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Black-Eyed Pea Chili

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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.

  1. 2 tablespoons peanut oil
  2. 1/4 cup finely diced green bell pepper
  3. 1 tablespoon chili powder
  4. One 15-ounce can black-eyed peas, drained and rinsed, or 1 2/3 cups thawed frozen
  5. 1 1/2 pounds ripe tomatoes, seeded and finely diced
  6. 1/4 cup finely chopped scallions
  7. Salt and freshly ground pepper
  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.