Chicken & Black-Eyed Pea Chili

This post is sponsored by Farmer Focus, all opinions are my own.

Chicken Black Eyed Pea Chili My Body My Kitchen Farmer Focus

I am thrilled to add this chicken & black-eyed pea chili to my chili repertoire! Chilis are excellent one-pot meals that work great for meal prep, midweek dinners or just because. I’ve made a few chilis in the past but there are a couple things about this chili that really excites me.

Chicken & Black-Eyed Pea Chili Ingredients by My Body My Kitchen Meal Prep Farmer Focus

Using Black-Eyed Peas

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. While working on this recipe, I shared part of the development process on Instagram and many people were intrigued by the use of black-eyed peas instead of kidney beans. No need to worry folks! This chili will make you a black-eyed pea believer!

The Chicken & Farmer Focus

I’ve been toying with the idea of a chicken-based chili for some time now. Then the opportunity to work with Farmer Focus came along and I had even more reason to share this amazing chicken chili with you.  Farmer Focus is no doubt my favorite chicken brand in the supermarket. I have been cooking with their products for years and I truly believe in what they do and how they do it.

Chicken & Black-Eyed Pea Chili My Body My Kitchen Meal Prep Farmer Focus

Where our food comes from matters and Farmer Focus is a brand that cares about quality and sustainability. Farmer Focus farmers are 100% invested in the process. They own the birds and the feed, and raise them to the highest standards. As I mentioned in my Five-Spice Buttermilk Soaked Roasted Chicken recipe, you can even find out which farmer produced your chicken by locating the Farm ID on the packaging and searching for the farm here. Thank you again to the Wilkins Farm Baker, West Virginia for producing high-quality chicken.

Chicken Black Eyed Pea Chili My Body My Kitchen Farmer Focus

About This Chili Recipe

This chili is a hearty dish that you can enjoy on its own or with a side of green vegetables like steam broccoli. It freezes well so it is a must-try for meal prep. I used Farmer Focus chicken  boneless thighs, but you can also try this recipe using any of their other fresh bone-in or boneless products. Thanks to the chicken and black-eyed peas, each serving of this chili has a whopping 30g of protein and 6g of fiber. 

Chicken & Black-Eyed Pea Chili My Body My Kitchen Meal Prep Farmer Focus

No Multicooker (CrockPot/Instant Pot)?

I used my multicooker to make this recipe, but if you do not have one, you can still make this chili. You can brown/saute the chicken and vegetables on your stove top in a large saucepan then add the remaining ingredients. For this stovetop method you will need to use soaked or canned black-eyed peas. It will take 30 to 60 minutes for the soaked peas to cook to your desired softness. 

Are you ready to try this recipe and let me know what you think?


Prep Time: 10 mins . Cook Time: 40 mins . Yield: 6 Servings


INGREDIENTS
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
Topping: sliced jalapeno & chopped cilantro
Salt to taste

METHOD
1. Season Farmer Focus chicken with salt and pepper and set a side.

2. Set your multi-cooker to the brown/sear setting. When the pot is hot add the oil, then add chicken. Cook for a couple minutes on each side until golden.  

3. Remove chicken. Add chopped onions, garlic and ginger. Cook while stirring frequently for about 5 minutes until onions are golden brown and fragrant.

4. Return browned chicken to the pot and add the remaining ingredients (except jalapeños and cilantro). Give ingredients a quick stir. Place lid on the multi-cooker; set to high pressure and cook for 30 minutes.

5. Allow pressure to depressurized safely; remove lid. Remove chicken and shred with a fork.  Return shredded chicken to the pot and serve. Top with chopped cilantro and jalapeños.

Nutrition Info per serving: 337 Cals, 9g Fat, 37g Carbs, 6g Fiber, 33g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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