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5
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Black-Eyed Pea Chicken Chili
Black-Eyed Pea Chicken chili is a deliciously fast and healthy dinner recipe with a surprising Tex-Mex flair thanks to warm spices, avocado, and lime.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
chili
Cuisine:
fast and easy dinner
Servings:
8
servings
Calories:
342
kcal
Author:
Renee Goerger
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
Store well in an air-tight freezer container for up to 6 months.
Nutrition
Serving:
1
½ cups
|
Calories:
342
kcal
|
Carbohydrates:
17
g
|
Protein:
35
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
149
mg
|
Sodium:
1266
mg
|
Fiber:
7
g
|
Sugar:
4
g