Black-Eyed Pea Chili

5 from 1 vote

My black-eyed pea chili is spicy, smoky, and savory, with a touch of sweetness from caramelized onions! It's also super easy, and the recipe makes a nice big batch, so it's great for leftovers or feeding a crowd.

Prep Time10

Cook Time1 50

Total Time2

Course: Entree, Stew

Cuisine: American

Servings:

Calories: 289kcal

Author: Alissa Saenz

Ingredients

1 tablespoon olive oil
1 pound yellow onions, thinly sliced (about 2 large onions)
1 teaspoon organic granulated sugar
5 garlic cloves, minced
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon chipotle chile powder
1 teaspoon smoked paprika
1 red bell pepper, diced
3 (14.5 ounce/411 gram) cans diced tomatoes
3 (15.5 ounce) 439 gram cans black-eyed peas, drained and rinsed
1 ½ cups vegetable broth
1 cup frozen corn, thawed
Salt and pepper, to taste

US Customary - Metric

Instructions

Place a large pot over medium-low heat and add the oil. Give the oil a minute to heat up, then add the onion and sugar. Stir everything to coat the onion in the oil and sugar. Cook the mixture for about 45 minutes, stirring occasionally, until the onion becomes very soft and caramelized. Make sure to turn the heat down if the onion starts to burn at any point.
Raise the heat to medium, then add the garlic, chili powder, cumin, chipotle chile powder, and smoked paprika. Stir to combine the ingredients, and cook the mixture for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the bell pepper, tomatoes, black-eyed peas, and broth. Raise the heat and bring the mixture to a boil, then lower the heat and let it simmer for about one hour, stirring occasionally. You can add some water if the chili gets too thick while simmering.
Stir in the corn, then remove the pot from heat. Season the chili with salt and pepper to taste.
Ladle into bowls and serve.

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