Remove black-eyed peas from the freezer to begin thawing.
Slice tomatoes in half, and remove and discard the seeds. Then, chop tomatoes into ¼-inch dice. Chop peppers and onion into ¼-inch dice as well. Chop garlic and seeded jalapeno.
Brown vegan beef if it is not pre-cooked. Chop into coarse chunks.
Put Instant Pot on saute setting and heat 2 teaspoons of olive oil. Add chopped onions and cook until softening.
Add chopped peppers, garlic, jalapeno, and spices, and cook for a couple of minutes while stirring.
Add chopped tomatoes and continue sauteing for 10 minutes until the tomatoes break down.
Cancel the saute mode on the Instant Pot. Add the black-eyed peas, vegan beef broth, and vegan beef. Stir and taste the broth, adjusting salt if needed.
Place the lid on the Instant Pot, close the steam valve, and set the Instant Pot to high-pressure cook mode for 10 minutes.
When pressure cook is done, allow the Instant Pot to sit for 10 minutes in natural release mode with the steam valve closed. After 10 minutes, open the valve and release any remaining steam.
Cook chili - stove top
Heat a soup pot with 2 teaspoons of olive oil. Saute chili ingredients as per the Instant Pot instructions.
After the tomatoes have broken down, add the black-eyed peas, vegan beef broth, and vegan beef. Stir to mix and taste the broth, adjusting salt if needed.
Bring the chili to a boil, lower the heat and cook with a loose lid on the pot for 30-45 minutes.
Store
Black-eyed pea chili can be stored in a covered container in the refrigerator for a week or for three months in the freezer.
Notes
Frozen black-eyed peas - Take peas from the freezer and let them thaw while chopping vegetables and gathering spices.Saute and roast the dry spices with the onion and garlic before adding juicy tomatoes.Tomatoes - Cut tomatoes in halves or quarters and remove seeds before chopping them. Discards the seeds and the extra tomato juice. Chop the tomatoes into small, ¼-inch dice, so they become saucy in the chili.Beyond burger - If using beyond burger for the vegan beef in this recipe, use two burger patties. Brown them lightly and chop them into coarse chunks before adding them to the black-eyed pea chili.