This hearty and flavorful plant-based chili combines the earthiness of black-eyed peas with the natural sweetness of sweet potatoes. It's a nutritious and satisfying dish that's perfect for any occasion.

Why You’ll Love This Recipe

Nutritious and Filling: Packed with protein-rich black-eyed peas and fiber-loaded sweet potatoes, this chili is both healthy and hearty.
Easy to Prepare: With straightforward ingredients and simple steps, it's an ideal recipe for both novice and experienced cooks.
Versatile Cooking Methods: Whether you prefer using a stovetop, slow cooker, or Instant Pot, this recipe adapts seamlessly to your preferred method.
Great for Leftovers: The flavors deepen over time, making the chili even more delicious the next day.

Ingredients

8 ounces uncooked black-eyed peas
4 cups water
2 cups vegetable broth
2 small sweet potatoes, peeled and diced
2 cloves garlic, minced
1 yellow onion, diced
3 stalks celery, diced
1 medium bell pepper, diced
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 can (14.5 ounces) diced tomatoes with liquid
½ teaspoon turmeric
1 tablespoon chili powder
¼ teaspoon cayenne pepper
½ cup fresh cilantro, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Soak the Peas: Place the black-eyed peas in a large pot and cover with water. Soak overnight (approximately 8 hours), then drain.
Cook the Base: Add 4 cups of fresh water, vegetable broth, sweet potatoes, garlic, onion, celery, and bell pepper to the pot with the soaked peas. Stir well, cover, and cook over medium heat for 45 minutes, stirring occasionally.
Add Seasonings: Incorporate molasses, apple cider vinegar, soy sauce, diced tomatoes (with liquid), turmeric, chili powder, and cayenne pepper. Stir thoroughly, cover, and continue cooking over medium heat for an additional 45 minutes, or until all ingredients are tender.
Serve: Garnish with fresh cilantro and serve hot.

Servings and Timing

Servings: This recipe yields 6 servings, with each serving being approximately 1 cup.
Preparation Time: 15 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 45 minutes (excluding soaking time)

Variations

Protein Boost: Add cooked quinoa or lentils for an extra protein punch.
Spice Level: Adjust the cayenne pepper to your preferred heat level, or add diced jalapeños for more kick.
Greens Addition: Stir in fresh spinach or kale during the last 10 minutes of cooking for added nutrients.
Smoky Flavor: Incorporate a teaspoon of smoked paprika or chipotle powder for a smoky undertone.

Storage/Reheating

Storage: Allow the chili to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
Freezing: Place cooled chili in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
Reheating: Thaw frozen chili overnight in the refrigerator. Reheat on the stovetop over medium heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway.

FAQs

What can I serve with this chili?

This chili pairs well with cornbread, rice, or a fresh green salad.

Can I use canned black-eyed peas?

Yes, using canned black-eyed peas can reduce cooking time. Rinse and drain them before adding during the last 30 minutes of cooking.

Is this recipe gluten-free?

To make it gluten-free, substitute soy sauce with tamari or coconut aminos.

How can I make this chili spicier?

Increase the amount of cayenne pepper or add chopped fresh chili peppers.

Can I add meat to this recipe?

Certainly, browned ground turkey or beef can be added for a non-vegetarian version.

What other beans can I use?

Kidney beans, black beans, or pinto beans are good alternatives.

How do I thicken the chili?

If you prefer a thicker consistency, mash some of the sweet potatoes and beans, or let the chili simmer uncovered to reduce liquid.

Can I cook this in an Instant Pot?

Yes, combine all ingredients in the Instant Pot, select the "Bean/Chili" setting, and cook according to the manufacturer's instructions.

How long does it last in the fridge?

The chili stays fresh for up to 4 days when refrigerated in an airtight container.

Can I omit the molasses?

Yes, but the molasses adds a depth of flavor. You can substitute it with maple syrup or leave it out if preferred.

Conclusion

This Black-Eyed Pea Sweet Potato Chili is a delightful blend of flavors and textures, offering a nutritious and comforting meal.

Black-Eyed Pea Sweet Potato Chili

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Author: Emmily
Total Time: 1 hour 45 minutes
Yield: 6 servings
Diet: Vegan

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Description

This hearty and flavorful plant-based chili combines the earthiness of black-eyed peas with the natural sweetness of sweet potatoes. It's packed with protein, fiber, and bold spices, making it a perfect comfort food for any season. Whether cooked on the stovetop, in a slow cooker, or an Instant Pot, this dish is easy to prepare and great for leftovers.

Instructions

Soak the Peas: Place black-eyed peas in a pot, cover with water, and soak overnight (8 hours). Drain before cooking.
Cook the Base: Add 4 cups of fresh water, vegetable broth, sweet potatoes, garlic, onion, celery, and bell pepper to the pot. Stir, cover, and cook over medium heat for 45 minutes, stirring occasionally.
Add Seasonings: Mix in molasses, apple cider vinegar, soy sauce, diced tomatoes (with liquid), turmeric, chili powder, and cayenne pepper. Cover and continue cooking for another 45 minutes, until all ingredients are tender.
Serve: Garnish with fresh cilantro and serve hot.