Go Back
–+ servings
5 from 1 vote
Close Up of a Bowl of Black-Eyed Pea Chili with Spoon
Print
Smoky Sweet Corn, Black-Eyed Pea and Caramelized Onion Chili
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
Crisp summer corn kernels, tender black-eyed peas and lots of smoky flavor goes into this tasty caramelized onion chili.
Course: Entree
Cuisine: American
Servings: 4 -6
Author: Alissa
Ingredients
  • 4 medium onions sliced
  • 1 tbsp. olive oil
  • 4 garlic cloves minced
  • 1 red bell pepper diced
  • 3 ½ cups or 2-14 oz. cans black-eyed peas rinsed and drained
  • 2-14 oz. cans diced tomatoes
  • 2 cups fresh sweet corn kernels about 3 ears, could sub frozen
  • ½ cup water
  • ¼ cup tomato paste
  • 3 tbsp. maple syrup
  • 1 tbsp. chili powder
  • 2 tsp. smoked paprika
  • 1 tsp. chipotle chili powder
  • ½ tsp. salt
  • ½ tsp. black pepper
Instructions
  1. Place onion slices and oil into large saucepan over medium-low heat. Flip a few times to coat the onions. Allow to cook, uncovered, flipping occasionally, until onions are lightly browned and caramelized, about 45 minutes to 1 hour.
  2. Remove half of the onions from saucepan and transfer to a dish. Add remaining ingredients to saucepan and stir to incorporate. Raise heat to medium-high and bring to a simmer. Lower heat and allow to simmer for 10 minutes, adding a bit more water if mixture becomes too thick.
  3. Ladle into bowls and top with reserved onions. Serve.