There’s something downright irresistible about a bowl of Black-Eyed Pea Sweet Potato Chili. This deeply comforting dish wraps up sweet potatoes, earthy black-eyed peas, and a colorful medley of vegetables and spices into a hearty, nutritious meal you’ll want on repeat. Whether you’re looking for a vegan crowd-pleaser, something to meal prep for busy nights, or just an excuse to dig into a big bowl of goodness, this chili packs a punch of flavors far greater than its simple ingredients suggest. Expect smoky undertones, a gentle heat, and an abundance of texture in every spoonful.
Ingredients You’ll Need
The beauty of Black-Eyed Pea Sweet Potato Chili lies in its straightforward ingredient list. Each element contributes crucial flavor, color, or substance, ensuring every bite is balanced, vibrant, and memorable.
- Olive oil: Gives a rich, savory base for sautéing and brings out the natural sweetness of the vegetables.
- Yellow onion (chopped): Adds aromatic depth that lays the foundation for all the flavors to follow.
- Garlic cloves (minced): A touch of sharp, irresistible punch that infuses the whole chili.
- Sweet potato (peeled and diced): Delivers creamy texture and natural sweetness, perfectly offsetting the spices.
- Red bell pepper (chopped): Pops of color and delicate sweetness that brighten each bite.
- Canned black-eyed peas (drained and rinsed): Earthy and protein-packed, these make the chili satisfyingly hearty.
- Canned diced tomatoes: The tangy backbone, plus a little juiciness to keep everything beautifully stewy.
- Vegetable broth: Enhances savoriness while keeping it all plant-based and deeply comforting.
- Tomato paste: Concentrates tomato flavor, intensifying umami and thickening the chili.
- Ground cumin: Brings warmth and the essence of classic chili spice.
- Smoked paprika: Adds subtle smokiness and a lovely red hue—absolutely essential for depth.
- Chili powder: Provides heat and complexity, making every spoonful interesting.
- Salt: Pulls all those flavors together—don’t skip or skimp!
- Black pepper: Adds just the right amount of bite to offset the sweetness.
- Cayenne pepper (optional): For those who crave extra heat, a small amount goes a long way.
- Fresh cilantro or green onions (garnish): Offers color and a fresh finish that really makes everything pop on the table.
How to Make Black-Eyed Pea Sweet Potato Chili
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook, stirring occasionally, for about 4 to 5 minutes. You’ll know it’s ready when the onion has softened and turned slightly translucent—that’s when its sweetness starts to shine. Next, stir in the minced garlic and sauté for just 30 seconds. The moment you can smell its inviting aroma, you’re set!
Step 2: Build the Vegetable Base
Add your diced sweet potato and red bell pepper right into the pot. Give everything a good stir and let these veggies mingle with the onions and garlic for 5 minutes, just until they start to soften at the edges. This lets the sweet potato soak up all the savory flavors that have built up so far, ensuring that every chunk is delicious from the inside out.
Step 3: Add Beans, Tomatoes, and Spices
Pour in your drained black-eyed peas and the full can of diced tomatoes, juice included. Stir in the vegetable broth and tomato paste, making sure everything dissolves and melds smoothly. Now’s the time to sprinkle in the cumin, smoked paprika, chili powder, salt, black pepper, and cayenne if you’re feeling adventurous. Stir well to combine, then bring the whole pot to a lively simmer.
Step 4: Simmer to Perfection
Lower the heat and cover your pot, letting the chili gently bubble away for 20 to 25 minutes. This is when the magic happens—the sweet potatoes become meltingly tender, the broth thickens into a luscious stew, and all those spices fully infuse. Stir every now and then to keep things from sticking, and taste to adjust seasoning if needed before serving.
Step 5: Garnish and Serve
When you’re ready to dish up, spoon your Black-Eyed Pea Sweet Potato Chili into bowls and shower each one with a generous sprinkle of chopped cilantro or green onion. The garnish isn’t just for looks: it adds freshness and brightness that perfectly balances the warmth of the chili.
How to Serve Black-Eyed Pea Sweet Potato Chili
Garnishes
For that restaurant-style flourish, load up your bowls with an extra scattering of fresh cilantro or sliced green onions, a squeeze of lime for a citrusy zing, or even a dollop of vegan sour cream for a creamy contrast. A few crushed tortilla chips add crunch, making each bite of Black-Eyed Pea Sweet Potato Chili extra fun and festive.
Side Dishes
Serve your chili with a side of warm cornbread, fluffy rice, or even a scoop of quinoa for a more substantial meal. A crisp green salad with a tangy vinaigrette pairs beautifully and brightens up the richness of the dish, making weeknight dinners feel special.
Creative Ways to Present
Pile your Black-Eyed Pea Sweet Potato Chili into roasted sweet potato halves for a showstopper main, serve over a bed of cooked grains, or use as a topper for baked potatoes. It’s even fantastic as a taco or burrito filling—let your imagination guide you, because this chili is incredibly versatile.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Black-Eyed Pea Sweet Potato Chili in an airtight container in the refrigerator. The flavors deepen and meld overnight, so don’t be surprised if it tastes even better the next day! It’ll keep happily for up to four days, making it ideal for lunches or quick heat-and-eat dinners.
Freezing
This chili freezes beautifully. Simply portion into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the refrigerator or reheat straight from frozen—just add a splash of broth or water as needed.
Reheating
Gently reheat Black-Eyed Pea Sweet Potato Chili on the stove over medium, stirring occasionally, until hot throughout. You can also microwave it in a covered bowl, pausing to stir every minute or so for even heating. Taste and add a squeeze of lime or extra salt to wake up the flavors before serving.
FAQs
Can I use dried black-eyed peas instead of canned?
Absolutely, but you’ll need to soak and cook the dried black-eyed peas until tender before adding them to the chili. Plan ahead, as this adds prep and cooking time—canned beans are just a handy shortcut for busy days.
Is this chili spicy?
The heat level is pretty mild, mainly thanks to the smoked paprika and just a touch of chili powder and cayenne. It’s easy to adjust: for more spice, simply add extra cayenne or serve with hot sauce on the side.
Can I add other veggies to the chili?
Of course! Zucchini, corn, spinach, or kale all work beautifully and add their own unique flavors and nutrients. Stir in leafy greens during the last few minutes so they wilt but stay vibrant.
How can I make this chili more filling?
Many people love serving Black-Eyed Pea Sweet Potato Chili over brown rice, quinoa, or alongside warm bread for a heartier meal. Adding extra black-eyed peas or tossing in some lentils can also amp up the protein and fiber.
What toppings do you recommend besides cilantro or green onion?
Try sliced avocado, a sprinkle of vegan cheese, pickled jalapeños, or crunchy pumpkin seeds. The toppings are where you can really bring in your own personality and tailor each bowl to your taste!
Final Thoughts
I truly hope you’ll give this Black-Eyed Pea Sweet Potato Chili a spot on your dinner table soon. Its warmth, earthiness, and colorful simplicity make it a go-to for everything from cozy nights in to lively gatherings with friends. Every bite is nourishing comfort—so don’t wait, grab those ingredients, and let the magic begin!
Print
Black-Eyed Pea Sweet Potato Chili Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Black-Eyed Pea Sweet Potato Chili is a hearty and flavorful vegan chili that is perfect for a cozy meal. Packed with sweet potatoes, black-eyed peas, and a blend of spices, this chili is both satisfying and nutritious.
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 ½ cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper (optional)
For garnish:
- Chopped fresh cilantro or green onions
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add sweet potatoes and bell pepper, and cook for 5 minutes, stirring occasionally.
- Stir in black-eyed peas, diced tomatoes with juice, vegetable broth, tomato paste, cumin, smoked paprika, chili powder, salt, black pepper, and cayenne if using.
- Bring to a simmer, then reduce heat and cover. Cook for 20–25 minutes or until sweet potatoes are tender and the chili has thickened.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro or green onions.
Notes
- For a heartier meal, stir in a handful of spinach at the end or serve over cooked rice or quinoa.
- This chili stores well, and flavors deepen the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 9g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
