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

Scale

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

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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.