Crockpot Black-Eyed Peas Stew, Fat-Free

black-eyed peas stewAfter cooking up all of that flavorful vegetable stock this week, I couldn’t wait to use it. But the last thing I wanted to do was spend an hour in the kitchen cooking because, well, sometimes there just are better things to do.  So I did what I do when I want a great-tasting meal without having to spend more than 15 minutes in the kitchen– I made a slow cooker black-eyed peas stew. A fat-free one.

I have had this rather, ahem, healthy craving for black-eyed peas for weeks now and last weekend, grocery-shopping in the frozen vegetable aisle (one of my favorite haunts for healthy and frugal veggies), I found a bag of frozen black-eyed peas. No soaking required! I did a little dance in my head. Later, back home when I smelled them simmering in the crockpot along with an intoxicating medley of chipotle, adobo and cumin, I did another dance. This time not in my head.

Slow cooker black-eyed peas stewBut honestly, this stew is just SO GOOD. Smoky and spicy and warm and comforting — and super, super healthy — all at the same time. Even better, like I promised, it takes no more than 15 minutes to put together. You do need to plan ahead, though, since this is a slow cooker recipe. Don’t plan on eating within 15 minutes. This is the perfect recipe to throw together before going to bed. When you wake up in the morning and smell the aroma, trust me, you will be the one dancing.

Here’s the recipe. And if you’re in the mood for more fat-free crockpot goodness, don’t forget to check out  this  Fat-Free Crockpot Chili — perfect eats for the Superbowl.

Enjoy, all!

black-eyed peas stew

4.3 from 4 reviews
Black-Eyed Peas Slow Cooker Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8
  • 1 large onion, chopped
  • 2 medium carrots, cut in a ½-inch dice or thinly sliced in rounds
  • 3 celery stalks, cut in a ½-inch dice
  • 1 large bell pepper, cut in a ½-inch dice. I used green but you can use any color.
  • 1 sweet potato, cut in a ½-inch dice (optional but very tasty)
  • 3 cups black eyed peas (if using frozen, like I did, you can use these without any prep. If using dried, use 1 cup dried peas and soak overnight or at least 8 hours, then drain and rinse)
  • 1 cup pureed tomatoes
  • 1 tsp dried, crumbled sage
  • 2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 chipotle chili in adobo sauce, finely minced
  • 4 cups vegetable stock
  • Salt to taste
  • Coriander for garnish
  1. Place all the ingredients in a crockpot, add the stock and mix well.
  2. Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
  3. Garnish with coriander and serve hot with brown rice, quinoa, or crusty whole wheat bread.

 Fat free Black-Eyed Peas Stew

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  1. says

    I tried this yesterday using dried black-eyed peas that had been soaked for 24 hours. For some reason the peas and even the vegetables were not done, even after 6-1/2 hours in the slow cooker. I threw it all into a pot and simmered it for an hour and everything was done perfectly–it was delicious, and my husband couldn’t stop raving about it!

    • says

      Hi Lauren, thanks for the feedback– I will add your experience to the instructions. I used frozen black eyed peas which might have softened more easily in the crockpot. But the vegetables ought to have cooked. Did you have your slow cooker on a high setting?

  2. Miranda says

    This was delicious! Warm, a bit spicy and very comforting for winter weather. I spend almost 20 minutes searching for the Chipotle Chili in Adobo sauce (it’s in a tiny can in a tiny section in my grocery store and it happened to be the last one) but it was very worth it. It adds a delicious flavor that is hard to find in vegan food. I’ll be referring to your site often for more great recipes!

  3. Darlene Rodgers says

    I’m making this today for our new years dinner cuz it looks delish and easy.. well, somehow I managed to mess up and use ginger instead of cumin :( :( Darn those people that cook in my kitchen at times, don’t they know everything has it’s own spot to be in)
    So, since I already stirred it, I had no choice but to let it be, add some cumin and see how it comes out… lol.
    I might need to go get a back up can of peas or something..

  4. Jody says

    This was delicious……however, I misread the directions and put a WHOLE CAN of chipotles in the stew instead of just one. WOW! I like spicy dishes, but my family was sweating. Great recipe!!

  5. Minakshi says

    Thank you for this recipe. I tried it today and it was delicious, had it with a combo of quinoa / brown rice. I didn’t have Chipotle Chili in Adobo sauce, I chopped up a Jalapeno and used that, gave it a good spice kick. My husband loved it too.
    Next on my list, to try one of your pancake recipes, they all look healthy and delicious!

  6. Bev says

    I made this recipe using dried peas. Even though I soaked them overnight and they cooked for an entire day in the crock pot, the peas never got quite tender enough. I would recommend using frozen.

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