Chicken Chili with Black Eyed Peas Recipe- A hearty unique and comforting chili flavored with traditional chili flavors and the unique addition of black eyed peas. If you love this recipe, definitely check out my Best Chili recipe!
Typically, my posts consist of sharing both family and original recipes but every now and then I’m compelled to share something a bit different. Contrary to what you may believe, I don’t always stick to my own recipes. I love to explore the internet, scour through cookbooks and take recommendations from followers and friends alike. The recipe I’m sharing today is an absolute favorite of mine; not only because it was made by a dear friend of mine Julia Turshen but because its astoundly delicious. Chicken Chili with Black Eyed Peas Recipe: a hearty, comforting meal made with simple ingredients while also challenging the traditional concept of chili.
We all struggle with the stragglers: the leftover ingredients in our pantries and produce baskets left to live out their last days before they’re chucked in the trash bin. You find yourself staring at these ingredients wondering what you could possibly pull off for dinner. But this chili is the perfect solution. Staples like onions, spices, canned tomatoes and beans come together to form the best weeknight dinner you’ve had in a long time.
Chicken Chili Recipe from Now and Again
I knew Julia’s new book was going to be incredible. I’ve known Julia for a few years now, and I just adore her. Seriously she is one of my absolute favorite people. It doesn’t get better than her. Her new cookbook Now & Again is wonderful to have in your holiday cookbook arsenal because it is packed with menu options for any special occasion you may have. The Chili and Cornbread lunch is found in the winter section. I thought this would be an incredible recipe to officially bring in Fall’s briskness with. We all crave warm comfort around this time of year, and this is the recipe to make to bring that comfort right into your home. The best part is you can make this chili and freeze it up to one month ahead or store in your fridge three days ahead. She even has a tip for turning the chili into chili nachos later one. You know I love some y’all (like these blackened shrimp nachos , these pizza nachos and these steak nachos). Sounds like that might be perfect for football season.
What makes this Chicken Chili Unique? Black Eyed Peas
This recipe really focuses on building flavor, starting with browning the chicken to lock in its juices and release its tasty fat. As you add the peppers, onion, garlic and spices, the aroma will fill your kitchen and create the necessary warmth in this chili. The unique addition of black eyed peas and traditional addition of canned tomatoes introduce a heartiness and sweetness that will combine beautifully with the heat from the jalapeno juice added after the chili has cooked for about an hour.
Now, the key to this recipe is patience. Letting the chili cool and refrigerate overnight allows the flavors to truly develop and marry together. The product is a chili like no other; wonderfully rich, slightly sweet and well balanced. This Chicken Chili with Black Eyed Peas is perfect for meal prepping, casual dinner parties and cozy nights in with family. So dig in that pantry, raid that grocery basket, step away from the trash bin and towards that big ole pot on the stove. Thank you Julia for such a soul warming recipe.
If you are looking for more chili recipes, check out these:
- This White Chicken Chili is a must during the fall and winter seasons.
- If you want a spin on the traditional chili, try my Fajita Chili
- Serve these chilis with my favorite Mexican cornbread recipe
- Or go old school with my classic Corn Muffins recipe
Chicken Chili with Black Eyed Peas Recipe
- 2 tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken breasts and/or thighs cut into bite-size pieces
- 2 tsp kosher salt
- 1 large red onion finely diced
- 2 bell peppers stemmed, seeded, and finely diced
- 4 garlic cloves minced
- 1 tbsp ground cumin
- 1 tbsp red chile powder
- 1 tbsp ground oregano
- 1 (28 oz) can whole peeled tomatoes
- 1 (15 1/2 oz) can black eyed peas
- 3 tbsp pickling liquid from jar of pickled jalapeño chiles, or 1 1/2 tablespoons distilled white vinegar
- optional: hot sauce, sour cream, grated cheddar cheese, sliced avocado, cilantro, pickled jalapeño chiles, and sliced scallions for serving
- In a large, heavy pot heated over medium-high heat, warm the olive oil. Add the chicken in a single layer, working in batches if necessary, and sprinkle with 1 teaspoon of the salt (divide the salt between the batches if necessary). Cook, stirring now and then, until browned all over, about 15 minutes. Add the onion, bell peppers, garlic, cumin, chile powder, and oregano and cook, stirring now and then, until the vegetables begin to soften and brown in spots, about 10 minutes. Add the tomatoes with their juice, the black-eyed peas with their liquid, and the remaining 1 teaspoon salt. Bring the mixture to a boil and then immediately lower the heat to a gentle simmer.
- Cover with the lid slightly ajar to let some steam escape. Cook, stirring now and then and breaking up the tomatoes as you stir, until all of the flavors have melded and the chicken is very tender, about 1 hour. (If you’re using thighs, the meat will begin to shred.) Add the pickled jalapeño liquid, then taste the chili and add more jalapeño liquid and/or salt if needed. (If you can, let the chili cool down, then cover and refrigerate it overnight and reheat it the next day. The flavor will be even better.)
- If using, set out the hot sauce, sour cream, cheddar cheese, avocado, cilantro, pickled jalapeños, and scallions. Serve the chili piping hot.