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Chili Gumbo



  • 3/4 cup dried black-eyed peas
  • 2 cups water
  • 1 bouillon cube
  • 1/2 pound extra-lean ground beef
  • 1 cup chopped onion
  • 2 minced garlic cloves
  • 1 (16 ounce) can tomatoes
  • 1 (4 ounce) can green chiles, drained
  • 1 cup beef broth
  • 1 bay leaf
  • 1 teaspoon chili powder
  • Dash of cayenne pepper, to taste
  • 2 cups fresh cut okra or 1 (10 ounce) package frozen okra
  • 1/2 teaspoon gumbo file powder
  • 2 cups steamed rice


  1. Sort peas, then cover with water 2 inches above level of peas. Set aside to soak for 6 to 8 hours.
  2. Drain peas, discarding water.
  3. In a medium saucepan, combine soaked peas, 2 cups water and bouillon. Bring to a boil; reduce heat. Cover and simmer until peas are tender, about 30 minutes.
  4. Brown beef in a heavy pot until no longer pink.
  5. Add onion and garlic. Cook and stir 2 to 3 minutes.
  6. Stir in tomatoes and their juice, green chiles, broth, bay leaf, chili powder and cayenne pepper. Cover and simmer 10 minutes.
  7. Add black-eyed peas, including cooking liquid, to beef mixture. Stir in okra. Cover and simmer 10 minutes longer.
  8. Remove 1/2 cup liquid from gumbo. Stir in file powder. Return to gumbo, stirring constantly.
  9. Serve over cooked rice.

Yield: 6 servings

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