Slow Cooker Black Eyed Pea Chili

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Slow Cooker Black Eyed Pea Chili is a Meatless Chili with lots of Chili Flavors! This Hearty Bean Meal is Budget Friendly and Delicious!

Slow Cooker Bean Meals are Easy and Budget Friendly and this one doesn’t Disappoint, Delicious Black Eyed Peas! These beans taste like a Chili, Not a Soup! These are made with Dry Black Eyed Peas but I show you in my Instructions how you can easily use Canned Beans and what step to do that in! For More of our Slow Cooker Chili type Bean Recipes, Click Here!

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Prep Time: 10 Minutes
Slow Cooker Temperature: High
Slow Cooker Cooking Time: 7 – 8 Hours (3 Hours for Dry Black Eyed Peas Plus 4 – 5 Hours with all ingredients)
Black Eyed Peas - Dining in with Danielle

Slow Cooker Black Eyed Pea Chili Ingredients:

16 Ounces Dry Black Eyed Peas (Or 4 – 15 Ounce Cans of Black Eyed Peas)
5 Cups Water
28 Ounce Canned Crushed or Diced Tomatoes
5 Teaspoons Chicken or Vegetable Bouillon (we use Better Than Bouillon)
4 Tablespoons Fresh Minced Garlic (about 4 cloves)
4 Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1/2 Teaspoon Ground Red Pepper
1 Teaspoon Ground Black Pepper

Slow Cooker Black Eyed Pea Chili Ingredients:

1. First, Soak the Dry Black Eyed Peas Overnight or at Least for 2 Hours. In a Slow Cooker, Add Soaked, Drained Dry Black Eyed Peas and 5 Cups of Water. Cook on High for 3 Hours. Do Not Add Ingredients Yet!

TIP: If you are using canned Black eyed peas, skip to instruction number 2!
Slow Cooker Black Eyed Peas - Dining in with Danielle

2. After the Black Eyed Peas have cooked for 3 Hours, Next Add Canned Tomatoes, Bouillon, Fresh Minced Garlic, Ground Cumin, Chili Powder, Ground Red Pepper and Ground Black Pepper to the Slow Cooker.

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TIP: If you are using canned black eyed peas, drain and add them in this step with 5 cups of water. If you are using canned or boxed bouillon stock, add 5 cups to replace water and bouillon paste!
Black eyed pea chili - Dining in with Danielle

3. Now, Stir all the Ingredients together really well. Put the Lid back on and Slow Cook for 4 – 5 Hours on High or until done.
Black Eyed Peas - Dining in with Danielle

Slow Cooker Black Eyed Pea Chili

Prep Time: 10 Minutes
Slow Cooker Temperature: High
Slow Cooker Cooking Time: 7 – 8 Hours (3 Hours for Dry Black Eyed Peas Plus 4 – 5 Hours with all ingredients)

Slow Cooker Black Eyed Pea Chili Ingredients:

16 Ounces Dry Black Eyed Peas (Or 4 – 15 Ounce Cans of Black Eyed Peas)
5 Cups Water
28 Ounce Canned Crushed or Diced Tomatoes
5 Teaspoons Chicken or Vegetable Bouillon (we use Better Than Bouillon)
4 Tablespoons Fresh Minced Garlic (about 4 cloves)
4 Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1/2 Teaspoon Ground Red Pepper
1 Teaspoon Ground Black Pepper

Slow Cooker Black Eyed Pea Chili Ingredients:

1. First, Soak the Dry Black Eyed Peas Overnight or at Least for 2 Hours. In a Slow Cooker, Add Soaked, Drained Dry Black Eyed Peas and 5 Cups of Water. Cook on High for 3 Hours. Do Not Add Ingredients Yet!

TIP: If you are using canned Black eyed peas, skip to instruction number 2!

2. After the Black Eyed Peas have cooked for 3 Hours, Next Add Canned Tomatoes, Bouillon, Fresh Minced Garlic, Ground Cumin, Chili Powder, Ground Red Pepper and Ground Black Pepper to the Slow Cooker.

TIP: If you are using canned black eyed peas, drain and add them in this step with 5 cups of water. If you are using canned or boxed bouillon stock, add 5 cups to replace water and bouillon paste!

3. Now, Stir all the Ingredients together really well. Put the Lid back on and Slow Cook for 4 – 5 Hours on High or until done.

Dining in with Danielle for more recipes!

Photos By Danielle and videos By my love Chris Redding

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