A savory dish blending black-eyed peas, kidney beans, peppers, and aromatic spices in a rich broth.
# What You Need:
→ Legumes
01 - 2 cups cooked black-eyed peas, or 1 (15 oz) can, drained and rinsed
02 - 1 cup cooked kidney beans, or 1/2 (15 oz) can, 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, frozen, or canned
→ Liquids
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
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrot, diced celery, and diced bell peppers. Sauté for 5-7 minutes until vegetables are softened.
02 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring constantly to coat the vegetables evenly.
04 - Add diced tomatoes, vegetable broth, cooked black-eyed peas, cooked kidney beans, and corn kernels. Stir well and bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors have fully combined.
06 - Taste the chili and adjust seasoning with salt and black pepper as needed.
07 - Ladle hot chili into bowls and top with fresh cilantro, plant-based yogurt, sliced jalapeños, or vegan cheese as desired.
