Prepare to fall in love with a vibrant, soul-warming bowl of Black-Eyed Pea Sweet Potato Chili! This hearty, vegan chili turns humble kitchen staples into a medley of flavors and colors that are as nutritious as they are comforting. With sweet potatoes, colorful peppers, and black-eyed peas swimming in a spiced tomato broth, this dish is a guaranteed crowd-pleaser that manages to satisfy deep cravings for coziness and bold flavor all at once. Whether you’re feeding a hungry family or meal prepping for the week, Black-Eyed Pea Sweet Potato Chili is destined to earn a permanent spot in your recipe rotation.

Black-Eyed Pea Sweet Potato Chili Recipe - Recipe Image

Ingredients You’ll Need

One of the true joys of making Black-Eyed Pea Sweet Potato Chili is the way simple, everyday ingredients unite to create something deliciously magical. Each item on this list doesn’t just bring flavor, but adds its own unique texture, color, or heartiness to the final dish.

Olive oil: Adds a luscious base and helps soften the vegetables for a richer flavor.
Onion: Lays the foundation with sweet, savory notes that round out the chili.
Garlic: Infuses every bite with irresistible aromatic depth.
Red bell pepper: Contributes a pop of color and gentle sweetness.
Green bell pepper: Brings a faint bitterness to balance the chili’s natural sweetness.
Sweet potatoes: Offer creamy bite-sized morsels and natural sweetness to mellow the spices.
Black-eyed peas: Provide hearty, plant-based protein and a charming earthy note.
Diced tomatoes with juice: Bring tanginess and body to the chili base.
Vegetable broth: Helps bring the stew together while keeping every spoonful light.
Tomato paste: Intensifies both flavor and color for a deep, comforting sauce.
Chili powder: Packs heat and essential chili flavor in one convenient scoop.
Ground cumin: Adds smoky, earthy undertones indicative of a classic chili.
Smoked paprika: Provides a subtle smokiness without overpowering other flavors.
Ground cinnamon: Surprising yet essential, it lends a linger of warmth in each bite.
Salt: Brings all the ingredients together and polishes the flavors.
Black pepper: Adds everyday peppery sharpness for balance.
Cayenne pepper (optional): For those who love a little extra kick.
Fresh cilantro: A lively, fresh finishing flourish when serving.

How to Make Black-Eyed Pea Sweet Potato Chili

Step 1: Sauté the Aromatics

Start by warming up the olive oil in a large pot over medium heat. Once shimmering, add your diced onion and let it cook for around 5 minutes until it’s soft and fragrant. This essential step lays the foundation for all the amazing flavors your Black-Eyed Pea Sweet Potato Chili is about to unleash.

Step 2: Add Peppers & Garlic

Next, toss in the minced garlic along with both the red and green bell peppers. Sauté them for another 3 minutes, stirring as you go. This not only softens the veggies but also coaxes out their natural sweetness, building flavor from the ground up.

Step 3: Sweet Potato Time

Add your peeled and diced sweet potatoes to the party. Let them cook for about 5 minutes, stirring occasionally. The sweet potatoes need a head start so they turn buttery-soft and soak up all that savoriness, making your chili the cozy comfort food you crave.

Step 4: The Main Event

Pour in the black-eyed peas, diced tomatoes (with all their juices), vegetable broth, and tomato paste. Stir in your chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne if you’re feeling bold. This is where Black-Eyed Pea Sweet Potato Chili becomes a masterpiece, as every ingredient merges into a thick and robust stew.

Step 5: Simmer & Finish

Bring your pot to a boil, then reduce the heat to low. Let it gently simmer for 30 to 35 minutes, stirring every so often to prevent sticking. By the end, your sweet potatoes should be perfectly tender and the chili deliciously thick. Taste it, adjust the seasonings if needed, and get ready for the big finish!

How to Serve Black-Eyed Pea Sweet Potato Chili

Garnishes

Nothing completes a bowl of Black-Eyed Pea Sweet Potato Chili quite like a sprinkle of fresh cilantro. For extra flair, add a dollop of dairy-free sour cream, a squeeze of lime, or some sliced avocado—these toppings bring color and a cool contrast to the warm spices.

Side Dishes

This chili shines alongside classics like cornbread, steamed rice, or a pile of crunchy tortilla chips. Each side helps soak up that rich, tomatoey broth while adding a layer of comforting texture to every spoonful.

Creative Ways to Present

Pour your Black-Eyed Pea Sweet Potato Chili into bread bowls for a wow-factor presentation, or serve it in wide, shallow dishes topped with a rainbow of vegetables. For gatherings, offer a chili bar with toppings like sliced jalapeños, pickled onions, or grated cheese (vegan or regular) so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

You’ll be thrilled with how well Black-Eyed Pea Sweet Potato Chili keeps its flavor and texture, even after a day or two in the fridge. Simply transfer leftovers to airtight containers and refrigerate for up to 5 days—the flavors deepen and mellow, making each bowl better than the last.

Freezing

If you love planning ahead, this chili is a freezer’s best friend. Let it cool completely, portion into freezer-safe containers or zip bags, and freeze for up to three months. Thaw overnight in the fridge before reheating for the ultimate quick and nourishing meal.

Reheating

Reheating is a breeze! Warm your chili on the stovetop over low-medium heat, stirring occasionally until heated through. If using the microwave, cover loosely and heat in one-minute increments, stirring between each, until piping hot.

FAQs

Is Black-Eyed Pea Sweet Potato Chili spicy?

The base recipe is more flavorful than spicy, thanks to chili powder and smoked paprika, but adding cayenne pepper gives it a gentle heat. Feel free to adjust the cayenne or omit it entirely to suit your spice tolerance.

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

Absolutely! If you prefer dried black-eyed peas, simply soak them overnight and cook separately until tender, then add them to the chili as you would canned. Be aware you’ll need to adjust your cooking time a bit, but the earthy flavor is worth the extra step.

What substitutions work well for the vegetables?

This chili is very forgiving. You can swap in carrots or butternut squash for sweet potatoes, or use whatever color bell peppers are on hand. Zucchini and corn also make wonderful, colorful additions without changing the soul of the dish.

How can I add more protein?

While this chili is naturally rich in plant protein, you can boost it by stirring in cooked ground turkey, chicken, or even extra beans like kidney or pinto. Be sure to adjust the seasonings as needed to keep the flavors balanced.

Is Black-Eyed Pea Sweet Potato Chili good for meal prep?

It’s fantastic for meal prep! The chili holds up beautifully in the fridge, only improving with time as the flavors meld together. Portion it out into containers for quick lunches or dinners all week long.

Final Thoughts

Once you’ve tasted how good Black-Eyed Pea Sweet Potato Chili can be—wholesome, flavorful, and endlessly comforting—you’ll want to whip up a batch any time you crave a hearty meal. Give it a try, share it with your favorite people, and watch this chili become your go-to for easy, healthy eating at home!

Black-Eyed Pea Sweet Potato Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

Warm up with a bowl of hearty and flavorful Black-Eyed Pea Sweet Potato Chili. This vegan and gluten-free dish is loaded with nutritious ingredients and warming spices, making it the perfect comfort food for chilly days.

Ingredients

Scale

Vegetable Chili:

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 medium sweet potatoes, peeled and diced
2 cans (15 oz each) black-eyed peas, drained and rinsed
1 can (28 oz) diced tomatoes with juice
2 cups vegetable broth
2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)

Garnish:

Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Vegetables: Heat olive oil in a large pot, sauté onion until softened. Add garlic, bell peppers, sweet potatoes, and cook.
Add Remaining Ingredients: Stir in black-eyed peas, diced tomatoes, broth, tomato paste, and seasonings. Simmer until sweet potatoes are tender.
Adjust Seasoning: Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro.