Description
A hearty and flavorful chili perfect for cozy evenings, casual dinners, or family gatherings. Inspired by Southwestern cuisine, this chili combines tender black-eyed peas, vibrant vegetables, and a blend of smoky spices to create a satisfying, protein-packed meal. Its warmth, spice, and rich textures make it ideal for sharing or enjoying as a comforting solo dinner.
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 medium carrots, diced
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2 celery stalks, diced
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2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
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1 can (14.5 oz) diced tomatoes
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1 can (6 oz) tomato paste
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4 cups vegetable broth
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder (adjust to taste)
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1/2 teaspoon cayenne pepper (optional, for extra heat)
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1 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1 teaspoon salt, or to taste
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup chopped zucchini
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Avocado slices (optional, for serving)
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Crusty bread or tortilla chips (optional, for serving)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
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Stir in minced garlic and cook for 1 minute until fragrant.
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Add red and green bell peppers, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables soften.
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Sprinkle in cumin, smoked paprika, chili powder, cayenne pepper (if using), oregano, salt, and black pepper. Stir well to coat vegetables with spices.
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Add black-eyed peas, diced tomatoes, and tomato paste. Mix thoroughly.
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Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally.
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Stir in corn kernels and chopped zucchini. Simmer an additional 10–15 minutes until vegetables are tender.
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Remove from heat and stir in lime juice.
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Serve in bowls, garnished with chopped cilantro, avocado slices, and with crusty bread or tortilla chips if desired.
Notes
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Adjust spice levels to taste by varying chili powder and cayenne pepper.
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Canned or cooked black-eyed peas both work well; rinse canned beans to reduce sodium.
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Add extra vegetables like mushrooms, spinach, or sweet potatoes if desired.
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Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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Perfect for meal prep and reheats well.
- Prep Time: 20 minutes
- Cook Time: 50 minutes