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Vegan Black Eye’d Pea Chili

In case you didn’t have your fill of delicious black eye’d pea dishes yesterday, here is one more recipe to add to your inventory from my Mom! I can attest that this chili was delicious - spicy, warm & hearty. A keeper for sure, especially if it brings us the luck we seek!


Welcome 2013!  Don’t let me down black-eyed peas. My family has been following the southern tradition of eating black-eyed peas on January 1 to ensure luck & prosperity in the year to come for several years now. So far I must say that we’ve fallen a bit short in the luck & prosperity department, but since I am not one to ever give up, another year-another round of black-eyed peas! Typically I make a black-eyed pea salad, but this year I saw a chili recipe from Ellie Krieger in the USA Weekend part of our paper, & we LOVE chili, so I decided to veganize it & cook my own peas instead of using canned. It turned out delicious & if our year turns out as good as the chili, I think we may have a new tradition! 
"Vegan Black Eye’d Pea Chili"

  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 12oz pkg frozen Boca Meatless Ground Crumbles
  • 1 large green bell pepper, diced
  • 1 jalapeno pepper, finely diced (or 2 or 3)
  • 1 chipotle chili in adobo sauce finely chopped, I would take out the seeds, plus 1 Tbsp of adobo sauce (both optional)
  • 1 Tbsp. chili powder
  • 2 cups cooked black-eyed peas or 1 15oz can, drained & rinsed
  • 1 28 oz can organic crushed tomatoes
  • 1/2 cup or more if needed vegetable broth or water
  1. Heat the oil in a large pot over med-high heat. Add the onion, and cook until softened, 3 minutes. 
  2. Add the garlic, green pepper & jalapeno, cook for another minute then add the meatless crumbles & cook until thawed & broken up, just a few minutes. Add the black-eyed peas, tomatoes & vegetable broth or water. 
  3. Bring to a boil, then reduce the heat to low, cover & simmer, stirring a few times, adding more broth if needed, until all of the ingredients soften, about 20 min. However, the longer it sits all the better.
  4. Top with shredded vegan cheese & chopped cilantro, even chopped avocado if you like, then enjoy.
Thanks, Mom!

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