Chicken + black-eyed pea chili from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 92) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skillet cornbread with cheddar + scallions; Romaine + celery salad with buttermilk ranch dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ginger2212 on September 05, 2021

    Very simple - I think there are better chicken chili's out there (Barefoot Contessa for example) but this was a big hit in my house.

  • Apepin on January 18, 2021

    This was easy and delicious. I used chicken thighs and a few leftover chicken tenders. I added some chopped frozen poblanos.

  • chawkins on January 03, 2021

    Made this for the new year, used 4 boneless thighs and half a cup of dry black-eyed peas that I cooked for 7 minutes in the IP. Did not add the pickled juice at the end because I used home canned tomatoes that had citric acid added to it already. Very good chili.

  • averythingcooks on February 05, 2019

    This was a really nice chicken chili. I used 2 boneless breasts and subbed 1/2 & 1/2 black beans and corn for the black eyed peas. The "small victory" ( yes - I said it :) is learning to use pickled jalapeno brine at the end of any chili as the acid to brighten it up. I always learn something new when I read Turshen's books!

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