Description
This hearty Black-Eyed Pea Sweet Potato Chili is a comforting, flavorful vegan chili packed with tender black-eyed peas, sweet potatoes, and a medley of vegetables simmered in a spiced tomato broth. Perfect for a cozy meal, it combines savory and slightly sweet notes with warming spices, making it a nutritious and satisfying dish that’s easy to prepare on the stovetop.
Ingredients
Scale
Legumes and Vegetables
- 8 ounces uncooked black-eyed peas
- 2 small sweet potatoes, peeled and diced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- ½ cup fresh cilantro, chopped
Liquids and Broth
- 4 cups water
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes (with liquid)
Seasonings and Condiments
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- ½ teaspoon turmeric
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
Instructions
- Soak the Peas: Place the black-eyed peas in a large pot and cover them with water. Let them soak overnight for about 8 hours to soften. After soaking, drain the peas and set them aside.
- Cook the Base: In the same pot, add 4 cups of fresh water, 2 cups of vegetable broth, diced sweet potatoes, minced garlic, diced onion, diced celery, and diced bell pepper. Stir everything together, cover the pot, and cook over medium heat for 45 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Add Seasonings: Once the base ingredients are tender, stir in molasses, apple cider vinegar, soy sauce, the canned diced tomatoes with their liquid, turmeric, chili powder, and cayenne pepper. Cover the pot again and continue to simmer on medium-low heat for another 45 minutes until all ingredients are fully cooked and flavors are well combined.
- Serve: Remove the pot from heat, garnish the chili with fresh chopped cilantro, and serve hot. This chili pairs well with rice or crusty bread for a complete meal.
Notes
- Soaking the black-eyed peas overnight helps reduce cooking time and improves digestibility.
- You can adjust the cayenne pepper based on your preferred spice level.
- This chili can be refrigerated for up to 4 days or frozen for longer storage.
- Using vegetable broth adds extra depth of flavor but can be substituted with water if necessary.
- For a thicker chili, mash some of the sweet potatoes into the broth towards the end of cooking.
