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Black Eyed Pea Chili is a hearty vegan and glutenfree chili recipe using beans, seasonal vegetables, and flavorful spices.
It’s also known as ‘Lobia Masala’ in India and is quite popular among vegetarian options.
Hi Everyone, hope you had a nice weekend. After the Thanksgiving week, we are definitely in the mood for a lighter meal like this Black Eyed Pea Chili.
I usually get the ‘raw beans‘ and soak them overnight or a minimum of 5-6 hours, till they plump up.
Then you can either steam them in a pressure cooker (3-4 whistles) or cook in a covered pot for about 20-25 minutes.
A lot of times, this Black Eyed Pea Chili is my easy goto dinner menu too, just combine with a bowl of rice/quinoa/couscous or even bread whatever you like.
For this particular recipe, I’m sauteing and cooking the beans along with some really flavorful spices like:
etc that also helps in keeping our body warm in winters.
To make it more wholesome or one-pot meal, I’m adding vegetables but if you’re craving some meat, feel free to add cooked ground meat of choice.
It seriously tastes delicious with everything. Once the chili is ready, you can add more toppings as per choice.
Since I wanted to keep it as light as possible, I’m just sprinkling some cheese and fresh chopped veggies.
You can find more Meatless Monday recipes on my blog archive along with many detox or light recipes.
As always, I Looove when you try my recipes and send me pictures & feedback.
You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
* If using raw peas, cook as per package. (Usually cooks 1 cup peas in 2 cups water until 3 whistles in pressure cooker or about 15-20 minutes in an open pot)
If using canned peas, rinse and strain or if using frozen peas, thaw as per package directions.