Black-Eyed Pea Chicken Chili is a delicious fast and healthy dinner recipe with a surprising Tex-Mex flair thanks to warm spices, avocado, and lime.
In the south, black-eyed peas are said to bring good luck and prosperity in the coming new year if eaten on New Year's Day.
I'm not from the south, but since I'm not one to scoff at good luck or a deliciously easy weeknight dinner recipe, today I bring you my recipe for Black-Eyed Pea Chicken Chili. Enjoy!
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How many servings does this recipe make?
- How long does this fast and easy dinner recipe take to make from start to finish?
- Can this chicken chili be frozen after it's cooked?
- Can this black-eyed pea chili be made into a vegetarian meal?
- The step-by-step photo instructions:
- Can this recipe be made in a slow-cooker?
- Can Black-Eyed Pea Chicken Chili be made in an electric pressure cooker?
- Additional bean and black-eyed pea recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- Chicken Thighs
- Chicken Stock
- Frozen Spinach
- Canned Black-Eyed Peas
- Onion
- Minced Garlic
- Fire-Roasted Chiles (4-ounce can)
- Roasted Cumin
- Ground Coriander
- Salt and Pepper
- Butter
- Avocado
- Lime Juice
- Sour Cream (optional)
Kitchen tools and equipment needed:
- Large Stock Pot
- Wooden Spoon
- Cutting Board
- Chef's Knife
- Can Opener
- Measuring Cups and Spoons
- Ladle
- Serving Spoons and Bowls
How many servings does this recipe make?
This recipe makes 6-8 servings.
I calculated a serving to be approximately 1½ cups, but you may want to add more to your bowl because it's that good!
How long does this fast and easy dinner recipe take to make from start to finish?
With this recipe, you can have dinner on the table in less than 30 minutes.
Since this recipe utilizes canned black-eyed peas, the prep time is cut considerably since the beans are already softened.
Can this chicken chili be frozen after it's cooked?
Sure thing!
Make sure to cool the chili completely before adding it to freezer-safe containers for storage.
Black-Eyed Pea Chicken Chili can be frozen for up to 6 months.
*Note - Do not freeze with the avocado. Add that only when ready to serve.
Can this black-eyed pea chili be made into a vegetarian meal?
Yes!
Leave out the chicken thighs, and instead of using chicken stock use vegetable stock instead.
The step-by-step photo instructions:
- Cut up the chicken thighs into bite-sized pieces and brown them in a Dutch oven with oil.
- Add chopped onion, spices, drained black-eyed peas, and fire-roasted chiles.
- Stir well to combine and add the chicken stock and frozen spinach.
- Bring to a simmer and cook for 20 minutes, uncovered, stirring occasionally, to marry the flavors.
- Add butter and lime juice right before serving.
- Serve with avocado, lime wedges, and sour cream if desired.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Can this recipe be made in a slow-cooker?
Yes!
Brown the chicken and the onion in a skillet first, and then add the remaining ingredients (except the sour cream), and cook on low for 4 hours.
Can Black-Eyed Pea Chicken Chili be made in an electric pressure cooker?
Yes!
Brown the chicken and onion first, and then add the remaining ingredients (except the sour cream) and cook under pressure for 15 minutes.
Additional bean and black-eyed pea recipes:
*Black-Eyed Pea Salsa (pictured below) from (yours truly) Kudos Kitchen
Serve this Black-Eyed Pea Salsa on New Year’s day and your year ahead will be filled with good luck, good health, and great taste!
*Black-Eyed Peas and Potato Stew from My Cooking Journey
*Slow Cooker Turkey Chili from The Rustic Foodie
*Healthy Spaghetti Squash Chili (pictured below) from (yours truly) Kudos Kitchen
Spaghetti Squash Chili is one of the easiest spaghetti squash recipes for the microwave you’ll find. It’s roughly 30 minutes from start to dinner. It’s hot, hearty, healthy, and completely delicious!
*Black-Eyed Peas Salad with Butternut Squash from Sidewalk Shoes
*Wendy's Copycat Chili from Accidental Happy Baker
*Hearty Slow Cooker Chili Mac (pictured below) from (yours truly) Kudos Kitchen
This Hearty Slow Cooker Chili Mac will please the entire family with its big bold flavors, and lots and lots of melted cheese! Slow Cooker Chili Mac is an easy meal to toss together on a busy day, and then let the slow cooker do the rest of the work.
*Crock Pot Hoppin' John from ConservaMom
*Cajun Black-Eyes Peas and Pasta from Veggie Inspired
*Black-Eyed Pea Chicken Chili (pictured below) This is the place!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Black-Eyed Pea Chicken Chili
Ingredients
- 2 pounds boneless skinless, chicken thighs cut into bite-sized pieces
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground coriander
- 2 teaspoons roasted ground cumin
- 4 cups chicken broth
- 1 small can fire-roasted chiles
- 2 cans black-eyed peas drained
- 2 cups frozen spinach
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 2 teaspoons fresh lime juice
- Avocado for garnish (optional)
- Sour Cream for garnish (optional)
Instructions
- In a large stockpot, cook the chicken in the olive oil over medium/high heat until almost browned (approximately 5 minutes).
- Add the onion and garlic and cook an additional 3-4 minutes, stirring occasionally.
- Stir in the spices, salt, and pepper, fire-roasted chiles, black-eyed peas, chicken stock, and spinach. Stir well.
- Bring the chili to a simmer and cook, uncovered for 15-20 minutes.
- Right before serving, add the butter, and lime juice.
- Spoon the chili into bowls and garnish with lime wedges, avocado, and sour cream if desired.
Notes
Nutrition
I sincerely hope you've enjoyed today's fast, easy, and healthy dinner recipe for Black-Eyed Pea Chicken Chili as much as I've enjoyed bringing it to you!!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Surya-Patricia Lane Hood says
I'm originally for NC and down there we eat black-eyed peas for New Years. I've been wondering what to make that is easy for one person on that evening. I'm really looking forward to New Year's eve to make and eat this recipe. Thank you and have a wonderful holiday.
Camila Rojas says
Oh my! This could easily become my new favorite. I could have is a soup on a whole bowl just for myself LOL.
Thank you so so much for the detailed recipe!
Maris (In Good Taste) says
I bet this was delicious! I had Hoppin' John for the first time on New Year's Day and it was delicious.