Let me introduce you to a bowlful of cozy, bright comfort: Black-Eyed Pea Sweet Potato Chili! This recipe somehow checks every box—hearty, deeply flavorful, naturally vegan and gluten-free, and absolutely jam-packed with vibrant color and wholesome goodness. It’s become my go-to when I need a satisfying dinner that pleases both die-hard chili fans and veggie lovers alike. The union of earthy black-eyed peas, creamy sweet potatoes, smoky spices, and a zesty tomato base is pure joy in a spoonful. Whether you’re making it for a weeknight dinner or a festive gathering, this Black-Eyed Pea Sweet Potato Chili will make you feel right at home.
Ingredients You’ll Need
What I love most about this chili is its straightforward ingredient list. Each item plays a special role, from brightening the dish with pops of color to deepening the layers of flavor or adding hearty substance. Ready to see what’s going in your pot?
- Olive oil: Gives a silky foundation and helps soften the veggies for the perfect start.
- Yellow onion: Diced onion brings subtle sweetness and aromatic depth.
- Garlic: Just a few minced cloves infuse the chili with irresistible savoriness.
- Sweet potato: The diced sweet potato becomes tender and creamy, balancing the chili with natural sweetness.
- Red bell pepper: Adds a beautiful burst of color and crunch.
- Green bell pepper: Another pop of color and a mild, earthy bite.
- Ground cumin: This spice anchors the chili with warm, earthy undertones.
- Chili powder: A classic in any chili—provides heat and bold flavor.
- Smoked paprika: Infuses smokiness that deepens every spoonful.
- Cayenne pepper (optional): For a little kick of gentle heat—add to your taste!
- Salt: Essential for rounding out and lifting all the flavors.
- Black pepper: A dash of this basic adds a zippy finish.
- Canned diced tomatoes: These give texture and a bright, fresh flavor.
- Canned crushed tomatoes: For richness and a thick, hearty base.
- Black-eyed peas: The star ingredient—earthy and mild, a lovely textural contrast to the sweet potatoes.
- Vegetable broth: Lends body and brings everything together; add more for a thinner consistency.
- Black beans: Another hit of plant-based protein and creaminess.
- Tomato paste: Intensifies that rich tomato flavor and thickens the chili.
- Lime juice: A zesty finish that brightens every ingredient in the pot.
- Chopped cilantro (garnish): Brings herby freshness and a pop of green to finish.
How to Make Black-Eyed Pea Sweet Potato Chili
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot set over medium heat. Once shimmering, add your diced onion and let it cook for about five minutes, stirring occasionally, until it becomes tender and translucent. This is where the magic begins: gently sweating the onions helps create the beautiful base you expect from a pot of hearty Black-Eyed Pea Sweet Potato Chili.
Step 2: Add Sweet Potatoes and Peppers
Stir in the minced garlic, diced sweet potato, and both bell peppers. Sauté everything together for another five minutes, letting the vegetables soften and the garlic turn impossibly fragrant. This step starts layering the flavors, making sure every bite features that signature sweet and savory combination.
Step 3: Season with Spices
Sprinkle in the cumin, chili powder, smoked paprika, cayenne (if it’s your thing), salt, and black pepper. Give everything a big, thorough stir so the spices coat the vegetables. The kitchen will smell incredible now—a preview of just how good your Black-Eyed Pea Sweet Potato Chili will taste!
Step 4: Add Tomatoes, Beans, and Broth
Pour in the diced tomatoes, crushed tomatoes, black-eyed peas, black beans, and vegetable broth. Add the tomato paste as well. Stir until all the ingredients are evenly distributed and the tomato paste has dissolved. This is where your chili starts really looking like a chili!
Step 5: Simmer to Perfection
Bring the chili to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. You’ll know it’s ready when the sweet potatoes are silky tender and the chili has reached a beautiful, scoopable thickness. Stir every now and then, and if you want an extra-creamy chili, use the back of your spoon to mash some of the sweet potatoes right in the pot.
Step 6: Add a Tangy Finish
Just before serving, squeeze in the juice of one lime and stir it through. That burst of brightness wakes up every flavor and brings out the very best in your Black-Eyed Pea Sweet Potato Chili. Ladle into bowls, top with cilantro, and enjoy!
How to Serve Black-Eyed Pea Sweet Potato Chili
Garnishes
The finishing touch on this Black-Eyed Pea Sweet Potato Chili is whatever garnish brings you joy! A generous handful of chopped fresh cilantro adds color and brightness. For extra richness, swirl in a spoonful of dairy-free yogurt, a few slices of avocado, or even a sprinkle of vegan cheese. If you love a little crunch, add crushed tortilla chips or toasted pepitas.
Side Dishes
Pair your chili with a side that complements its bold flavors and hearty texture. Warm cornbread (gluten-free if you prefer), simple white or brown rice, or even a green salad drizzled with a zippy vinaigrette all make excellent partners. They’ll round out your meal while making sure every last drop of chili gets scooped up!
Creative Ways to Present
This isn’t just a bowl-and-spoon kind of chili—get creative! Serve your Black-Eyed Pea Sweet Potato Chili in roasted acorn squash halves for a stunning fall presentation, or top a baked potato with a hefty ladleful and your favorite toppings. For a fun party twist, set up a chili bar with various toppings, letting everyone build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover Black-Eyed Pea Sweet Potato Chili stores beautifully. Spoon cooled chili into airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day!
Freezing
This chili is freezer-friendly—perfect for dream-ahead meal prep. Once cooled, portion into freezer-safe containers, leaving a little space at the top for expansion. It will keep for up to 3 months. When you need a quick, nourishing meal, just pull a container from the freezer and you’re practically done.
Reheating
To reheat, simply pour your chili into a saucepan and warm it over medium heat, stirring gently until hot throughout. If you’re reheating from frozen, thaw overnight in the fridge or use your microwave’s defrost setting before warming. If the chili seems too thick, stir in a splash of broth or water to loosen it back up.
FAQs
Can I use dried black-eyed peas instead of canned?
Absolutely! Just be sure to cook them ahead of time until they are tender. You’ll need about 1 1/2 cups cooked black-eyed peas, which is roughly equivalent to one 15-ounce can drained and rinsed. If using dried beans, soak overnight and simmer in water until soft before adding them to your Black-Eyed Pea Sweet Potato Chili.
Is this chili spicy?
The base recipe is pretty mild, but you can dial up the heat with cayenne pepper or an extra pinch of chili powder. On the flip side, you can leave out the cayenne entirely if you or your family prefer a gentle spice level. The sweet potato does a fantastic job of balancing out any heat!
Can I make this in a slow cooker?
Yes, your slow cooker can absolutely handle Black-Eyed Pea Sweet Potato Chili! Simply sauté the onions and garlic as directed, then add all ingredients to your slow cooker. Cook on low for 6 to 8 hours, or high for 3 to 4 hours, until the sweet potatoes are wonderfully tender.
What are some good protein add-ins?
This recipe already boasts impressive plant-based protein thanks to the black-eyed peas and black beans. For even more heartiness, stir in a handful of cooked quinoa or lentils, or add diced tofu during the last ten minutes of simmering. You’ll keep it vegan and amp up the satiation factor!
Can I make it ahead for a party?
Absolutely, and it’s actually encouraged! The flavors of Black-Eyed Pea Sweet Potato Chili get even better as they hang out together. Make it a day ahead, store it covered in the fridge, then gently reheat before your guests arrive and serve with all your favorite chili bar fixings.
Final Thoughts
If you’re looking for a crowd-pleasing, colorful, and downright heartwarming dish, Black-Eyed Pea Sweet Potato Chili is exactly what you need in your life. Give it a try the next time you crave something both comforting and nourishing — you’ll fall in love with each bold bite!
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
Description
This Black-Eyed Pea Sweet Potato Chili is a hearty and flavorful vegan dish perfect for a cozy night in. Packed with nutritious ingredients like sweet potatoes, bell peppers, and black beans, it’s a satisfying meal that’s easy to make and full of delicious Southwestern flavors.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 1/2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 1 1/2 cups vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon tomato paste
- juice of 1 lime
- chopped cilantro for garnish
Instructions
- Prepare the Vegetable Base: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, sweet potato, and bell peppers, and cook for 5 minutes.
- Add Spices and Remaining Ingredients: Add cumin, chili powder, smoked paprika, cayenne, salt, and black pepper. Pour in diced tomatoes, crushed tomatoes, black-eyed peas, black beans, and vegetable broth. Stir in tomato paste.
- Cook the Chili: Bring to a boil, then simmer for 25–30 minutes until sweet potatoes are tender and chili thickens. Stir in lime juice.
- Serve: Garnish with cilantro before serving.
Notes
- For a creamier chili, mash some of the sweet potatoes during cooking.
- You can use canned or freshly cooked black-eyed peas.
- Add more broth for a soupier consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 610mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
