Vegan Black-Eyed Pea and Cauliflower Chili
Hearty vegan black-eyed pea and cauliflower chili! Filled with southern flair and a hint of spice.
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, seeded and diced
  • 1 head cauliflower, chopped into half inch pieces
  • 2 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ½ tsp kosher salt
  • 3 cups cooked black-eyed peas
  • 14 oz can tomato sauce
  • 1 cup water
  • ¼ cup soy sauce
  • ⅓ cup brown sugar
  • 2 tbsp apple cider vinegar
  1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Saute the onions and bell pepper until tender, about 4-5 minutes. Add in the cauliflower and cook, stirring frequently, until lightly browned, about 8 minutes. Add in the garlic, cumin, chili powder, cinnamon, cayenne pepper, and salt. Saute for 3-4 more minutes.
  2. Stir in the black-eyed peas, tomato sauce, water, soy sauce, brown sugar, and vinegar. Bring to a boil and then lower to a simmer. Simmer, uncovered, for 10-15 minutes. Season to taste and serve warm.
Recipe from NYT Cooking
Recipe by Joanne Eats Well With Others at