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Chili with black eyed peans and collard greens in a white round bowl and silver spoon.

Collard Green and Black-Eyed Pea Chili

A cozy, lucky New Year’s green chili made with black-eyed peas for prosperity and tender collard greens for good fortune, all simmered in a gently spiced green chile broth. Plant-forward, comforting, and easy to customize with your favorite protein.
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Author Kori Butler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 6
Calories 221 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 teaspoons minced garlic minced
  • 1 diced poblano pepper (seeds removed for mild heat; use a jalapeno if you want it spicy)
  • 2 15-ounce cans black-eyed peas (drained and rinsed)
  • 4 ounce can diced green chiles (use mild or regular, 1 or 2 cans depending on your preferred spice level)
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • 4 cups chopped collard greens
  • 1 teaspoon Kosher salt and black pepper (plus extra to taste)
  • ½ teaspoon ground black pepper (plus extra to taste)
  • Juice of ½ lime
  • Flexitarian Option (choose one): 1 pound boneless skinless chicken thighs or breasts, cut into bite-size pieces; 12 ounces smoked sausage or chicken sausage sliced; 1 pound ground turkey
  • Optional toppings: Sliced green onions, chopped cilantro, diced avocado, shredded cheese or plain Greek yogurt (or dairy-free), hot sauce, lime wedges.

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes, until softened.
    Adding oil and onions to a white Dutch oven to make chili with black eyed peas and collard greens.
  • Flexitarian option: If using chicken or ground turkey, add now, season lightly with salt, and cook until no longer pink. If using sausage, add now and cook 2–3 minutes, until lightly browned.
    Adding ground turkey to the Dutch oven and chopping it for chili with black eyed peans and collard greens.
  • Add garlic and poblano; cook 1–2 minutes, until fragrant.
    Adding in the peppers and seasonings to sauté for chili with black eyed peas and collard greens to the Dutch oven.
  • Stir in collard greens, black-eyed peas, green chiles, cumin, oregano, coriander, smoked paprika, salt, pepper, and enough broth to just cover the chili; bring to a gentle simmer. Simmer (uncovered) for 20 - 25 minutes, until greens are tender.
    Adding in the collard greens and black eyed peas to the Dutch oven for chili with black eyed peas and collard greens.
  • Stir in lime juice and adjust seasoning to taste.
    Adding lime juice and then serving the chili with black eyed peans and collard greens in a white bowl.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: For a creamier chili, mash about ½ cup of the black-eyed peas before adding them to the pot. 
VARIATIONS: To use dried black-eyed peas, soak 1 cup overnight and simmer until tender before adding. Kale or mustard greens can be used in place of collards.
SERVING SUGGESTIONS: Serve with cornbread, tortilla chips, or rice. Finish with avocado, lime, sliced green onion, cilantro, or a dollop of sour cream or dairy-free yogurt.

Nutrition

Calories: 221kcalCarbohydrates: 37gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 714mgPotassium: 548mgFiber: 11gSugar: 7gVitamin A: 1708IUVitamin C: 33mgCalcium: 115mgIron: 4mg
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