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
Scale
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.
