Hearty black-eyed pea chili loaded with vegetables, warming spices, and kidney beans for a satisfying meal.
# Needed Ingredients:
→ Legumes
01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked kidney beans, drained and rinsed
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 medium carrot, diced
08 - 1 celery stalk, diced
09 - 1 (14 oz) can diced tomatoes
10 - 1 cup corn kernels, fresh or frozen
→ Liquids and Fats
11 - 2 cups vegetable broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil
→ Spices and Seasonings
14 - 2 teaspoons ground cumin
15 - 2 teaspoons chili powder
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper, optional
19 - Salt and black pepper to taste
→ Optional Toppings
20 - Fresh cilantro, chopped
21 - Sour cream or plant-based yogurt
22 - Sliced jalapeños
23 - Shredded cheese or vegan cheese
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell peppers. Sauté for 5-7 minutes until softened and fragrant.
02 - Stir in cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant and well combined with vegetables.
03 - Add tomato paste and cook for 1 minute, stirring continuously to coat all vegetables evenly.
04 - Add diced tomatoes, vegetable broth, black-eyed peas, kidney beans, and corn. Stir thoroughly and bring to a gentle boil.
05 - Reduce heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.
06 - Taste the chili and adjust seasoning with salt and black pepper as needed.
07 - Ladle chili into bowls and serve hot with desired toppings.
