Chicken & Black-Eyed Pea Chili + Cheddar & Scallion Skillet Cornbread Dinner

This delightful Chicken and Black-Eyed Pea Chili highlights the magic of a well-stocked pantry. This dish transforms basic ingredients like onions, spices, canned tomatoes, and beans into a comforting, family-friendly meal. The secret? A splash of brine from pickled jalapenos (or distilled white vinegar), added just before serving. This doesn’t make the chili spicy but enhances the flavors, adding a vibrant touch that elevates the slow-cooked goodness. And trust me, this chili tastes even better the next day, so try to save some leftovers—good luck with that!

Now, let’s talk about this delicious Cheddar and Scallion Skillet Cornbread, the perfect companion to the chili. After experimenting with numerous cornbread recipes over the years, I consider this one a standout. The cornbread, with its slight tang from buttermilk and sharp cheddar, pairs wonderfully with savory stews, greens, and chili. It’s equally delicious without the cheese for a simpler version. The key to its perfection is using a piping-hot cast-iron skillet, which ensures a beautiful crust. Be sure to preheat the skillet in the oven while you measure and mix to achieve the best results. Plus, leftover cornbread toasted the next day is pure bliss.

I always get excited to put my cast-iron skillet to good use, and this cornbread recipe is a perfect excuse. And honestly, who doesn’t love leftovers that taste even better the next day? Whether you’re planning ahead for a gathering or simply enjoying the process of cooking and savoring each bite, these two recipes are sure to delight.

Not a fan of cornbread? Other homemade breads that pair well with chili are: Irish Brown Soda Bread, and 10 Grains Harvest Bread.

Make this Romaine & Shaved Celery Salad with Buttermilk Ranch Dressing while the chili and cornbread are cooking! It only takes a few minutes to prepare and is a perfect complement to the richness of chili. The crunchy, fresh, and light salad pairs well with the hearty dish. Plus, the buttermilk used in the dressing can be shared with the cornbread recipe, making efficient use of your ingredients.

Robin Ward

Chicken & Black-Eyed Pea Chili

This pot of Chicken and Black-Eyed Pea Chili is a hearty, delicious, and budget-friendly meal that serves six—your wallet and taste buds will thank you! Perfect for any time of year, this family-friendly dish is especially great on New Year's Day.

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Servings: 6

Course: dinner, lunch, Main Course

Ingredients Equipment Method

Ingredients

  

• 2 Tbsp olive oil
• 1½ (680g) lbs boneless, skinless chicken breasts and/or thighs, cut into bite-size pieces (The bite-sized pieces are savory and provide a great chewy texture, unlike ground meat, which can get lost in chili.)
• 2 tsp kosher salt
• 1 large red onion, finely dices
• 2 bell peppers (whatever color you like), stemmed, seeded, and finely diced
• 4 garlic cloves, minced
• 1 Tbsp ground cumin
• 1 Tbsp ground red chile powder
• 1 Tbsp dried oregano
• 1 28 oz (794g) can diced or crushed tomatoes I used whole tomatoes, but I found they didn't break down sufficiently during the simmering process. To address this, I opted to chop them with scissors, ensuring a smoother consistency. Crushed or diced tomatoes work best.)
• 1 15½ oz (445g) can black-eyed peas
• 3 Tbsp picking liquid from jar of pickled jalapeno chiles (Or 1½ Tbsp distilled white vinegar)
• hot sauce, sour cream, grated Cheddar cheese, sliced avocado, cilantro, pickled jalapeno chiles, and sliced scallions for serving (all optional)

Equipment

• 1 large heavy-bottomed pot like a Dutch oven

Method

 

1. In a large, heavy pot heated over medium-high heat, warm the olive oil. Add the chicken in a single layer, working in batches if necessary, and sprinkle with 1 tsp of salt (divide the salt between the batches if needed). Cook, stirring occasionally, until browned all over, about 15 minutes. Add the onion, bell peppers, garlic, cumin, chili powder, and oregano, and cook, stirring occasionally, until the vegetables begin to soften and brown in spots, about 10 minutes. Add the tomatoes with their juice, the black-eyed peas with their liquid, and the remaining 1 tsp of salt. Bring the mixture to a boil, then immediately lower the heat to a gentle simmer.
2. Cover the pot with the lid slightly ajar to let some steam escape. Cook, stirring occasionally and breaking up the tomatoes as you stir, until all the flavors have melded and the chicken is very tender, about 1 hour. (If you are using thighs, the meat will begin to shred.) Add the pickled jalapeno liquid, then taste the chili and add more jalapeno liquid and/or salt if needed. For enhanced flavor, let the chili cool down, cover, and refrigerate it overnight, then reheat it the next day. The flavor will be even better.
3. If using, set out the hot sauce, sour cream, Cheddar cheese, avocado, cilantro, pickled jalapenos, and scallions. Serve the chili piping hot.

Black-eyed peas are a powerhouse of fiber, protein, vitamins, and minerals. Beyond their impressive nutrient profile, they may offer additional health benefits. Plus, they provide an affordable way to enhance your family’s meals with nutritious ingredients. Cooking with black-eyed peas is a delicious and economical choice for nourishing your loved ones.

Robin Ward

Skillet Cornbread with Cheddar & Scallions

This easy skillet cornbread with sharp Cheddar and scallions is a flavorful twist on classic cornbread. Serve it with a big bowl of hearty chili and dig in!

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Servings: 6

Course: #sidedish, Bread

Ingredients Equipment Method Notes

Ingredients

  

• 1 (120g) cup all-purpose flour
• 1 (140g) cup stone-ground yellow cornmeal
• 3 Tbsp sugar
• 2 tsp baking powder
• 2 tsp kosher salt
• 2 eggs
• 1¼ (300ml) cups buttermilk
• 7 (100g) Tbsp unsalted butter, melted and cooled
• ¾ (75) cup coarsely grated sharp white Cheddar cheese
• 6 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced

Equipment

• 1 8 to 9-inch (20-cm) cast-iron skillet

Method

 

1. Preheat your oven to 425℉ (220℃). At the same time, place an 8-inch (920-cm) cast-iron skillet in the oven to get it really hot.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, buttermilk, and 6 Tbsp (85g) of the butter until well blended. Pour the egg mixture into the flour mixture and stir everything well to combine. Stir in the cheese and scallions.
3. Carefully take the skillet out of the oven and add the remaining 1 Tbsp butter to it. Tilt the skillet to spread the butter evenly over the bottom and sides. Use a rubber spatula to scrape the batter into the skillet and smooth it into an even layer. Return the skillet to the oven and turn down the oven temperature to 400℉ (200℃). Bake the cornbread until it's beautifully golden brown, firm to the touch, and a toothpick inserted in the center comes out clean, about 25-30 minutes.
4. Let the cornbread cool for at least 10 minutes. Serve warm or at room temperature, cut into wedges. It is best served straight from the skillet. Store any leftovers in an airtight container at room temperature for up to 3 days (toast before serving).

Notes

Do not forget to reduce the oven temperature when putting the cornbread in the oven!

Robin Ward

Romaine & Shaved Celery Salad with Buttermilk Ranch Dressing

Enjoy crispy, fresh, and crunchy Romaine topped with a garlicky buttermilk ranch dressing that's simple and quick to prepare in just minutes! This delicious and healthy dressing perfectly complements the very thinly shaved celery, creating a delightful and refreshing salad that's sure to please your taste buds.

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Servings: 4

Course: #brunch, Appetizer, dinner, lunch, Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ¼ (60ml) cup buttermilk (Shake the container before measuring.)
• 2 Tbsp mayonnaise
• 2 tsp white balsamic vinegar (Or red wine vinegar.)
• 1 small garlic clove, minced
• ½ tsp garlic powder
• ½ tsp kosher salt
• small handful of fresh chives, minced
• 3 hearts romaine lettuce (Roughly chopped.)
• 3 large celery stalks, thinly sliced on the diagonal
• ½ tsp coarsely ground black pepper
• handful of cherry tomatoes for garnish (Optional)

Method

 

1. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, minced garlic, garlic powder, salt, and chives. Place the romaine and celery on top. At this point you can cover the bowl with a kitchen towel an let it sit for a couple of hours in the refrigerator. Right before serving, gently toss everything together. Sprinkle with the pepper and serve immediately.

Notes

• This recipe calls for two types of garlic to achieve a flavor that closely resembles true ranch dressing, without the weird additives. Using either garlic powder or minced garlic alone results in a good dressing, but the combination of both is what makes it taste like authentic ranch dressing.
• I gave the romaine a rough chop, dressed it, served it, and stored the leftovers. When I served it the next day, it was just as good. The dressing did not make the salad soggy at all! Usually, leftover salad gets soggy and often gets thrown out, but this time, it stayed crisp and delicious. It stays crisp and delicious every time I’ve made it.

Recipes slightly adapted from Julia Turshen’s Now and Again.

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