If you’re craving a hearty, comforting meal that feels like a warm hug from the inside, this Black-Eyed Pea Sweet Potato Chili Recipe will quickly become your new favorite. It brings together the earthy creaminess of black-eyed peas, the natural sweetness of tender sweet potatoes, and a perfect blend of spices that cozy up your taste buds without overwhelming them. Whether you’re looking for a vibrant weeknight dinner or a satisfying plant-based dish to impress guests, this chili delivers amazing flavor, texture, and color in every bite.
Ingredients You’ll Need
Simple ingredients create magic in this Black-Eyed Pea Sweet Potato Chili Recipe. Each element is essential, contributing layers of flavor, vibrant color, or comforting texture that make the dish truly special.
- Olive oil: The perfect base for sautéing veggies and unlocking their flavors.
- Yellow onion: Adds a natural sweetness and depth when softened.
- Garlic: Minced for that aromatic punch that brightens the chili.
- Red bell pepper: Brings a sweet crunch and beautiful red hue.
- Sweet potato: The star ingredient for creamy texture and subtle sweetness.
- Chili powder: A classic spice that defines the chili’s warm flavor.
- Ground cumin: Adds earthy and smoky notes that make the spice blend sing.
- Smoked paprika: Brings a subtle smokiness that deepens the flavor.
- Cayenne pepper (optional): A gentle kick of heat for those who like it spicy.
- Salt: Enhances every ingredient’s natural taste.
- Black pepper: Adds a bit of sharpness and balance.
- Cooked black-eyed peas: The creamy, protein-packed legume that shines in this recipe.
- Diced tomatoes: Adds acidity and chunky texture.
- Vegetable broth: Creates the perfect base for simmering and melding flavors.
- Tomato paste: Intensifies the tomato flavor and thickens the chili.
- Maple syrup (optional): A touch of sweetness to balance the spices.
- Lime juice: Brightens and freshens the overall flavor with a citrusy zing.
- Fresh cilantro: For a fresh, herby garnish that completes the dish beautifully.
How to Make Black-Eyed Pea Sweet Potato Chili Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent, releasing sweet aromas. Then add the minced garlic, red bell pepper, and diced sweet potato. Stir and cook everything together for about 5 more minutes to soften the veggies slightly and build that foundational flavor.
Step 2: Add Spices
Now it’s time to sprinkle in the chili powder, cumin, smoked paprika, optional cayenne pepper, salt, and black pepper. Mix everything well to coat the vegetables with these warm spices, allowing their fragrances to bloom and meld perfectly with the veggies.
Step 3: Pour in the Main Ingredients
Add the cooked black-eyed peas, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir everything together to combine the ingredients fully. This is the moment when the dish starts transforming into a deeply flavorful and hearty chili.
Step 4: Simmer to Perfection
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. This gives the sweet potatoes time to become tender and the liquid to thicken, creating a rich and comforting texture that you’ll love.
Step 5: Final Balancing Touches
Once the chili is thick and the sweet potatoes are soft, stir in the optional maple syrup for a hint of sweetness and the fresh lime juice to brighten all the flavors. Taste and adjust the seasoning with a little more salt or spice if desired.
How to Serve Black-Eyed Pea Sweet Potato Chili Recipe
Garnishes
Fresh chopped cilantro is the ideal finishing touch, offering a burst of freshness that lifts the dish. You can also add diced avocado, a dollop of vegan sour cream, or some crunchy tortilla strips for extra texture and indulgence.
Side Dishes
This chili pairs beautifully with a side of warm cornbread, crusty bread, or even a simple green salad to balance out the richness. Rice or quinoa also work wonderfully if you want to make it a more filling meal.
Creative Ways to Present
For a cozy dinner party, serve the chili in individual mini pumpkins or bread bowls to impress your guests. You could even layer it over baked sweet potatoes or use it as a topping for loaded nachos for a fun twist.
Make Ahead and Storage
Storing Leftovers
This Black-Eyed Pea Sweet Potato Chili Recipe keeps really well in the fridge for up to four days. Store it in an airtight container to maintain that hearty flavor and texture.
Freezing
It freezes beautifully, making it a perfect make-ahead meal. Portion the chili into freezer-safe containers or bags, and keep it for up to three months. When you want a quick meal, just thaw and reheat.
Reheating
Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of vegetable broth or water to loosen it up if it has thickened too much in storage.
FAQs
Can I substitute other beans for black-eyed peas?
Absolutely! While black-eyed peas add a unique flavor and creamy texture, you can swap in black beans or pinto beans if that’s what you have on hand. Each brings a slightly different taste but works wonderfully in this chili.
Is this chili spicy? Can I adjust the heat?
This recipe has a mild to medium heat level depending on whether you use the optional cayenne pepper. Feel free to add more or less spice to suit your preferences. You can also top it with cooling ingredients like avocado or vegan yogurt to tame the heat.
Can I make this recipe in a slow cooker?
Yes! After sautéing the aromatics and spices on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the sweet potatoes are tender.
Is this chili suitable for meal prep?
Definitely. It keeps well in the fridge and freezes quickly, so it’s excellent for making ahead and enjoying throughout the week. The flavors often deepen even more after sitting overnight.
What can I do to thicken the chili more?
If you want a thicker chili, mash some of the cooked sweet potatoes directly in the pot or cook it a bit longer uncovered to reduce the liquid. Adding extra tomato paste also helps to thicken the sauce.
Final Thoughts
Trust me, once you try this Black-Eyed Pea Sweet Potato Chili Recipe, it will become a cherished staple in your kitchen. It’s vibrant, nourishing, and packed with comforting flavors that satisfy both body and soul. Whether you’re feeding family, friends, or just yourself, it’s a warm bowl of goodness that brings everyone together. So go ahead, give it a try — your taste buds will thank you!
Print
Black-Eyed Pea Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This hearty Black-Eyed Pea Sweet Potato Chili is a flavorful and nutritious vegan dish perfect for a comforting meal. Packed with tender sweet potatoes, protein-rich black-eyed peas, and a blend of spices, this chili offers a warming taste of wholesome ingredients simmered to perfection.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium sweet potato, peeled and diced
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
Finishing Touches
- 1 teaspoon maple syrup (optional)
- Juice of 1/2 lime
- Chopped fresh cilantro (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent, developing a fragrant base.
- Add Aromatics and Veggies: Stir in minced garlic, chopped red bell pepper, and diced sweet potato. Cook for another 5 minutes, allowing the vegetables to soften and release their flavors.
- Incorporate Spices: Add chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to evenly coat the vegetables with the spice mixture, enhancing their flavor.
- Add Main Ingredients: Stir in the cooked black-eyed peas, diced tomatoes with their juices, vegetable broth, and tomato paste. Mix thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes or until the sweet potatoes are tender and the chili has thickened, stirring occasionally to prevent sticking.
- Finish and Adjust Seasoning: Stir in maple syrup (if using) to balance the acidity, then add lime juice for brightness. Taste and adjust seasoning as needed for perfect flavor harmony.
- Serve: Ladle the chili into bowls, garnish with chopped fresh cilantro, and serve hot for a comforting, nutrient-packed meal.
Notes
- For a thicker chili, mash some of the sweet potatoes after cooking to add more body.
- You can substitute black beans or pinto beans for black-eyed peas if preferred.
- This chili freezes well and can be stored in the freezer for up to 3 months, making it great for meal prep.
