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.
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
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.
Notes
- Make it Spicier: Adjust cayenne or add diced jalapeños.
- Protein Boost: Stir in cooked quinoa or lentils.
- Smoky Flavor: Add smoked paprika or chipotle powder.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
- Thicker Chili: Mash some sweet potatoes and beans or let simmer uncovered.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker, or Instant Pot
- Cuisine: American