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