Black-Eyed Pea Chili Recipe | Vegetarian Times Skip to main content

Black-Eyed Pea Chili

Like any good chili, this black-eyed pea version is even tastier the second day.



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½ lb. dried black-eyed peas (1¼ cups)
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2 Tbs. coconut oil
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1 small onion, diced (1 cup)
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1 small green bell pepper, diced (1 cup)
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2 cloves garlic, minced (2 tsp.)
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1 15-oz. can fire-roasted tomatoes
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2 Tbs. tomato paste
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1 Tbs. chili powder
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1 cup low-sodium vegetable broth
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4 green onions, thinly sliced (½ cup)


1. Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.

2. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.

3. Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.

Nutrition Information: 

15 g
Total Fat: 
8 g
Saturated Fat: 
6 g
47 g
0 mg
335 mg
14 g
13 g
Serves 4

Comments on this Recipe

is there a version of this recipe that can be made without a rice cooker?

I just made this recipe without a rice cooker or slow cooker & it came out great. I just used one large sauce pan and a deep dish skillet to saute. Tasted great! Even my meat-eating family loved it.