Vegan Black Eye'd Pea Chili
Prep time
Cook time
Total time
Recipe type: Meatless Main
Cuisine: Vegan
Serves: 6
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 12oz pkg frozen Boca Meatless Ground Crumbles
  • 1 large green bell pepper, diced
  • 1 jalapeno pepper, finely diced (or 2 or 3)
  • 1 chipotle chili in adobo sauce finely chopped, I would take out the seeds, plus 1 Tbsp of adobo sauce (both optional)
  • 1 Tbsp. chili powder
  • 2 cups cooked black-eyed peas or 1 15oz can, drained & rinsed
  • 1 28 oz can organic crushed tomatoes
  • ½ cup or more if needed vegetable broth or water
  1. Heat the oil in a large pot over med-high heat. Add the onion, and cook until softened, 3 minutes.
  2. Add the garlic, green pepper & jalapeno, cook for another minute then add the meatless crumbles & cook until thawed & broken up, just a few minutes. Add the black-eyed peas, tomatoes & vegetable broth or water.
  3. Bring to a boil, then reduce the heat to low, cover & simmer, stirring a few times, adding more broth if needed, until all of the ingredients soften, about 20 min. However, the longer it sits all the better.
  4. Top with shredded vegan cheese & chopped cilantro, even chopped avocado if you like, then enjoy.
Recipe by Vegenista's Kitchen at