This smoky green chili with black eyed peas and collard greens is cozy, filling comfort food with a nod to New Year’s tradition. Made in one pot with tender greens, creamy beans and mild green chiles, it is a plant-forward meal that is easy to customize with ground turkey or your favorite protein.
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The backstory.
Black-eyed peas and collard greens may be rooted in New Year’s traditions, but they are also just really good ingredients for a hearty, satisfying meal. This recipe gives that classic pairing a lighter, plant-forward twist by simmering it into a cozy green chili. It is just as perfect for a random weeknight as it is for starting the year on a good note.
xoxo Kori
It's a must-make.
This lucky chili brings tradition, nourishment and comfort together in one easy bowl:
- A fresh take on a classic. Black-eyed peas and collard greens bring a little good-luck tradition.
- Hearty but balanced. Creamy beans and tender greens make it filling but light.
- Cozy green chili flavor. Mild green chiles and warm spices add depth without much heat.
- Flexible. Keep it plant-forward or add your favorite protein.
A warm bowl, a fresh start and a little extra luck never hurt.
Let’s talk texture and flavor.
This chili is warm and comforting without being heavy. The black-eyed peas turn creamy as they simmer, the collard greens soften into tender ribbons and the green chiles add mild, savory depth rather than heat. A squeeze of lime at the end brightens every spoonful.
What you'll need.
Here is what you need to make chili with black eyed peas:
- Black-eyed peas – the hearty, protein-rich base and a New Year’s good-luck classic.
- Collard greens – earthy greens that soften as they simmer.
- Onion and garlic – build a savory base.
- Poblano pepper – mild and slightly smoky.
- Canned green chiles – classic green chili flavor with no extra prep.
- Vegetable broth – keeps it light and plant-forward.
- Seasonings – cumin, oregano, coriander and smoked paprika for warm, balanced flavor.
- Lime juice – brightens the finished chili.
For exact ingredient quantities, please see the recipe card below!
Looking for more cozy bowls? Try my White Bean Enchilada Soup or Minestrone Soup.
Customize it your way.
This chili is easy to adapt to what you have:
- Greens – swap the collards for kale or mustard greens.
- Creamier – mash some of the black-eyed peas.
- Tomatoes – add a can of diced tomatoes.
- Spicier – add chili powder or use a jalapeño instead of the poblano.
- Beans – use pinto beans or chili beans if that is what you have.
Flexible dietary swaps.
Here are some easy swaps:
- Vegan – keep it as written with vegetable broth and dairy-free toppings.
- Gluten-free – naturally gluten-free. Just check your broth label.
- Lower sodium – use low-sodium broth and rinse the beans well.
How to make chili with black eyed peas.
This chili comes together easily in one pot:
Sauté
Cook the onion until soft, then add the garlic and poblano.
Simmer
Add the greens, black-eyed peas, green chiles, broth and spices and simmer until the greens are tender.
Finish
Stir in the lime juice and season to taste.
How to serve it.
This cozy chili works for a New Year’s dinner or easy leftovers all week:
- Serve with warm cornbread or crusty bread.
- Top with avocado, cilantro, green onion or a dollop of Greek yogurt.
- Spoon it over rice or farro for a heartier meal.
- Pack it for lunches. The flavors get even better the next day.
- Make it flex – add chicken, ground turkey or sliced smoked sausage with the onion and cook through before adding the rest.
Kori's tips.
- Chop the collards into ribbons, not chunks, so they soften faster.
- Simmer uncovered for a slightly thicker broth.
- Add the lime juice at the very end.
- If adding meat, cook it through before the broth goes in.
FAQs
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat or in the microwave.
Yes. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Absolutely. The flavors deepen as it sits, so it is even better the next day.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Green Chili with Black Eyed Peas and Collard Greens
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 teaspoons garlic (minced)
- 1 poblano pepper (seeded and diced; use a jalapeño for more heat)
- 2 (15-ounce) cans black-eyed peas (drained and rinsed)
- 1 to 2 (4-ounce) cans diced green chiles (mild or regular, to taste)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 4 cups collard greens (stems removed, chopped into ribbons)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- ½ lime (juiced)
- sliced green onion, cilantro, avocado, shredded cheese or Greek yogurt and lime wedges (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. (If adding meat for the flex option, add it now and cook until browned and cooked through.)
- Add the garlic and poblano and cook for 1 to 2 minutes, until fragrant.
- Stir in the collard greens, black-eyed peas, green chiles, broth, cumin, oregano, coriander, smoked paprika, salt and pepper. Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, until the greens are tender.
- Stir in the lime juice, adjust the seasoning to taste and serve with your favorite toppings.
Kori's Tips
Nutrition
© 2026 Flexitarian Eats
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