Chilean Black-eyed Peas Recipe - Vegetarian Dish from Chile

Chilean Black-eyed Peas

Chilean Black-eyed Peas Recipe - Vegetarian Dish from Chile
Region / culture: Chile | Preparation time: overnight | Cooking time: 8 hours | Servings: 6-8 | Vegetarian diet


Chilean Black-eyed Peas
Chilean Black-eyed Peas

Chilean Black-eyed Peas is a hearty and flavorful dish that is perfect for a cozy meal on a cold day. This recipe combines the earthy flavors of black-eyed peas with the sweetness of winter squash and the heat of chili peppers.


Black-eyed peas have been a staple in Chilean cuisine for centuries. They were introduced to the region by African slaves and have since become a beloved ingredient in many traditional dishes. This recipe is a modern twist on a classic Chilean black-eyed pea stew.


How to prepare

  1. Soak the black-eyed peas overnight.
  2. Place all ingredients, except the salt and corn, in the crock pot and stir well to combine.
  3. Cook on low heat for 8 hours.
  4. Add corn and salt, heat through, and serve alone, with corn bread, a loaf of crusty French bread, or over rice.


  • Add diced carrots or bell peppers for extra color and flavor.
  • Substitute the winter squash with sweet potatoes or pumpkin for a different twist.

Cooking Tips & Tricks

Make sure to soak the black-eyed peas overnight to ensure they cook evenly and become tender.

- Feel free to adjust the amount of chili peppers to suit your taste preferences.

- For a thicker stew, mash some of the winter squash chunks before serving.

Serving Suggestions

Serve Chilean Black-eyed Peas with a side of cornbread or crusty French bread for a complete meal.

Cooking Techniques

This recipe is prepared in a crock pot, making it a convenient and hands-off cooking method.

Ingredient Substitutions

Feel free to customize this recipe by using different types of beans, vegetables, or spices based on your preferences.

Make Ahead Tips

Chilean Black-eyed Peas can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stew with fresh cilantro or a dollop of sour cream for a pop of color and flavor.

Pairing Recommendations

Pair Chilean Black-eyed Peas with a crisp green salad or a side of steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Chilean Black-eyed Peas contains approximately 250 calories.


Each serving of Chilean Black-eyed Peas contains approximately 45 grams of carbohydrates.


Each serving of Chilean Black-eyed Peas contains approximately 2 grams of fats.


Each serving of Chilean Black-eyed Peas contains approximately 10 grams of proteins.

Vitamins and minerals

Chilean Black-eyed Peas are rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.


This recipe is gluten-free and vegan-friendly. However, it contains onions and garlic, which may be allergens for some individuals.


Chilean Black-eyed Peas are a nutritious and filling dish that is high in fiber, protein, and essential vitamins and minerals.


Chilean Black-eyed Peas is a delicious and nutritious dish that is perfect for a comforting meal. With its blend of flavors and textures, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chilean Black-eyed Peas. It was many years ago, back when I was just a young girl living in a small village in Chile. My grandmother, whom we lovingly called Abuela, was known throughout the village for her delicious cooking. She had a way of creating mouthwatering dishes that always left us wanting more.

One hot summer day, Abuela decided to teach me how to make one of her favorite recipes – Chilean Black-eyed Peas. She told me that this recipe had been passed down through generations in our family, and that it was a traditional dish that was often served during special occasions.

As we gathered the ingredients and prepared to start cooking, Abuela began to tell me the story of how she had learned to make Chilean Black-eyed Peas. She explained that the recipe had been given to her by a dear friend many years ago, who had learned it from her own grandmother.

According to Abuela, the key to making the perfect Chilean Black-eyed Peas was to start with fresh, high-quality ingredients. She showed me how to carefully select the black-eyed peas, making sure to choose only the finest ones. She also emphasized the importance of using fresh herbs and spices, which would give the dish its distinctive flavor.

As we cooked together in the kitchen, Abuela shared with me the memories of her childhood in Chile. She told me about the long summer days spent playing in the fields, the warm nights around the campfire, and the joy of gathering with family and friends to share a meal.

As the black-eyed peas simmered on the stove, filling the kitchen with a rich, savory aroma, Abuela told me about the importance of tradition and heritage. She explained that by learning to make dishes like Chilean Black-eyed Peas, we were not only preserving our family’s history, but also creating new memories to pass down to future generations.

Finally, after hours of cooking and stirring, the Chilean Black-eyed Peas were ready. Abuela carefully ladled the steaming stew into bowls, garnishing each serving with a sprinkle of fresh cilantro. As we sat down to eat, the flavors of the dish exploded on my tongue, filling me with a sense of warmth and nostalgia.

As I savored each bite of the Chilean Black-eyed Peas, I felt a deep connection to my roots and to the generations of women who had come before me. I realized that cooking was not just about following a recipe, but about carrying on a legacy and honoring the traditions of those who had taught me.

From that day on, I continued to make Abuela’s recipe for Chilean Black-eyed Peas, sharing it with my own family and friends. Each time I cooked the dish, I felt a sense of pride and gratitude for the lessons that Abuela had passed down to me.

Now, as I stand in my own kitchen, preparing a pot of Chilean Black-eyed Peas for my grandchildren, I think back to that summer day with Abuela. I am grateful for her wisdom, her love, and the gift of her cherished recipe. And as I stir the pot and inhale the fragrant aroma of simmering black-eyed peas, I know that the tradition will live on, just as strong and vibrant as ever.


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