to bring warmth and comfort to your table, especially when it’s packed with bold flavors and wholesome ingredients. This Spicy Black Eyed Pea and Corn Chili is the perfect recipe for chilly evenings, family gatherings, or any time you want to serve something filling, flavorful, and satisfying. The inspiration behind this dish comes from classic Southern cooking, where black eyed peas symbolize luck and prosperity, and where comfort food always has a touch of spice.

This version adds a vibrant twist with sweet corn, aromatic spices, and hearty vegetables—all simmered together to create a thick, satisfying chili that everyone will love. Whether you’re making it for a weeknight dinner or a big potluck, this recipe delivers the kind of comfort and flavor that never fails to impress.

---

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat)
• 2 cups cooked black eyed peas (or 1 can, drained and rinsed)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 ½ cups frozen or canned corn kernels
• 1 cup vegetable broth or water
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, adjust for spice level)
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar (optional, to balance acidity)
• 1 cup cooked brown rice or quinoa (optional, for serving)
• Fresh cilantro, green onions, or shredded cheese for garnish

---

Directions

1. Prepare the base:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes translucent.
2. Add the peppers and garlic:
   Stir in the diced red and green bell peppers, jalapeño (if using), and minced garlic. Cook for another 3–4 minutes, stirring occasionally, until the peppers begin to soften and release their aroma.
3. Season the vegetables:
   Sprinkle in the chili powder, smoked paprika, cumin, coriander, onion powder, salt, and black pepper. Stir well to coat the vegetables evenly with the spices. Let the spices toast for about 1 minute to deepen their flavor.
4. Add tomato base:
   Stir in the tomato paste and cook for another minute before adding the diced tomatoes and tomato sauce. Mix everything together until the sauce starts to bubble gently.
5. Incorporate the peas and corn:
   Add the black eyed peas and corn kernels to the pot, stirring them into the tomato mixture until well combined.
6. Add the liquid and simmer:
   Pour in the vegetable broth or water. Stir and bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the chili thickens and all the flavors have melded together.
7. Adjust seasoning:
   Taste and adjust salt, pepper, or spice levels as desired. If the chili tastes too acidic, stir in a teaspoon of brown sugar to balance it out.
8. Serve and garnish:
   Ladle the chili into bowls and serve warm. Garnish with fresh cilantro, green onions, or shredded cheese. For a heartier meal, serve it over brown rice or quinoa.

---

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Yield

6 servings

---

Notes

• If you like a thicker chili, simmer it uncovered for the last 10 minutes to allow the liquid to reduce.
• You can make this chili ahead of time; it tastes even better the next day as the flavors continue to develop.
• For added texture, mix in diced sweet potatoes or zucchini.
• To make it completely vegan, skip the cheese garnish or use a dairy-free alternative.
• For a smoky twist, use fire-roasted tomatoes instead of regular ones.

---

The Heart and Soul Behind the Dish

Chili is one of those meals that can instantly turn an ordinary evening into something special. What makes this particular Spicy Black Eyed Pea and Corn Chili stand out is its combination of simplicity and tradition. Black eyed peas have been a staple in Southern kitchens for generations—often served for good luck on New Year’s Day—but their mild, earthy flavor makes them perfect for year-round cooking.

The addition of corn not only brings a natural sweetness but also complements the creamy texture of the peas beautifully. Together, they create a balanced, flavorful dish that’s both rustic and refined. This recipe takes a cue from the hearty chilis of the American South and Southwest, blending the warmth of Southern comfort with a hint of bold, Tex-Mex flair.

---

Why You’ll Love This Chili

1. Packed with Flavor and Spice

Every spoonful is layered with smoky, spicy, and slightly sweet notes thanks to a thoughtful mix of chili powder, cumin, and paprika. The heat can easily be adjusted—use less jalapeño or skip the cayenne for a milder version that’s still deliciously rich.

2. Hearty and Nutritious

Black eyed peas are an excellent source of plant-based protein and fiber, making this chili not only satisfying but also healthy. Combined with vegetables and corn, it’s a nutrient-packed meal that fills you up without feeling heavy.

3. Perfect for Meal Prep

This chili keeps well in the fridge for up to four days and freezes beautifully. It’s a fantastic option for meal prepping—simply portion it into containers, reheat when needed, and enjoy a comforting, homemade meal any time.

4. A Crowd-Pleaser

Whether you’re cooking for family or hosting a casual get-together, this recipe is a guaranteed hit. The bold flavors appeal to everyone, and the dish can easily be doubled for larger groups.

---

Serving Ideas

• Classic Bowl: Serve as-is, topped with green onions, cilantro, and a sprinkle of shredded cheese.
• Over Rice or Quinoa: Add a scoop of cooked grains to make it extra filling.
• Chili Tacos: Spoon into soft tortillas and top with avocado slices for a fun twist.
• Baked Potato Topping: Use the chili as a hearty topping for baked sweet potatoes.
• Chili Nachos: Layer over tortilla chips with cheese and bake until melty and golden.

---

Variations to Try

• Sweet Potato Chili: Add diced sweet potatoes during the simmering stage for a sweeter, earthy flavor.
• Green Chili Version: Swap red peppers for roasted green chiles and use tomatillo salsa instead of tomato sauce.
• Bean Blend: Mix black eyed peas with black beans or kidney beans for extra texture.
• Chunky Veggie Chili: Stir in chopped zucchini, carrots, or mushrooms for more vegetable goodness.
• Mild and Creamy: Add a swirl of coconut milk at the end for a creamier consistency and subtle sweetness.

---

The Secret to Perfect Chili Every Time

Creating a great chili isn’t just about throwing ingredients into a pot—it’s about building layers of flavor. Start with a solid base of sautéed onions, peppers, and garlic, then add your spices to toast them slightly in the oil. This technique releases their essential oils, giving your chili a deep, aromatic foundation.

Next, simmering the mixture for at least 25–30 minutes allows the flavors to meld and the sauce to thicken naturally. Patience is key; the longer it cooks (without burning), the richer the taste. Finally, balance your flavors—acidity from tomatoes, sweetness from corn, and spice from chilies—to create harmony in every bite.

---

Storage and Reheating Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Allow the chili to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
• Reheating: Reheat on the stovetop over low heat, adding a splash of broth or water to loosen the consistency.

This makes it perfect for busy weeknights—simply reheat and serve for a quick, nutritious dinner that tastes like it’s been simmering all day.

---

Health Benefits of Black Eyed Peas

Black eyed peas are not only delicious but also incredibly nutritious. They’re rich in fiber, protein, and essential vitamins like folate and iron. These little legumes help promote digestive health, support energy levels, and can aid in maintaining balanced blood sugar. Paired with vegetables and corn, this chili offers a wholesome, plant-forward meal that’s heart-healthy and satisfying without relying on meat or heavy fats.

---

A Comfort Food Classic Reinvented

Traditional chili recipes often rely on ground meat and beans for heartiness, but this version proves that plant-based ingredients can deliver just as much comfort and satisfaction. The combination of black eyed peas and corn provides a pleasing texture—soft yet slightly firm—while the spices create a rich, bold profile that feels like a hug in a bowl.

It’s the kind of meal that makes everyone at the table feel at home. Whether you’re vegetarian, cutting back on meat, or simply looking for something different, this Spicy Black Eyed Pea and Corn Chili is a modern twist on a timeless favorite.

---

Cooking Tips for the Best Results

1. Use fresh garlic and onions: They form the backbone of the chili’s flavor—don’t skip them.
2. Adjust spice to your taste: If you’re cooking for kids or spice-sensitive guests, start with less heat and build up gradually.
3. Don’t rush the simmer: Letting the chili cook slowly helps develop a rich, deep flavor.
4. Add texture: If you like a thicker consistency, mash some of the peas with the back of a spoon.
5. Garnish generously: Fresh herbs, avocado, or lime juice add brightness to every bowl.

---

Frequently Asked Questions

1. Can I use dried black eyed peas instead of canned?

Yes! If you’re using dried peas, soak them overnight and cook until tender before adding them to the chili. You’ll need about ¾ cup of dried peas to make 2 cups cooked.

2. Is this recipe vegan?

Yes, this chili is completely vegan as long as you skip any dairy-based toppings. It’s also naturally gluten-free.

3. Can I make this in a slow cooker?

Absolutely. Sauté the onions, peppers, and spices first on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.

4. How can I make it creamier?

For a creamier texture, stir in a small amount of coconut milk or mashed avocado just before serving. It adds richness without overpowering the spice.

---

Final Thoughts

This Spicy Black Eyed Pea and Corn Chili isn’t just another chili recipe—it’s a celebration of flavor, comfort, and tradition. It takes humble ingredients and turns them into something extraordinary, proving that wholesome food can be both simple and full of character.

Whether you’re enjoying it on a cold winter night or serving it at a casual gathering, this dish brings warmth, nourishment, and a touch of Southern soul to every bowl. Try it once, and it might just become your new go-to comfort meal—one everyone at your table will ask for again and again.

Print