Green Chili with Black Eyed Peas and Collard Greens

This smoky green chili with black eyed peas and collard greens is cozy, filling comfort food with a subtle nod to New Year's tradition. Made on the stovetop with tender greens, creamy beans, and mild green chiles, it's a plant-forward, flexitarian meal that's easy to customize with ground turkey or your favorite protein. Nourishing without feeling heavy, it works just as well for a fresh start as it does for a simple weeknight dinner.

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It's a must-make.

This lucky New Year's chili brings tradition, nourishment, and comfort together in one easy bowl.

• A fresh take on a New Year's classic. Black-eyed peas and collard greens bring a little good-luck tradition without feeling old-fashioned.
• Hearty but balanced. Creamy beans and tender greens make this chili filling while still light enough for weeknights.
• Cozy, green chili flavor. Mild green chiles and warm spices add depth without overpowering the dish.
• Flexible and family-friendly. Keep it plant-forward or add your favorite protein depending on who's at the table.

Let's talk texture and flavor.

This chili is warm and comforting without being heavy. The black-eyed peas become creamy as they simmer, the collard greens soften into tender ribbons, and the green chiles add a mild, savory depth rather than heat. The result is a balanced, cozy chili that feels light yet filling - perfect for slow spoonfuls on a cold day.

What you'll need.

Here's what you're going to need to make collard green and black-eyed pea chili:

• Black-eyed peas: The hearty, protein-rich base that also brings classic New Year's good luck.
• Collard greens: Tender, earthy greens that soften as they simmer and add tradition to every bowl.
• Onion: Builds savory depth and balance.
• Garlic: Adds warmth and flavor to the base of the chili.
• Poblano pepper: Mild and slightly smoky, with just enough heat.
• Canned green chiles: Provide classic green chili flavor without extra prep.
• Vegetable broth: Keeps the chili light, cozy, and plant-forward.
• Seasonings: Ground cumin, dried oregano, ground coriander, and smoked paprika unite to create a warm, balanced spice blend that adds depth without making the chili spicy.
• Fresh lime juice: Brightens and balances the finished chili.

Customize it your way.

This collard green and black-eyed pea chili is easy to adapt based on what you have or who you're serving. Try:

• Swapping collard greens for kale or mustard greens for a slightly different texture
• Adding chicken, sausage, or ground turkey to make it more filling
• Mashing some of the black-eyed peas to create a thicker, creamier chili
• Add diced tomatoes; you can use fresh or canned diced tomatoes.
• Make it spicier by adding chili powder- you can a little for mild or add more chili powder to make it extra spicy.
• Use pinto beans instead of black eyed peas if that is what you have on hand. I have also used chili beans and it still turns out good!

Flexible dietary swaps.

Here are some flexible options for this collard green and black-eyed pea chili if you need to adjust it:

• Vegetarian/vegan: Keep the recipe as written using vegetable broth.
• Gluten-free: Naturally gluten-free; just check broth and sausage labels if adding protein.
• Lower sodium: Use low-sodium broth and rinse canned beans well.

How to make this recipe.

This chili comes together easily on the stovetop in one pot.

1. Sauté onion.
2. Add optional protein and cook until lightly browned.
3. Add in garlic and poblano, cook until softened.
4. Stir in collard greens, black-eyed peas, green chiles, and broth; bring to a simmer.
5. Finish with lime juice and adjust seasoning to taste.

How to serve it.

This is the kind of cozy, good-luck meal that works just as well for a quiet New Year's dinner as it does for easy leftovers all week.

• Ladle it into bowls and serve with warm cornbread or crusty bread to soak up the broth.
• Top with sliced avocado, fresh cilantro, or a dollop of sour cream for a little extra richness.
• Spoon it over rice or farro if you want to stretch it into a heartier meal.
• Pack it up for lunches - the flavors get even better the next day.

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