This is a beautiful take on a classic chili and the addition of kale makes it hearty and nutritious. The black eyed peas provide a sturdy foundation for the plethora of spices, garlic, and onion that go into creating the flavor of this chili and the kale adds a nice bit of texture to make this recipe a 'bowl' in one.

Black-Eyed Peas and Kale Chili [Vegan, Gluten-Free]





Cooking Time




  • 2 cups cooked black-eyed peas
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 Poblano chili, chopped
  • 1 jalapeño, finely chopped
  • 1 15-ounce can diced tomatoes 
  • 3-4 cups fresh kale, chopped
  • 2 cups vegetable stock
  • 1 cup water
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4-1/2 teaspoon cayenne pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons agave
  • Salt and pepper, to taste 


  1. Heat 2 tablespoons of olive oil in a soup pan.
  2. Add the onion and garlic and cook them until the onions are lightly browned, about 3-4 minutes.
  3. Add the chopped poblanos and jalapeno and cook the mixture for 3-4 minutes or until the chilis are tender.
  4. Stir in the black-eyed peas, tomatoes with the juice, ground cumin, ground coriander, cayenne pepper, stock, and water.
  5. Bring the mixture to a boil, lower the heat, and simmer this for about 10 minutes.
  6. Add the dijon mustard and the agave. Stir everything well and cook it for 1 minute.
  7. Stir in the chopped kale and simmer the mixture for 10 more minutes or until the greens are wilted.
  8. Season it with salt and pepper.

Nutritional Information

Total Calories: 693 | Total Carbs: 127 g | Total Fat: 2 g | Total Protein: 37 g | Total Sodium: 1921 g | Total Sugar: 39 g Per Serving: Calories: 173 | Carbs: 32 g | Fat: 1 g | Protein: 9 g | Sodium: 480 mg | Sugar: 10 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.