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. Slideshow: More Amazing Chili Recipes
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.