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# Soup Recipes: Blackeye Chili with Peanuts
- URL: https://www.foodconsumer.org/blackeye_chili_with_peanuts_0603110807/
- Published: 2011-06-02T21:06:00.000Z
- Updated: 2026-09-22T15:57:07.000Z
- Description: Blackeye peas, kidney beans, tomatoes and jalapenos simmer with oregano and cumin, then finish with chopped dry roasted peanuts and cornmeal. Makes seven cups, serving six to eight at 256 calories and 10 grams of fiber per serving.
- Author: Food Consumer
- Tags: Soups-calbeans, Recipes & Dining, #vivvo-import

**Blackeye Chili with Peanuts**

**2 tablespoons vegetable oil** 
**1 cup chopped onion (1 medium)** 
**1 cup chopped green bell pepper (1 medium)** 
**1 tablespoon minced garlic** 
**3 cups cooked\* or 2 cans (15 oz. each) blackeyes, drained** 
**1-1/2 cups cooked\* or 1 can (15 oz.) kidney beans, drained** 
**1 can (14.5 oz.) diced tomatoes, undrained** 
**1 tablespoon chopped jalapeno peppers** 
**2 teaspoons crushed oregano** 
**1 teaspoon ground cumin** 
**1/4 teaspoon salt** 
**1/2 cup finely chopped dry roasted peanuts** 
**1 tablespoon yellow cornmeal**

**\*1 cup dry makes 3 cups cooked.** 
**1/2 cup dry makes 1-1/2 cups cooked.**

In a large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 minutes. Add blackeyes, kidney beans, tomatoes, jalapeno peppers, oregano, cumin and salt. Cover and simmer 15 minutes. Stir in peanuts and cornmeal. Cover and simmer 5 minutes or until slightly thickened.  
Makes 7 cups. Serves 6-8.

**Nutritional Information per Serving:**

Calories 256, Protein 13 g, Carbohydrates 33 g, Fat 10 g, Calories from fat 33%, Cholesterol 0 g, Fiber 10 g, Folate 227 mcg, Sodium 229 mg

Source: calbeans.org/republished with permission