White Chicken Chili with Black Eyed Peas

We’ve got another great treat from Chef David.  Chef David’s White Chicken Chili with Black Eyed Peas is perfect for your Superbowl XLV get together!


  • 2 (8 ounce) chicken breasts 
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 medium carrot, grated
  • 2 cloves garlic, minced
  • 1 pound dried black eyed peas, soaked and rinsed
  • 1 can Cannellini beans
  • 32 ounces chicken stock
  • 1 Poblano chili pepper
  • 1 Cubanelle chili pepper
  • 1 Anaheim chili pepper
  • 1 Jalapeno chili pepper
  • 3 whole cloves
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 bay leaves
  • Kosher salt and pepper to taste


Preheat the 4 quart stockpot over medium heat.  Preheat broiler to 550°F.

Season chicken breast aggressively with kosher salt on both sides and cook  in the stockpot for 5 minutes; flip over chicken breast and cook for an additional 5 minutes.  Remove chicken from pot and set aside.

Add ½ the olive oil into the stockpot, then add carrots, celery and onions; season with salt and people.  Cook vegetables until onions are translucent; about 5 minutes. 

In the 3 quart Stainless Steel Mixing Bowl, add the Poblano pepper, Cubanelle pepper, Anaheim pepper, and Jalapeno pepper; coat peppers with remaining oil and place under broiler until slightly charred on all sides.

Add the chicken stock (except 1 cup) and black eyed peas to stockpot.  Shred chicken; place in stockpot with cloves, cumin, coriander, and the bay leaves. 

Remove peppers from the broiler and tear off stems.  Add chili peppers to a food processor along with 4 ounces of chicken stock; puree until smooth.  Insert mixture into stockpot. 

In the food processor, add Cannellini beans, garlic and remaining chicken stock; puree until spoon.  Add bean puree to stockpot – this mixture will add the thickness to the chili.

Cook chili until the black eyed peas are tender.

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