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Southern Black Eyed Pea Chili in a gray bowl topped with sour cream.
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Black Eyed Pea Chili

Super Southern, super easy (hello InstantPot), Chili-type-stew recipe for your hearty winter dinner dreams. This stew has rich-tasting ingredients such as pork shoulder, black-eyed peas, and riced cauliflower and is so easy to make.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 8 Servings
Calories: 396kcal
Author: Aimee Mars

Ingredients

  • 1 tablespoon Olive Oil
  • 3 Garlic Cloves minced
  • 3 lbs Pork Shoulder
  • 2 cups Dried Black Eyed Peas
  • 28 ounces Tomato Sauce
  • 1/4 cup Brown Sugar
  • 1/4 cup Worcestershire Sauce
  • 6 cups Beef Stock
  • 1 tablespoon Cumin
  • 2 teaspoons Chili Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper

Instructions

  • Set your Instant Pot to SAUTÉ and add the olive oil and minced garlic. Cook until garlic becomes fragrant, about 2 minutes.
  • Add in the pork shoulder and brown all sides slightly. Turn Instant Pot to “off” setting.
  • Add the black-eyed peas, crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and beef stock to the pot and press “meat/stew” button. Click the adjust button to increase the temp to 120 minutes, seal and cook.

Nutrition

Serving: 1Serving | Calories: 396kcal | Carbohydrates: 42g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1348mg | Potassium: 1587mg | Fiber: 6g | Sugar: 16g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 7mg