Chicken and Black-Eyed Pea Chili Recipe – Authentic Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Chicken And Black-Eyed Pea Chili Recipe – Authentic Indian Fusion

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – a hearty, comforting chili with a lovely Indian twist. I first stumbled upon a similar flavour profile during a winter trip to North India, and I’ve been tweaking and perfecting this version ever since. It’s become a real family favourite, especially when the weather turns chilly!

Why You’ll Love This Recipe

This Chicken and Black-Eyed Pea Chili isn’t your average chili. It’s packed with flavour, thanks to the warming spices and the unique texture of black-eyed peas. It’s a wonderfully comforting dish that’s both satisfying and surprisingly healthy. Plus, the cornmeal adds a lovely, subtle sweetness and thickens the chili beautifully. You’ll love how easy it is to make, and how much everyone enjoys it!

Ingredients

Here’s what you’ll need to create this delicious chili:

• 2 chicken breasts
• 1.5 cup black eyed peas (lobiya/raungi/chawli)
• 2 tbsp cornmeal (makki ka atta)
• 1 cup whole milk
• 2 onions
• 3-4 green chillies
• 3 garlic cloves
• 1 tsp roasted cumin powder
• 1 tsp red chilli powder
• Salt & pepper to taste
• Grated cheese (for topping)
• Sour cream (for topping)
• Cilantro/coriander leaves (for topping)
• Fried onions (for topping)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Black-Eyed Peas (Lobiya/Raungi/Chawli) – Regional Variations & Health Benefits

Black-eyed peas, known as lobiya in North India, raungi in Gujarat, and chawli in Maharashtra, are a staple in many Indian kitchens. They’re incredibly versatile and packed with protein and fiber. They have a slightly earthy flavour that works beautifully in this chili.

Cornmeal (Makki Ka Atta) – A Unique Thickening Agent

Using cornmeal (makki ka atta) is a bit different than using flour, but trust me, it adds a wonderful texture and subtle sweetness. It’s a traditional thickening agent in many Indian stews and curries. If you can’t find it, you could substitute with a tablespoon of all-purpose flour mixed with two tablespoons of water, but the flavour won’t be quite the same.

Spices – The Indian Influence (Cumin & Chilli Powder)

Cumin and chilli powder are the heart of the Indian flavour in this chili. I prefer using roasted cumin powder for a deeper, more aromatic flavour. Adjust the amount of chilli powder to your liking – I usually go for a medium spice level, but feel free to add more if you like it hot!

Chicken – Choosing the Right Cut

Chicken breasts work really well here because they cook quickly and stay tender. However, you could also use boneless, skinless chicken thighs for a richer flavour.

Instructions

Let’s get cooking! Here’s how to make this amazing chili:

Step-By-Step Instructions

1. First, soak the black-eyed peas in water for at least 8 hours, or even overnight, until they’re nice and softened. This is really important for getting the right texture in the chili.
2. Next, pressure cook the chicken breasts with 8 cups of water and a pinch of salt for one whistle. Once cooked, reserve the stock – it’s liquid gold! – and shred the chicken.
3. In a large pot or Dutch oven, sauté the chopped onions in a mixture of butter and oil until they become translucent. Then, add the chopped green chillies and minced garlic and cook for another minute until fragrant.
4. Now, add the drained black-eyed peas, red chilli powder, cumin powder, salt, and pepper to the pot. Stir well to coat everything in the spices.
5. Pour in 6 cups of the reserved chicken stock and pressure cook for one whistle. After that, simmer the chili with the shredded chicken for about an hour, allowing the flavours to meld together beautifully.
6. In a separate bowl, combine the cornmeal and milk. Stir well to create a smooth slurry, then slowly pour it into the simmering chili. Cook for another 15 minutes, stirring occasionally, until the chili has thickened to your desired consistency.
7. Finally, serve hot, topped with grated cheese, a dollop of sour cream, fresh cilantro, and a generous sprinkle of fried onions.

Expert Tips

• Don’t skip the soaking step for the black-eyed peas! It makes a huge difference in the cooking time and texture.
• Taste as you go and adjust the seasoning to your liking.
• If the chili gets too thick, add a little more chicken stock or water.

Variations

This recipe is super adaptable! Here are a few ideas:

Vegan Adaptation

Simply omit the chicken and use vegetable broth instead of chicken stock. You could also add some diced sweet potatoes or butternut squash for extra heartiness. My friend, Priya, swears by adding a can of diced tomatoes for extra flavour.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

If you like things mild, reduce the amount of chilli powder or remove the green chillies. For a real kick, add a pinch of cayenne pepper or a finely chopped habanero.

Festival Adaptation (Winter/Comfort Food)

This chili is perfect for winter gatherings! I often make a big batch for Diwali parties – it’s a warming and comforting dish that everyone loves.

Serving Suggestions

This chili is fantastic on its own, but here are a few ideas for accompaniments:

• Warm naan bread or roti for dipping
• A side of fluffy basmati rice
• A fresh green salad
• A dollop of plain yogurt to cool things down

Storage Instructions

Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well – just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

What is the origin of using black-eyed peas in Indian cooking?

Black-eyed peas have been used in Indian cooking for centuries, particularly in South Indian and North Indian cuisines. They’re a versatile and affordable source of protein and are often used in dals, stews, and curries.

Can I use dried black-eyed peas instead of pre-soaked?

Yes, you can! However, you’ll need to soak them for at least 12 hours, or even overnight, to ensure they soften properly.

What type of chicken is best for this chili?

Chicken breasts are convenient and cook quickly, but chicken thighs will give you a richer flavour.

Can I adjust the thickness of the chili?

Absolutely! If it’s too thick, add more liquid. If it’s too thin, simmer for longer or add a little more cornmeal slurry.

How can I make this chili ahead of time?

You can make the chili up to 2 days in advance. Just store it in the refrigerator and reheat it gently before serving. The flavours actually develop even more overnight!

What are some good accompaniments to serve with this chili, beyond the suggested toppings?

Besides naan or rice, a simple raita (yogurt dip) can be a lovely cooling contrast to the spice. A side of pickled onions also adds a nice tang.

Enjoy! I really hope you give this Chicken and Black-Eyed Pea Chili a try. Let me know what you think in the comments below!