
I’ve never been a big fan of black eyed peas which is a bit strange given how much I love beans and legumes. I’ve made black eyed pea soups in the past and was always left a bit disappointed with them. I felt like I was just slurping broth and chomping on black eyed peas. Not all that exciting.
I finally realized this year if I was going to enjoy them, I needed to amp up the flavours in the dish!
That’s where this chili comes in.

This year, I made chili instead of soup because I suspected the peas would pair well with the chili’s texture and flavours. I gave this chili a smoky and spicy BBQ flavour and it really brought everything together really well. I’m happy to report there was no disappointment with this black eyed pea recipe.

Instead of serving it with traditional cornbread, I was craving something flat and crispy so I came up with this crispy cornbread, which reminds me a bit of Socca chickpea bread. Like traditional cornbread and Socca, this version is cooked in a cast iron skillet for the crispiest texture and unlike traditional cornbread, it doesn’t have a delicate texture which makes it great for dipping into chili and soup. The flavour is lightly sweet with a crisp-around-the-edges and chewy-in-the-centre texture. A definite winner for sure!

As I type this, I really want to go back to the kitchen for more…..can I just give you my chicken scratch and call it a year?

Penmanship was never one of my strong suits. I think one of my New Year’s resolutions will be to write my recipes down neatly, or at least, legible.
Ok, ok, I will type it out. For your sake and mine…

New Year's Smoky BBQ Chili

Yield
5 cups
Soak time
3 hours
Prep time
Cook time
Total time
I almost forget the black eyed peas were in there. If you’re like me, that’s never a bad thing. Here’s to a lucky 2012!
Ingredients
- 1 tsp extra virgin olive oil
- 1 sweet onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, seeded and chopped (optional)
- 2.5 tbsp chili powder, or to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (or crushed red pepper flakes)
- 1/2 cup dry/uncooked black eyed peas
- 3/4 cup dry/uncooked black beans
- 6 cups vegetable broth
- 1 (28-oz) can diced tomatoes, liquid drained
- 2 tbsp tomato paste, to thicken
- 1 tbsp chia seeds (or ground flax), to thicken
- 1 cup frozen corn
- 2 tbsp your fav BBQ sauce
- 1/2 tsp kosher salt, or to taste
- couple handfuls of chopped spinach, or other greens like collard, kale, etc
Directions
- Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.
- Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.
- Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked.
- Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.
- About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.
Tip:
You can probably use canned beans, but you won’t need as much broth. I would add it slowly.
I was very excited to use my Kirkland pot (from Costco) that my mother in law Margaret gave me for X-mas! I’m loving it so far.

Every good chili recipe needs a secret ingredient. This BBQ sauce is the “special twist” in this recipe.

A couple tablespoons just brings all the spices together so nicely.
As with other chili recipes, making it in advance works to your advantage. I like making it the day before so the flavours can mingle overnight.

I also used chia seeds to thicken it, but you can use ground flax instead. I’ve heard that some people use cornmeal to thicken chili. I will have to try that next time!
This flat cornbread (shown above and below) was my very first trial. I made it in a square baking pan instead of a cast iron skillet. It crisped on the edges, but it had a very soft and bendy texture.

I noticed a huge difference when I used my cast iron skillet! It got a lot more chewy and crispy in the skillet. I picked up this skillet from Loblaws. I think it’s President’s Choice brand and only set me back about $9-10 bucks.

Note to self: Clean dried chili off the oven.
For the Flat & Crispy Cornbread Recipe click here
I wasn’t expecting much from this cornbread, but I could not stop eating it.

I had a few slices for breakfast this morning and I had to peel myself away from it to keep from eating the entire thing! It’s just perfect on it’s own and even better dipped into chili. I can see myself having a lot of fun adapting this recipe.

Well, that’s a wrap for 2011 I guess. :)
Thank you for making 2011 an exciting, fun, and memorable year for me. I am so thankful for everyone of you who have impacted my life in so many positive ways.
I wish you a 2012 filled with glowing health, love, happiness, and the courage to follow your dreams.
I’ll catch you on the flip side!
Hey Angela! Have you ever considered doing a meal plan like Lindsay at happy herbivore does? I would LOVE to follow a plan made by you.
OMG. Coming from Georgia, a girl knows her cornbread.
and geeeeeeeez! This looks amazing!
If only I didn’t vow to go gluten free for the month of January! You best believe I’ll be
making this recipe first, right after I make those donuts of yours also! I finally got a donut pan for christmas. Very exciting for me, again, donuts and cornbread. Georgia people just know these things all too well ;)
I know this is very hard to say after reading your blog and wanting to eat the computer screen :( But I am doing a detox for the month of January, and if you or anyone would like to join me, please do! I designed a very healthful detox. Also-you’d be happy to know, going vegan for this month too! -and I’ve even got my boyfriend in on it too!
Check out my blog site for the details on the detox. and comment if your going to join in! We all need mutual support from one another!<3
Happy New Year!
I made this for dinner tonight and OMG! I have never met a pot of chili I didn’t love so perhaps I am biased but this is definitely a pot of deliciousness. Plus, what’s funny is that I was just talking with a coworker about BBQ on Friday. I was saying how I never liked BBQ in my non-vegan days but I’ve had cravings for it for the past couple months. YUM!
Hey Erica, I’m happy to hear that! I’ve been craving BBQ lately too…must be a desire for summer! ;)
Perfect! I was going to make chili tomorrow…and i cant ever get enough BBQ anything!
AND my New Years was filled with your recipes…b-nut squash mac and cheez, cheez crackers, almond butter bars, creamy tomoto barley risotto, and salt and vinegar chieckpeas..all made in 1 day! All delicious!
Looks so good. Will have to try this recipe! Also, Happy New Year!
The cornbread looks so delicious; I can’t wait for all your various spins off it wether it sweet or savory. Do you think a cheesy one would work? One question; does the cornbread stick to the pan much? I always find things glue themselves to even a non stick pan when there’s flour/corn involved.
Happy new year to you!
Yum, yum, and yum. :)
Luv the crispy cornbread…mmm…my sis always use to make chili with cornbread and we would eat it then watch our fav tv show on Thursday nights…ahh memories! :)
Love love love the crispy cornbread idea!!! I’m obsessed with cornbread, and this looks like a fun new spin on it. :) Will be making verrry soon!
cornbread is seriously one of the best comfort foods.
It’s freezing cold here today and this looks so incredibly comforting and warming right now!
Definitely a “make with the omni boyfriend” recipe! I love the idea of cast iron cornbread, mostly because I’m unhealthily in love with my skillet.
Definitely a “make with the omni boyfriend” recipe! I love the idea of cast iron cornbread, mostly because I’m unhealthily in love with my skillet.
This is the best cornbread recipe I’ve seen! I would never think to make it thin and crispy like that. I love anything crispy, yum. The chili looks really good too and I love that you used chia seeds to thicken it.
We had this for dinner yesterday and it was soooo delicious! Didn’t have Black Eyed Peas so I used only Black Beans and Kidney Beans- I am so glad we have some left-overs for later today :-) The crispy cornbread is just perfect- I’ve never made skillet cornbread before, or any cornbread for that matter, but definitely will make it again! I kinda wished I had made 2 yesterday as the slices were disappearing fast! Thank you!
And happy New Year to you and yours… I am sure 2012 will be an exciting year for you! xx
YUM! Making this! Do i have to microwave the cornbread batter before baking?
Ok, so I made the cornbread last night- although it didn’t look at all like yours, the taste, was still fantastic! Better than regular thick cornbread with all the other stuff in it! Great job!
I used a pan, and also I don’t think my broil setting on my oven, ever gets to its full broiling potential. :/ Oh well- taste: still good.
I have a sore throat right now, and this made me feel way better. Thank you :)
Just wanted to say thanks for the recipes! I made your pumpkin pie with a pecan crust both on Thanksgiving and Christmas (well, I was pretty much forced to make it on Christmas again because my cousin loved it so much). Today I made the crispy cornbread using cornmeal, 1/4 cup masa harina and 2 tablespoons of brown rice flour instead of the whole wheat. It was SO good and easy! I am definitely going to make it again.
This is a great recipe! I made it for my non-vegan family last week and every one enjoyed it. Most of my chili’s usually end up having a similar flavour to eachother. This one is something different, and very good! :)
Thanks a lot!
Just made the chili & cornbread for dinner….fabulous! For dessert I made the vegan brownies….OMGoodness….they are to die for.
I haven’t had much luck with vegan chili or vegan brownie recipes until now…thanks Ange!
I swear I don’t think I’ll ever make another vegan recipe from anywhere else other than OhSheGlows!
Thank you Kelly, you are too kind. Happy 2012!