“Meaty” black eyed peas lend such a wonderful flavor and texture to vegetarian chili recipes, such as my classic vegan and vegetarian Black Eyed Peas Sweet Potato Chili (it’s also gluten free). Golden, sweet potatoes offer a rich boost of color, nutrition, and taste, as well. This recipe includes no added salts, sugars, or oils (SOS free), making it ideal for your whole foods plant-based cooking style. Cook up a pot of this chili with black eyed peas and serve it with crispy cornbread, as a topper for baked potatoes, or a partner with a crisp green salad to make it a meal. You can even make a hearty vegan tostada bowl using this sweet potato chili recipe as the base. This yummy, nutritious recipe is perfect as a slow cooker sweet potato chili. Just toss in all of the ingredients, push the button, and you’ll have a delicious, fragrant plant-powered meal waiting for you at the end of the day! Or turn to this recipe for the ideal Instant Pot chili, too—no soaking required. Just add all of the ingredients to your Instant Pot and cook on the bean setting. And the leftovers are even better the next day, as the flavors meld together.
Black eyed peas are considered lucky for the new year. However, you can turn to them all year long for their health benefits, which include a rich dose of protein, fiber, vitamins, and minerals. Not to mention they are easy on the pocket book. Learn more about the nutrition benefits, cooking tips, and recipes for black eyed peas here.
Description
“Meaty” black eyed peas, earthy sweet potatoes, and vibrant spices lend a wonderful flavor to this vegetarian and vegan Black Eyed Peas Sweet Potato Chili Recipe, which is also gluten free and SOS free.
- Place black eyed peas in a large pot and cover with water. Soak overnight (or about 8 hours). Drain off water.
- Add 4 cups fresh water to pot, along with vegetable broth, sweet potatoes, garlic, onion, celery, and bell pepper, and stir well. Cover with lid and cook over medium heat for 45 minutes, stirring occasionally.
- Add molasses, vinegar, soy sauce, tomatoes, turmeric, chili powder, cayenne pepper and stir well. Cover with lid and cook on medium for 45 minutes, until tender.
- Garnish with fresh cilantro and serve.
- Makes 5 servings (about 1 1/2 cups each)
Notes
Instant Pot Directions: For Steps 1-3, place all ingredients (except cilantro) in an Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro.
Slow Cooker Directions: Follow step1. Follow steps 2-4 by placing all ingredients (except cilantro) in a Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Sugar: 9 g
- Sodium: 423 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 12 g
For other plant-based chili recipes, check out:
For other black eyed peas recipes, check out the following:
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