A Black Eyed Peas Beer Chili recipe that’s completely meat-free, made in the slow cooker, packed with veggies and tastes extra good thanks to the beer and chipotle seasoning.
I made this beer chili over the weekend and Miguel and I have been eating it all week long. I can’t say I’m mad about it! Miguel even made a chili sloppy joe the other day—so creative.
Growing up, chili was a staple in our household during the winter months. Now that I’m older, I now know it’s because chili serves a TON of people, i.e. leftovers for DAYS i.e. easiest meal ever. I actually have a super random but specific memory of my mom giving me chili to eat while on break during one of my dance practices. Often times, I’d have class from 5-6 (or something like that), a break from 6-7 and then another class from 7-8. Guys, chili is comforting and filling and therefore the WORST possible food to eat when you’re about to begin dancing again. Oh my gosh, I felt like a slug.
….which is why it’s best eaten while sitting on the couch watching TV and/or at your computer doing work with absolutely zero intention of working out afterward.
This chili is on the healthy side though, aside from the errrr…beer. I had to! I was debating vegetable broth vs. beer for a solid 10 minutes when I ultimately decided to use beer just to be different/fancy/wild. It gives chili a unique that I’m all about.
Ok so what about the black eyed peas? Well, funny you should ask. I was inspired to use black eyed peas thanks to my friend Lindsay who uses them semi frequently. I recently commented on one her recipes telling her that I’d never eaten black eyed peas, and she pretty much told me to get it together. So here I am, having it together and using the very versatile black eyed peas in a chili recipe! Oh yeah. Oh, oh, oh! Very important: this chili is VEGAN, very unintentionally, but it is. Get your veggie party on!
To make this recipe even easier, I opted to use the slow cooker. Also because every year I use my slow cooker approximately four times (I have no idea why, but I always forget about it until summertime when it’s semi useless), so I figured chili would be the perfect use for it. You just throw everything into the pot, let it cook for 4-5 hours and you have yourself some tasty, tasty beer chili!
- 1 small-medium yellow onion, diced
- 2 garlic cloves, diced
- 2 cans (6 oz. each) tomato paste
- 2 cans (14.5 oz. each) fire roasted diced tomatoes
- 1 cup brown rice (or any kind of rice)
- 1 cup black eyed peas
- 2 tsp oregano
- 1 tsp chipotle seasoning
- 1 tsp red pepper flakes
- ½ tsp paprika
- ½ tsp cane sugar
- Salt and pepper to taste
- 1 bottle (12 oz.) beer of your choice
- 3 cups water
- Drizzle your slow cooker with olive oil to prevent anything from sticking.
- Next, place all ingredients into the slow cooker and give everything a good stir.
- Cook on high for 4-5 hours, or until peas and rice are cooked through.
- Remove from slow cooker, top with sour cream, avocado, and maybe even some crushed up tortilla chips and enjoy!