Black Eyed Pea Chili (Lobia Masala) V+GF

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 or Lobia Masala (as called in India).

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.


Black Eye Peas

Onion – thinly chopped

Tomatoes – thinly chopped

Garlic – optional

Celery – thinly chopped

Carrots – thinly chopped

Jalapeรฑo – thinly chopped

Fresh Cilantro – thinly chopped

Broth of choice – you can use water too

Shredded Cheese – you can skip or add more

Light Oil


Big Bay Leaf


Whole Black Pepper

Cinnamon Stick

Salt – as per taste

Chili flakes – optional


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.

Black Eyed Pea Chili

You can find more Meatless Monday recipes on my blog archive along with many detox or light recipes.


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Yield: 4

Black Eyed Pea Chili (Lobia Masala)

Black Eyed Pea Chili (Lobia Masala)

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.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 Cup Black Eye Peas*
  • 2 Medium Onion - thinly chopped
  • 3 Large Tomatoes - thinly chopped
  • 1/2 Tsp Garlic - optional
  • 1/2 Cup Celery - thinly chopped
  • 1/4 Cup Carrots - thinly chopped
  • 1 Jalapeรฑo - thinly chopped
  • 2 Tbsp Fresh Cilantro - thinly chopped
  • 2 Cups Any Broth or choice - you can use water too
  • 1 Tbsp Shredded Cheese - you can skip or add more
  • 2 Tbsp Light Oil


  • 1 Big Bay Leaf
  • 3-4 Cloves
  • 3-4 Whole Black Pepper
  • 1 Cinnamon Stick
  • Salt - as per taste
  • Chili flakes - optional


  1. Heat oil in a large pot or pan.
  2. Add all the spices and stir.
  3. Now add chopped onions and sauté for a minute.
  4. Add garlic, celery, carrot, sauté and close the lid. Let cook on low heat for 5 minutes (stir in 2 minutes).
  5. After 5 minutes, the spices and veggies would have cooked well, absorbing all the water and flavors.
  6. Add tomatoes and cook for another 3 minutes on low heat.
  7. Now add the black eye peas, broth/water and cover cook for 10 minutes (stir in 2 minutes).
  8. After 10 minutes, the veggies and peas would have cooked together giving the dish an amazing smell.
  9. Add chilies, cheese, cilantro and some chopped tomatoes. Stir evenly and transfer to individual bowls.
  10. Serve Hot.


* 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 229Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 5mgSodium: 370mgCarbohydrates: 29gFiber: 7gSugar: 10gProtein: 9g

18 Replies to "Black Eyed Pea Chili (Lobia Masala) V+GF"

  • Nancy January 22, 2018 (3:42 pm)

    This recipe sounds amazing! It caught my eye because of the Black Eyed Peas. I love the idea of making this a soup or chili. My only question is with the term “3 to 4 whistles”? I grew up with a pressure cooker and I’ve used them all my adult life, but never heard that term . My pressure cooker book says to cook black eyed peas 20 minutes. Also, are you suggesting we put the rack in the pressure cooker so that they steam rather than cook?
    Thank you

    • Molly Kumar January 22, 2018 (7:07 pm)

      Hi Nancy, glad you liked the recipe and it can absolutely be turned into a chili. You can cook it exactly the way you cook any lentil soup/lentils.

  • Heather December 3, 2015 (1:34 am)

    I don’t know which I love more .. the cinnamon stick (yes!) or the black eyed peas. What a great use of the black eyed peas, I don’t think they are used nearly enough in our everyday life and you brought them into the spotlight beautifully ๐Ÿ™‚

    • Molly Kumar December 5, 2015 (12:44 am)

      Awee, thanks Heather for such a lovely comment. I love using cinnamon sticks in soups/chili, it gives them so much flavor and warmth – Hugs, Molly

  • KC the Kitchen Chopper December 1, 2015 (10:19 pm)

    I make chili with beans all the time, but never with black eyed peas. I’m going to try them. I love the idea of cinnamon in the mix as well. YUM!

    • Molly Kumar December 2, 2015 (6:06 am)

      That would be great KC, Cinnamon adds such a fragrant and delicate flavor to this already light chili. Goes really well ๐Ÿ™‚

  • Gloria @ Homemade & Yummy December 1, 2015 (10:04 pm)

    LOVE black eyed peas….what a great idea making chili out of them!!

    • Molly Kumar December 2, 2015 (6:05 am)

      Seriously, they go very well in chilies – give them a try next time ๐Ÿ™‚

  • Chanelle December 1, 2015 (9:09 pm)

    Black Eye Peas are the forgotten legume. Thanks for sharing. Always love trying a new Black Eye Pea recipe.

  • Tish December 1, 2015 (4:17 pm)

    This looks delicious. I’ve never tried cooking black eyes peas myself. This is a great place to start.

    • Molly Kumar December 2, 2015 (6:04 am)

      Give them a try, it’s very easy – Thanks

  • Sharee @ Savory Spicerack December 1, 2015 (1:52 am)

    We love blackeye peas in my culture. And I love how you made black eye peas with a twist! I am so use to cooking them with a smoked meat, so I look forward to making your recipe. Just like you, I only want something light right now because oh my gosh! my veins are full of turkey gravy and dressing right now! ugh! lol happy cooking!

    • Molly Kumar December 1, 2015 (3:39 pm)

      Hehehehe – yeh, we too went over board with turkey love this season ๐Ÿ˜‰ Glad you liked the recipe – Do try and let me know – Luv Molly

  • Allison Jones November 30, 2015 (11:38 pm)

    Your chili recipe sounds fabulous! I love black eyed peas but would have never thought to use them in chili. Awesome idea.

    Allison Jones

    • Molly Kumar December 1, 2015 (3:45 pm)

      Hi Allison, Thanks so much for visiting and glad you liked the recipe. The chili infact feels really light because of the pea’s ๐Ÿ™‚ Hugs, Molly

  • Angela V November 30, 2015 (8:36 pm)

    Love the recipe, thanks for sharing ๐Ÿ™‚

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