Black-Eyed Pea Chili

I basically have all of these ingredients plus a variety of dry beans available in my pantry at all times.  It’s incredibly simple to make, and it’s delicious every time.  You can substitute the beans with any lentil or split pea, and it will phenomenal.  Try it for yourself!


  • 3 cups black-eyed peas, dry
  • 1 red onion, chopped
  • 5-7 cloves garlic, minced
  • 1 28 oz. can crushed tomatoes
  • 1 L veggie broth
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. garam masala
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. date sugar (or coconut sugar)
  • Salt and pepper to taste
  • 3 cups frozen peas
  • ½ avocado for garnish


  1. Combine all ingredients (except frozen peas and avocado) in the Instant Pot
  2. Seal the Instant Pot and set to “Manual” for 20 minutes
  3. Once the timer goes off, allow the pot to depressurize for 15 minutes
  4. Vent the Instant Pot until the pot is completely depressurized
  5. Add peas to chili and wait until the whole pot is a homogeneous temperature
  6. Serve with sweet potato mash, found here (or any other carbohydrate you prefer)
  7. Enjoy!


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