Pretty much every chili recipe I come across I want to try. They’re all appealing in their own different ways. This one sounded interesting because of the not so secret BBQ sauce ingredient. I’d also never cooked with black eyed peas before. Honestly, that was the only part of this that was disappointing to me. I “cheated” and used refrigerated black eyed peas that were on sale at the grocery store and said “no soaking required.” I rinsed them and added them to the pot, which in my case was a crock pot. The chili cooked on low all day. Yet, somehow the black eyed peas still had too much bite to them for my taste. Even the next day when I reheated a bowl of chili, they were not quite soft. Maybe this is just the nature of black eyed peas. Maybe other people like their firmness. Maybe I’ll just put cannellini beans in next time and call it a day. That rant aside, the chili was quite tasty. Mine didn’t get quite as thick as the original recipe, I think because I cooked it in a crock pot where the liquid doesn’t evaporate the same way as it would cooking on the stove.
Original Recipe From: Angela (Oh She Glows blog)
Original Recipe Located At: http://ohsheglows.com/2011/12/31/new-years-smoky-bbq-chili-with-flat-crispy-cornbread/
- 1 tsp extra virgin olive oil
- 1 sweet onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, seeded and chopped (optional)
- 2.5 tbsp chili powder, or to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (or crushed red pepper flakes)
- 1/2 cup dry/uncooked black eyed peas
- 3/4 cup dry/uncooked black beans
- 6 cups vegetable broth
- 1 (28-oz) can diced tomatoes, liquid drained
- 2 tbsp tomato paste, to thicken
- 1 tbsp chia seeds (or ground flax), to thicken
- 1 cup frozen corn
- 2 tbsp your favorite BBQ sauce
- 1/2 tsp kosher salt, or to taste
- couple handfuls of chopped spinach, or other greens like collard, kale, etc
1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.
2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.
3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked.
4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.
5. About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.
We reheated this in a small crockpot for a weekend meal a few days after I made it originally and it was, as is always the case with chili, even better with time!