Hey friends! If you’re looking for a cozy and flavorful dish that’s super easy to whip up, then look no further than this Smoky Pork Chili with Black-Eyed Peas!
This recipe packs a punch with smoky flavors from spices and pork, but it doesn’t take all day to make. Plus, black-eyed peas add a hearty touch and are packed with protein and fiber—so you know it’s good for you too! You can make this chili yours by adjusting the spices, throwing in some veggies, or even swapping out the pork for turkey or a plant-based option.
Trust me, this is the perfect hearty meal for those chilly nights or a game day gathering. Ready to spice up your dinner routine? Let’s dive into how to make this delicious Smoky Pork Chili with Black-Eyed Peas!
Serving and Pairing Suggestions:
This Smoky Pork Chili is perfect just on its own, but why not go the extra mile? Serve it up with some Zucchini Fritters with Tzatziki Sauce for a refreshing crunch or pair it with a tangy Watermelon Agua Fresca to balance out the heat. If you’re in the mood for something classic, top your chili with a dollop of Yogurt Mint Dressing for a creamy finish. Feeling adventurous?
Tips and Notes:
- Pro Tip for Smokiness: Use smoked paprika for an extra depth of flavor. It’s a game-changer!
- Meat Options: If you want to switch things up, diced turkey or chicken works great, too.
- Storage: This chili keeps well in the fridge for 3-4 days, or you can freeze it for a quick weeknight meal later.
- Veggie Boost: Toss in some chopped bell peppers or corn for extra veggies and color!
Don’t wait! This can be your new go-to dish for dinner or lunch. Give it a try and let me know how it turns out!
Smoky Pork Chili with Black-Eyed Peas
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 can opener
Ingredients
- 2 pounds pork shoulder - cut into 1-inch chunks
- 1 can 15 oz black-eyed peas - rinsed and drained
- 1 medium onion - diced
- 3 cloves garlic - minced
- 1 can 28 oz diced tomatoes
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add pork and brown on all sides.
- Remove the pork and set aside. In the same pot, add diced onion and garlic; sauté until softened.
- Return the pork to the pot along with chili powder, smoked paprika, cumin, salt, and pepper. Stir to combine.
- Add diced tomatoes and chicken broth. Bring to a simmer.
- Cover and cook for about 1 hour, stirring occasionally.
- Add black-eyed peas and simmer for an additional 30 minutes.
- Taste and adjust seasoning if necessary. Serve hot.