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5 from 1 vote

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: chili
Cuisine: fast and easy dinner
Keyword: 30 minute dinner, black-eyed pea chicken chili, black-eyed pea chili, chicken chili, easy weeknight meal, fast and easy dinner
Servings: 8 servings
Calories: 342kcal
Author: Renee - Kudos Kitchen


  • 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)


  • 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.


Store well in an air-tight freezer container for up to 6 months.


Serving: 1½ cups | Calories: 342kcal | Carbohydrates: 17g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 149mg | Sodium: 1266mg | Fiber: 7g | Sugar: 4g