Black-Eyed Pea Chili

This terrific vegetarian chili is made with canned beans and is also great with the addition of beef, steak, pork, chicken, meaty fish or shrimp.

  • Servings: MAKES ABOUT 3 CUPS

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  • 2 tablespoons peanut oil
  • 1/4 cup finely diced green bell pepper
  • 1 tablespoon chili powder
  • One 15-ounce can black-eyed peas, drained and rinsed, or 1 2/3 cups thawed frozen
  • 1 1/2 pounds ripe tomatoes, seeded and finely diced
  • 1/4 cup finely chopped scallions
  • Salt and freshly ground pepper

How to make this recipe

  1. Heat the peanut oil in a large nonreactive skillet. Add the green bell pepper and chili powder and cook over high heat, stirring, until fragrant, about 1 minute. Add the black-eyed peas and 1/4 cup of water, lower the heat to moderate and simmer for 5 minutes. Add the tomatoes and scallions and season with salt and pepper. Transfer to a bowl and let cool.

Contributed By Published June 1996

475630 recipes/black-eyed-pea-chili 2013-12-06T23:12:22+00:00 Elizabeth Terry game-day|american|fast|vegetarian june-1996, recipes,black-eyed-pea-chili 475630

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