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
Scale
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
