Description

This hearty and flavorful chili brings together the earthy goodness of black eyed peas and the natural sweetness of corn, creating a dish that’s both comforting and bold. Perfect for chilly evenings, casual dinners, or potluck gatherings, this spicy chili is rich in taste and texture without relying on meat. Inspired by the warm, homey flavors of Southern cooking, it’s a satisfying meal that’s as nourishing as it is delicious.

Ingredients

Scale

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)
1 tablespoon tomato paste
1 teaspoon brown sugar (optional)
1 cup cooked brown rice or quinoa (optional, for serving)
Fresh cilantro, green onions, or shredded cheese for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Add the diced red and green bell peppers, jalapeño, and minced garlic. Cook for 3–4 minutes until softened.
Stir in chili powder, smoked paprika, cumin, coriander, onion powder, salt, and black pepper. Cook for 1 minute to let the spices bloom.
Add tomato paste and cook for another minute, stirring well.
Pour in diced tomatoes and tomato sauce, mixing to combine.
Add black eyed peas and corn, stirring until evenly mixed.
Pour in vegetable broth or water. Bring to a boil, then reduce heat to low and cover. Simmer for 25–30 minutes, stirring occasionally.
Taste and adjust seasonings. If needed, add brown sugar to balance acidity.
Serve hot, garnished with cilantro, green onions, or cheese. Serve over rice or quinoa if desired.

Notes

For a thicker chili, simmer uncovered during the last 10 minutes.
Add diced sweet potatoes or zucchini for extra heartiness.
Use fire-roasted tomatoes for a smoky depth of flavor.
This chili can be refrigerated for up to 4 days or frozen for up to 3 months.
To make it vegan, skip the cheese garnish or use a dairy-free substitute.

Prep Time: 15 minutes
Cook Time: 35 minutes