Photograph of the healthy black eyed pea and vegetable chili bowl recipe

Black-eyed pea and vegetable chili bowl

40 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

Warm up the kitchen with this mildly spiced, smoky vegetarian chili that's sure to please the family! Serve with freshly cooked rice or quinoa. Lime wedges add a fresh touch. 

  • Ingredients
  • Method


cooking spray
1 large onion, coarsely chopped
2 garlic cloves, minced
3 celery stalks, cut into ½in slices
2 large carrots, peeled, halved lengthwise and cut into 1in chunks
1 orange or red bell pepper, seeded and cut into ½in pieces
Salt and freshly ground black pepper
1 tsp ground cumin
¾ tsp smoked paprika
½ tsp dried oregano
1/8 tsp cayenne pepper
1 (16oz) can black beans in chili sauce, undrained
1 (15.5oz) can black-eyed peas, drained and rinsed
1 (14.5oz) can diced tomatoes, undrained
¼ cup chopped fresh cilantro leaves
Lime wedges for garnish


  1. Spray a Dutch oven with cooking spray and place over medium heat. Add the onion, garlic, celery, carrots, bell pepper and a pinch of salt. Cover and cook, stirring often, for 5–6 minutes, until crisp-tender.
  2. Add the cumin, smoked paprika, oregano, cayenne and ½ tsp each salt and freshly ground black pepper. Cook, stirring, for 30 seconds.
  3. Stir in the black beans and their sauce, the black-eyed peas, the tomatoes and their juices and ¼ cup water and bring to a boil. Reduce the heat to low, cover and simmer for 15–20 minutes, or until the vegetables are tender and the flavors have blended.
  4. Remove from the heat and sprinkle with cilantro. Serve hot with lime wedges.

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