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


This dish freezes well. Make a double batch, divide into smaller portions and freeze for up to a month.

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 whole 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 sticks, cut into ½” slices
2 large carrots, peeled, halved lengthwise and cut into 1” chunks
1 orange or red bell pepper, seeded and cut into ½” pieces
1 tsp. ground cumin
¾ tsp. smoked paprika
½ tsp. dried oregano
⅛ tsp. cayenne pepper
1 (16-oz.) undrained can black beans in chili sauce
1 (15.5-oz.) drained can black-eyed peas, rinsed
1 (14.5-oz.) undrained can diced tomatoes
¼ cup chopped fresh cilantro leaves
Lime wedges to serve
*Please note up to 10 short sprays of any cooking spray* are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. Spray a Dutch oven with cooking spray* and place over medium heat. Add the onion, garlic, celery, carrots and 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 teaspoon each salt and black pepper and 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 the 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 and freshly cooked rice or quinoa.


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