Chicken & Black-Eyed Pea Chili

Serves: up to 6 | Cooking time: 40 minutes

Developed by Sean Peters of My Body My Kitchen, exclusively for Farmer Focus!

“This chili recipe, unlike the others I’ve made, does not use kidney or black beans; instead I used black-eyed peas. In addition to having a pleasantly earthy taste that I truly enjoy, black-eyed peas are a great source of protein, fiber and folate.


  • 1.25 Lbs Farmer Focus Boneless Chicken Thighs

  • 2 Tbsp Olive Oil

  • 2 Cups Black-Eyed Peas, dry

  • 4 Cups Low Sodium Chicken Broth

  • 1 Cup Whole Corn

  • 1 Medium Yellow Onion, chopped

  • 1 Green Bell Pepper, chopped

  • 6 Cloves Garlic, chopped

  • 1 Tbsp Fresh Ginger, minced

  • 1/2 Tbsp Cumin

  • 1/2 Tbsp Chili Powder

  • 1/2 Tbsp Smoked Paprika

  • 1/2 Tsp Cayenne Pepper

  • 1/2 Tsp Black Pepper

  • 1/2 Tsp Dried Thyme

  • 1/2 Tsp Cinnamon

For Topping

  • sliced jalapeno & chopped cilantro

  • Salt to taste


See the full My Body My Kitchen post for instructions.

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