If you’re searching for a heartwarming, nourishing meal that bursts with flavor and comfort, this Black-Eyed Pea Sweet Potato Chili Recipe is about to become your new favorite. It’s a brilliant marriage of creamy black-eyed peas and sweet, tender sweet potatoes woven together with fragrant spices and rich tomato goodness. This chili is not just delicious but also packs a vibrant color palette and a satisfying texture that invites you to slow down and savor every bite.

Black-Eyed Pea Sweet Potato Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Black-Eyed Pea Sweet Potato Chili Recipe is how it combines simple, wholesome ingredients to create layers of flavor. Each one plays a crucial role—whether it’s adding sweetness, spice, or depth—to transform everyday pantry staples into a comforting bowl of chili.

Black-eyed peas (8 ounces): The hearty base, providing creamy texture and protein-rich goodness.
Water (4 cups): Essential for soaking and cooking the black-eyed peas to tender perfection.
Vegetable broth (2 cups): Deepens the flavor and adds a savory richness to the chili.
Sweet potatoes (2 small, peeled and diced): Bring natural sweetness and body, balancing the spices.
Garlic (2 cloves, minced): Adds aromatic pungency and warmth.
Yellow onion (1, diced): Lends a subtle sweetness and depth as it cooks down.
Celery (3 stalks, diced): Provides mild earthiness and a touch of crunch.
Bell pepper (1 medium, diced): Brightens the chili with a fresh, sweet note.
Molasses (1 tablespoon): A secret ingredient that enriches the chili with dark, complex sweetness.
Apple cider vinegar (1 tablespoon): Adds a tangy contrast to balance the richness.
Soy sauce (1 tablespoon): Boosts umami depth and saltiness.
Diced tomatoes (1 can, 14.5 ounces, with liquid): Create a luscious, saucy base bursting with acidity.
Turmeric (½ teaspoon): Offers a subtle earthiness and a beautiful golden hue.
Chili powder (1 tablespoon): Brings vibrant warmth and chili flavor.
Cayenne pepper (¼ teaspoon): Adds just a hint of heat that lingers pleasantly.
Fresh cilantro (½ cup, chopped): The fresh herbaceous finish that lifts the whole chili.

How to Make Black-Eyed Pea Sweet Potato Chili Recipe

Step 1: Soak the Black-Eyed Peas

Begin by placing your black-eyed peas in a large pot, covering them with fresh water, and allowing them to soak overnight—about eight hours. This crucial step softens the peas, cutting down cooking time and improving their digestibility. Once soaked, be sure to drain the soaking water before moving on.

Step 2: Cook the Base

Into your pot, add four cups of fresh water, the vegetable broth, diced sweet potatoes, minced garlic, chopped onion, celery, and bell pepper. Stir everything together, cover the pot, and bring it to a gentle simmer over medium heat. Let all those fresh veggies and legumes mingle and become tender for about 45 minutes. Stir occasionally to prevent sticking and help distribute flavors evenly.

Step 3: Add Seasonings and Tomatoes

Now comes the magic: stir in the molasses, apple cider vinegar, soy sauce, and the entire can of diced tomatoes with their juice. Sprinkle in turmeric, chili powder, and cayenne pepper, then cover the pot again. Allow everything to cook together for another 45 minutes, until the sweet potatoes and peas are tender and the chili’s flavors have fully developed into a rich, comforting stew.

Step 4: Garnish and Serve

Once perfectly cooked, remove the chili from heat and sprinkle generously with fresh chopped cilantro. This adds a bright, herbal freshness that contrasts beautifully with the deep, spiced flavors of the chili. Ladle it hot into bowls and get ready to enjoy a wholesome, heartwarming meal.

How to Serve Black-Eyed Pea Sweet Potato Chili Recipe

Garnishes

Fresh cilantro is a natural partner for this chili. But don’t hesitate to get creative with a dollop of tangy Greek yogurt or a sprinkle of sharp cheddar cheese if you tolerate dairy. A squeeze of fresh lime juice can also brighten up each bite and add a zesty punch.

Side Dishes

This chili pairs wonderfully with warm cornbread or crusty whole-grain bread to soak up every delicious drop. For a lighter side, serve it alongside a crisp green salad with a lemon vinaigrette that complements the chili’s earthy sweetness.

Creative Ways to Present

Take your chili presentation up a notch by serving it in rustic bread bowls for a cozy meal-in-a-bowl experience. Alternatively, spoon the chili over fluffy cooked rice or even roasted cauliflower rice to vary texture and bulk. For an inviting party idea, turn it into a chili bar with toppings like avocado slices, jalapeños, shredded cheese, and green onions.

Make Ahead and Storage

Storing Leftovers

This Black-Eyed Pea Sweet Potato Chili Recipe is perfect for making ahead and tastes even better the next day once the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Chili freezes beautifully, making it an excellent option for meal prep. Portion your chili into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge.

Reheating

To reheat, warm the chili gently in a saucepan over medium-low heat, stirring occasionally. You might need to add a splash of water or broth if it thickened too much. Heating slowly helps keep the sweet potatoes tender and the flavors vibrant.

FAQs

Can I use canned black-eyed peas instead of dried?

Absolutely! Using canned black-eyed peas speeds up the process since they are already softened. Just rinse them well and add them in when you add the seasonings, reducing cooking time accordingly to avoid overcooking the sweet potatoes.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free soy sauce or tamari. It’s a great choice for those avoiding gluten but craving a hearty and satisfying chili.

How spicy is this chili?

The heat level is mild to moderate, thanks to just a quarter teaspoon of cayenne pepper. You can easily adjust the spice by adding more cayenne or a pinch of chili flakes if you prefer a bolder kick.

Can I substitute other types of beans?

While black-eyed peas give this chili its unique flavor and creaminess, you can experiment with other beans like pinto or kidney beans. Keep in mind cooking times and flavors may vary slightly.

Is this recipe vegan-friendly?

Yes, the entire Black-Eyed Pea Sweet Potato Chili Recipe is vegan and packed with plant-based protein and nutrients, making it suitable for vegan and vegetarian diets alike.

Final Thoughts

This Black-Eyed Pea Sweet Potato Chili Recipe is more than just a meal—it’s an invitation to cozy up with a bowl of wholesome goodness that feels like a warm hug on a chilly day. Its rich flavors, vibrant textures, and nourishing ingredients make it one of those dishes that’s perfect for gathering loved ones or simply treating yourself with care. Give it a try, and you’ll find yourself reaching for this recipe again and again.

Black-Eyed Pea Sweet Potato Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 26 reviews

Author: admin
Total Time: 9 hours 45 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

This hearty and flavorful Black-Eyed Pea Sweet Potato Chili is a comforting plant-based dish perfect for cozy meals. Packed with nutritious black-eyed peas, tender sweet potatoes, and a blend of aromatic spices, this chili offers a rich, savory taste with a subtle sweetness from molasses. Simmered gently to develop depth, it’s an ideal recipe for a satisfying vegetarian lunch or dinner.

Ingredients

Scale

Legumes and Vegetables

8 ounces uncooked black-eyed peas
2 small sweet potatoes, peeled and diced
2 cloves garlic, minced
1 yellow onion, diced
3 stalks celery, diced
1 medium bell pepper, diced

Liquids and Broth

4 cups water
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (with liquid)
1 tablespoon soy sauce
1 tablespoon apple cider vinegar

Seasonings and Spices

1 tablespoon molasses
½ teaspoon turmeric
1 tablespoon chili powder
¼ teaspoon cayenne pepper
½ cup fresh cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Soak the Peas: Place the uncooked black-eyed peas in a large pot. Cover them completely with water and soak overnight for about 8 hours. This step helps to soften the peas and reduce cooking time. After soaking, drain the peas thoroughly.
Cook the Base: In the same pot, add 4 cups of fresh water, 2 cups vegetable broth, peeled and diced sweet potatoes, minced garlic, diced yellow onion, diced celery, and diced bell pepper. Stir the mixture well. Cover the pot and cook over medium heat for 45 minutes, stirring occasionally to prevent sticking, until the vegetables start to become tender and flavors meld.
Add Seasonings: Stir in the molasses, apple cider vinegar, soy sauce, diced tomatoes with their liquid, turmeric, chili powder, and cayenne pepper. Mix thoroughly to combine all the flavors. Cover the pot again and continue to cook over medium heat for an additional 45 minutes. Cook until the black-eyed peas are tender and all the ingredients have softened and blended beautifully.
Serve: Once the chili is cooked through and flavors are well combined, remove from heat. Serve hot, garnished generously with fresh chopped cilantro to add a fresh herbal aroma and vibrant color.

Notes

Soaking the black-eyed peas overnight is essential for an even cook and to reduce cooking time.
If you prefer a thicker chili, cook uncovered for the last 15 minutes to let excess liquid evaporate.
This chili can be stored in the refrigerator for up to 4 days and tastes even better the next day.
For a spicier version, increase the cayenne pepper or add chopped jalapeños.
Serve with rice, cornbread, or tortilla chips for a complete meal.

Prep Time: 8 hours 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Southern