If you are looking for a hearty, comforting dish that bursts with flavor and warmth, this Black-Eyed Pea Sweet Potato Chili Recipe is exactly what you need. It perfectly balances the earthiness of black-eyed peas with the natural sweetness of tender sweet potatoes, all brought to life with a vibrant blend of spices and savory seasonings. Whether you’re cooking for a cozy family dinner or meal-prepping for the week ahead, this chili not only nourishes your body but also delights your taste buds with every spoonful.
Ingredients You’ll Need
This recipe keeps things simple yet impactful, combining staples that work harmoniously to create a rich, textured chili. Each ingredient plays a key role in enhancing the flavor, body, and color to make this dish truly unforgettable.
- 8 ounces uncooked black-eyed peas: These legumes add creamy texture and a subtle, nutty flavor that’s the foundation of the chili.
- 4 cups water: Essential for cooking the peas and blending everything smoothly without overpowering the flavors.
- 2 cups vegetable broth: Adds depth and savory richness to the chili’s base.
- 2 small sweet potatoes, peeled and diced: Bring natural sweetness and vibrant orange color, creating a perfect balance with the spices.
- 2 cloves garlic, minced: Infuses aromatic warmth that elevates every bite.
- 1 yellow onion, diced: Adds a subtle sweetness and body to the chili’s flavor profile.
- 3 stalks celery, diced: Provides freshness and a slight crunch for texture contrast.
- 1 medium bell pepper, diced: Contributes sweetness with a touch of brightness and color.
- 1 tablespoon molasses: Deepens sweetness and complexity, creating a rich undertone.
- 1 tablespoon apple cider vinegar: Offers a hint of acidity that balances richness and lifts flavors.
- 1 tablespoon soy sauce: Adds umami intensity without overpowering other ingredients.
- 1 can (14.5 ounces) diced tomatoes (with liquid): Brings juiciness, acidity, and texture, rounding out the chili perfectly.
- ½ teaspoon turmeric: Provides earthiness and a beautiful golden hue.
- 1 tablespoon chili powder: Delivers warmth and spice that’s never overwhelming.
- ¼ teaspoon cayenne pepper: Offers a gentle kick to brighten the overall flavor.
- ½ cup fresh cilantro, chopped: Used as a finishing touch to add a burst of freshness.
How to Make Black-Eyed Pea Sweet Potato Chili Recipe
Step 1: Soak the Peas
Start by soaking your black-eyed peas overnight in plenty of water. This step softens the peas, reducing cooking time and helping your chili achieve that perfect tender texture without any grit. Don’t forget to drain them well before you start cooking to avoid any unwanted bitterness.
Step 2: Cook the Base
In a large pot, combine your soaked peas with fresh water, vegetable broth, diced sweet potatoes, garlic, onion, celery, and bell pepper. Cover and let it simmer over medium heat for about 45 minutes. Stir occasionally to ensure everything cooks evenly and to help all those flavors blend wonderfully together. This step creates the heart and soul of your chili.
Step 3: Add Seasonings
Now it’s time to give your chili that unforgettable flavor kick. Stir in molasses, apple cider vinegar, soy sauce, and the entire can of diced tomatoes including their liquid. To finish, add turmeric, chili powder, and cayenne pepper for warmth and color. Cover and simmer for another 45 minutes until the sweet potatoes are soft and the peas are perfectly tender. This slow melding of ingredients is what makes this Black-Eyed Pea Sweet Potato Chili Recipe so special.
Step 4: Serve
Your chili is ready when everything is tender, and the flavors have melded into a deliciously satisfying stew. Ladle it into bowls, garnish generously with fresh chopped cilantro, and prepare to enjoy a bowlful of pure comfort and delight.
How to Serve Black-Eyed Pea Sweet Potato Chili Recipe
Garnishes
Fresh cilantro is the classic, vibrant finishing touch for this chili, adding brightness and a pop of color. You can also try a dollop of sour cream or vegan yogurt for creaminess, a sprinkle of shredded cheese if you like, or some crunchy tortilla strips for an irresistible texture contrast.
Side Dishes
This chili pairs beautifully with simple, warm cornbread or fluffy rice to soak up every last drop of the hearty sauce. A crisp green salad with a zesty vinaigrette can also complement the richness and add balance to your meal.
Creative Ways to Present
Impress friends by serving the chili in rustic bread bowls or topping it with avocado slices and a squeeze of fresh lime. For a fun twist, make chili-stuffed baked sweet potatoes for an extra layer of sweet and savory goodness that highlights the star ingredients in this Black-Eyed Pea Sweet Potato Chili Recipe.
Make Ahead and Storage
Storing Leftovers
This chili tastes even better the next day, making it perfect for leftovers. Store it in an airtight container in the refrigerator for up to four days. The flavors continue to blend and deepen, making your meal prep all the more rewarding.
Freezing
If you want a longer-lasting option, this chili freezes beautifully. Portion it out into freezer-safe containers and keep for up to three months. Just be sure to leave a little space at the top of each container to allow for expansion as it freezes.
Reheating
For reheating, gently warm the chili on the stovetop over medium heat, stirring occasionally. If it seems thick, add a splash of water or broth to loosen it up. Microwaving is fine too—just cover and heat in short intervals, stirring in between to ensure even warmth throughout your bowl.
FAQs
Can I use canned black-eyed peas instead of dried?
Absolutely! Using canned black-eyed peas can save you time since you can skip the soaking and initial cooking. Just rinse them well and add them during the seasoning step to warm through without overcooking.
Is this chili vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free as long as you use gluten-free vegetable broth and soy sauce. It’s a great hearty meal option for many dietary preferences.
Can I adjust the spiciness of this chili?
Definitely. The cayenne pepper is easy to reduce or omit if you prefer a milder chili. You can also increase chili powder or add fresh jalapeños if you want more heat.
What’s the best way to soak black-eyed peas quickly?
If you’re short on time, use the quick soak method: boil the peas for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and proceed with the recipe.
Can I substitute other vegetables for sweet potatoes?
While sweet potatoes add a lovely natural sweetness and creaminess, you can swap in butternut squash or pumpkin for a similar effect. Just adjust cooking times slightly to ensure tenderness.
Final Thoughts
This Black-Eyed Pea Sweet Potato Chili Recipe has quickly become one of my absolute favorites to make when I want something soul-warming, wholesome, and packed with flavor. It’s perfect for chilling evenings or whenever you crave a satisfying bowl that feels like a hug in food form. I hope you enjoy making and sharing this delicious chili as much as I do!
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Black-Eyed Pea Sweet Potato Chili Recipe
- Prep Time: 15 minutes (plus 8 hours soaking time)
- Cook Time: 1 hour 30 minutes
- Total Time: 9 hours 45 minutes (including soaking)
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty Black-Eyed Pea Sweet Potato Chili is a comforting and nutritious vegan dish perfect for chilly days. Packed with tender black-eyed peas, sweet potatoes, and a medley of vegetables, it features a rich blend of spices and bold flavors like molasses and apple cider vinegar. Slow-simmered to develop depth and warmth, this chili is both filling and flavorful, making it a perfect meal for family dinners or meal prep.
Ingredients
Legumes and Broth
- 8 ounces uncooked black-eyed peas
- 4 cups water
- 2 cups vegetable broth
Vegetables
- 2 small sweet potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 medium bell pepper, diced
Seasonings and Flavorings
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 can (14.5 ounces) diced tomatoes (with liquid)
- ½ teaspoon turmeric
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- ½ cup fresh cilantro, chopped
Instructions
- Soak the Peas: Place the black-eyed peas in a large pot and cover them with water. Allow them to soak overnight, approximately 8 hours, to soften and reduce cooking time. After soaking, drain and rinse the peas thoroughly.
- Cook the Base: In the same pot, add 4 cups of fresh water, the vegetable broth, diced sweet potatoes, minced garlic, diced onion, celery, and bell pepper. Stir everything together and bring to a gentle simmer over medium heat. Cover the pot and let it cook for 45 minutes, stirring occasionally to prevent sticking.
- Add Seasonings: Incorporate the molasses, apple cider vinegar, soy sauce, diced tomatoes with their juice, turmeric, chili powder, and cayenne pepper into the pot. Stir well to combine all the flavors. Cover again and continue cooking for another 45 minutes or until all the ingredients, especially the black-eyed peas and sweet potatoes, are tender and flavorful.
- Serve: Once cooked, ladle the chili into bowls and garnish generously with fresh chopped cilantro. Serve hot for a wholesome and warming meal.
Notes
- Soaking black-eyed peas overnight significantly reduces cooking time and improves digestibility.
- Adjust cayenne pepper according to your preferred spice level for heat.
- This chili is great for leftovers and tastes even better the next day after flavors meld.
- For added protein, consider topping with a dollop of plain yogurt or vegan sour cream.
- Use low-sodium vegetable broth and soy sauce to reduce salt content if desired.
