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
Scale
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
