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    Home » Recipes » Entreés

    Three Pea Chili

    October 5, 2012 by keepinitkind 31 Comments

    Three Pea Chili

    My current love affair just got pretty hot and steamy.

    Three Pea Chili

    He managed to wow me by bringing along a couple of his friends, The Black-Eyed Pea and The Green Pea.  Things got pretty exciting...

    Three Pea Chili

    And by "exciting", I mean "I made some chili!"  Then I ate that chili with some Chickpea Cornbread Biscuits!

    Three Pea Chili

    This recipe came about out of a need to use the fresh black-eyed peas and the huge stock of veggies from my CSA, and it was, in fact, my first time ever making chili from scratch!  I always left that business to my grandmother, who would feed the masses with her huge pots of chili (one with meat and one without) on Superbowl Sundays.  My dad would often make chili as well, but it was usually Dennison's Chili from a can.  I also had several run-ins with canned chili in college, as I remember, which is probably what turned me off of chili for the past ten years.  Any way, I can now proudly say that my first try at chili from scratch was a complete success!

    Three Pea Chili

    Loaded with veggies, three types of "peas," and a smoky sweet heat coming from a Sriracha-laced sauce, this chili is super nutrient dense as well as incredibly delicious and filling.  I sat my Chickpea Cornbread Biscuit right on top of the chili, and I would break off a little piece with my spoon for every tasty, hearty bite.  It took me right back to all of those old Superbowl Sundays, minus all the screaming coming from my grandpa in the living room.  Good times.

    Three Pea Chili

    Print
    Three Pea Chili

    Yield: 4-5 big bowls

    Three Pea Chili

    Ingredients

      for the chili
    • 1 teaspoon olive oil
    • 1/2 onion, chopped
    • 3 cloves garlic, finely minced
    • 3-4 medium carrots, peeled and chopped
    • 3-4 celery stalks, chopped
    • 1 red bell pepper, chopped
    • 2 cups of crimini mushrooms, cut into quarters
    • 1 15oz. can Fire-Roasted Tomatoes (organic and BPA-free, like Eden’s Organic)
    • 1 cup of corn kernels (fresh or frozen and thawed)
    • 1 1/2 cups fresh black-eyed peas, or 1 15oz. can, rinsed and drained
    • 1 1/2 cups cooked chickpeas, or 1 15oz. can, rinsed and drained
    • 1 1/2 cups frozen green peas, thawed
    • 2 1/2 – 3 cups vegetable broth
    • 1 bunch chard, stems removed and roughly chopped
    • salt and pepper to taste (smoked salt is really good here, if you have it)
    • for the sauce
    • 2 tablespoons tomato paste
    • 2 tablespoons Bragg Liquid Aminos
    • 2-3 tablespoons Sriracha Sauce
    • 1 teaspoon liquid smoke
    • 2 1/2 teaspoons cumin
    • 2 teaspoons smoked paprika
    • 1 1/2 teaspoons dried thyme
    • 1 1/2 teaspoons dried oregano
    • 1 teaspoon coconut sugar (or vegan brown sugar)

    Instructions

    1. Heat the olive oil in a large pot over medium heat for about 1 minute. Add the onion and garlic and sauté until the onion has softened, about 3 minutes. Add the carrots, celery, bell pepper, and mushrooms and sauté for about 5 minutes. If things begin to stick, lower the heat a bit.
    2. While the vegetables are sautéing, make your sauce. Combine the sauce ingredients, tomato paste through coconut sugar in a small cup and mix thoroughly. Add this sauce, along with the fire-roasted tomatoes to the pot and mix to fully combine. Allow to cook for 2-3 minutes. Add the corn, the three types of peas, and 2 1/2 cups of vegetable broth and stir to fully combine. Cover the pot, increase the heat and bring to a boil. Once the chili is boiling, lower the heat to a simmer, partially uncover the lid (just a crack) and let cook for about 30-40 minutes, until most of the liquid has cooked away. If it cooks too quickly, add another 1/2 cup broth, lower the heat a bit, and let cook until most of the liquid has cooked away.
    3. Once the liquid has mostly cooked away, remove from heat, mix in the chard and cover the pot. Once the chard has wilted a bit, the chili is ready to serve, preferably with some Chickpea Cornbread Biscuits. Enjoy!
    3.1

    Three Pea Chili

    First time here?  Check out the rest of my Chickpea Love Affair Vegan MoFo Entries!

    Keepin' It Kind is participating in the Walk for Farm Animals to give hope to millions of abused and neglected farm animals! Please support me by making a Donation today. Together we can make the world a more compassionate place for animals!  Learn more about Why I am Walking for Farm Animals and join our team!

    Photography by Chris Miller

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    Reader Interactions

    Comments

    1. Ali Seiter

      October 05, 2012 at 3:16 am

      YUM. This is the most visually appealing, rainbow-colord chili I've ever seen, Kristy. And I completely understand your love affair with the chickpea--he is my self-proclaimed favorite, as well. Keep up the great MoFo-ing! 😀

      Reply
    2. Lysa

      October 05, 2012 at 4:16 am

      What a delicious looking meal. I am craving some hot soups and comfort meal just like this. I love you MoFo recipes ! Have a nice friday.

      Reply
    3. Caitlin

      October 05, 2012 at 6:56 am

      chickpeas, black-eyed peas, and peas in a bowl with mushrooms? count me in! this looks perfect, comforting, and hearty!

      Reply
      • keepinitkind

        October 05, 2012 at 5:17 pm

        Oh yes, comforting and hearty it is! Totally perfect for fall! 🙂

        Reply
    4. Liz

      October 05, 2012 at 7:55 am

      Oh my, this looks so good. I love that you put greens in it. I'm addicted to greens and love to find new dishes they can be added to.

      Reply
      • keepinitkind

        October 05, 2012 at 5:17 pm

        Thanks, Liz! I'm like you- If I can find a way to add greens, I will! 🙂

        Reply
    5. Annie

      October 05, 2012 at 8:15 am

      It was in the 40s this morning...which means my food thoughts are all about stews, soups and - - chili! Great pea combo, Kristy! It's beautiful, too. That handsome rogue, Monsieur Chickpea!

      Reply
      • keepinitkind

        October 05, 2012 at 5:19 pm

        Thank you, Annie! I have a case of the chills today- it's not that cold outside, but I am freezing and really wishing I had some of this chili left!

        Reply
    6. Shira

      October 05, 2012 at 11:10 am

      Looks yummy Kristy! Love the mushrooms ans greens...I don't cook with them enough!
      YUM!

      Reply
    7. Shira

      October 05, 2012 at 11:19 am

      D-oh....spelling!

      Reply
      • keepinitkind

        October 05, 2012 at 5:20 pm

        Thank you, Shira! I can't get enough of mushrooms and greens, especially together. 😉 Have a great weekend!

        Reply
    8. Heather

      October 05, 2012 at 12:08 pm

      This is such a cool take on Chili! I am a huge Chili fan - but it wasn't until recently (in my 20's) that I became one 🙂

      Reply
      • keepinitkind

        October 05, 2012 at 5:21 pm

        Thanks, Heather! If you're a chili fan, then you will love this one! 🙂 Isn't it crazy how tastes change? I thought all of the canned chili I'd had would've turned me off of it completely, but I was wrong!

        Reply
    9. Bobbie {the vegan crew}

      October 05, 2012 at 12:28 pm

      This was your first attempt at chili from scratch!? It's beautiful! I love the addition of the greens in the chili, too.

      Reply
      • keepinitkind

        October 05, 2012 at 5:29 pm

        Thanks, Bobbie! If I can find a way to include greens, I will! 🙂

        Reply
    10. Cadry

      October 05, 2012 at 1:33 pm

      I can't believe this was your first time making chili! It was probably one of the first things I learned to make as an adult, because it's hard to mess up! Yours sounds delicious, and even better is the fact that you don't have to watch sports while you eat it. (Unless you like sports, I guess...) 😀

      Reply
      • keepinitkind

        October 05, 2012 at 5:30 pm

        Thanks, Cadry! I just never had the interest after so many nights of canned chili. And yes, I prefer eating my chili sports-free. 🙂

        Reply
    11. Richa`

      October 05, 2012 at 2:43 pm

      i love the stories in the posts. lots of partying with so many peas:)
      i heart black eyes peas right after chickpeas, so this is such a perfect fall chili! and oh yes, i havent been getting much sleep:)

      Reply
      • keepinitkind

        October 05, 2012 at 5:33 pm

        Thank you- I'm having fun with the theme. 🙂 You are one talented lady- I just don't know how you do it. Me and lack of sleep do not go well together. 😉

        Reply
    12. Andrea

      October 05, 2012 at 4:38 pm

      No one will leave the table hungry after a bowl of your chili. I'm glad you wrote out the recipe because you won't want to forget a beautiful combination like this. It's so colorful and it sounds delicious. I don't know why I've never included black-eyed peas in my chili.

      Reply
      • keepinitkind

        October 05, 2012 at 5:34 pm

        Thanks, Andrea! It is a nice, filling, comforting bowl of chili. Black-eyed peas are really moving up to the top of my list of favorite legumes- especially fresh ones! They're so good!

        Reply
    13. Richgail @AstigVegan

      October 05, 2012 at 5:12 pm

      I might just have my own love affair with chickpeas! I'm getting more and more inspired to cook with it, thanks to your recipes.

      Reply
      • keepinitkind

        October 05, 2012 at 5:36 pm

        I know you're a fellow chickpea lover, so it's quite a compliment to hear that you're finding the recipes inspiring.:-)

        Reply
    14. Gabby @ the veggie nook

      October 06, 2012 at 3:13 am

      Sounds like a saucy affair you have going on there 😉 Love it- they are lucky men!

      Reply
      • keepinitkind

        October 08, 2012 at 1:26 pm

        You've got that right! 😉 Thank you for stopping by, Gabby- you are just the sweetest!

        Reply
    15. Somer

      October 06, 2012 at 8:08 am

      Nice success! I love chili! Checking out the biscuits now! So behind with MOFO because of the Forks Over Knives craziness! I promise to view each and every post of yours my dear!

      Reply
      • keepinitkind

        October 08, 2012 at 1:27 pm

        Thank you! I promise to get to all of yours as well, but work is slowing me down in the blog world. 🙂

        Reply
    16. Caralyn @ glutenfreehappytummy

      October 06, 2012 at 7:40 pm

      i LOVE the colors!! sounds so hearty and delicious. perfect for fall!

      Reply
      • keepinitkind

        October 08, 2012 at 1:31 pm

        Thank you! Chili is a fall must-have, isn't it? 🙂

        Reply
    17. Reia@TheCrueltyFreeReview

      October 08, 2012 at 3:05 pm

      What a different take on chili. I love it. Not to diss black bean chili but it can get old during the winter. I can't wait to try this out with those yummly biscuits!

      Reply
      • keepinitkind

        October 09, 2012 at 10:48 am

        Thanks, Reia! It is a really refreshing change to the typical chili- I hope you like it! 🙂

        Reply

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