Two-Bean Corn Chili

This is the workweek hero of vegan chili: dump everything in the slow cooker before you leave for the day, come home to a pot of layered, savory chili. The unusual bean combination of black-eyed peas and navy beans (instead of the more common kidney and pinto) gives this version a distinctly Southern character that sets it apart.

Black-eyed peas are smaller and creamier than typical chili beans, slipping into the broth and thickening it as they cook. Navy beans hold their shape better, providing textural contrast in every bowl.

The prepared mustard is the secret ingredient that elevates this from generic to genuinely interesting. A single teaspoon adds tangy depth that balances the sweet corn and tomato, the kind of subtle move home cooks rarely think to make in chili.

Kitchen Tips

• Drain and rinse the canned beans well, the canning liquid is salty and can throw off the seasoning
• Use fire-roasted tomatoes if available for added smoky depth
• Add the corn in the last hour of cooking to keep kernels firm and sweet
• Adjust the jalapeño amount to taste, this version is moderate
• Top with sliced avocado, shredded cheese, sour cream, or crushed tortilla chips

Variations

• Stir in a tablespoon of cocoa powder near the end for unexpected mole-like depth
• Add a can of diced green chiles for more Southwestern character
• Top with crumbled cornbread for a quick-and-easy chili cornbread bowl