(12 votes, average: 4.00 out of 5)
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Description
“Meaty” black-eyed peas, earthy sweet potatoes and vibrant spices lend a wonderful flavor to this plant-based chili.
Ingredients
Scale
- 8 ounces black-eyed peas, uncooked
- 4 cups water
- 2 cups vegetable broth
- 2 small sweet potatoes, peeled, diced
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 medium bell pepper, diced
- 1 tablespoon molasses
- 1 tablespoon apple vinegar
- 1 tablespoon soy sauce
- 1 14.5-oz can diced tomatoes, with liquid
- ½ teaspoon turmeric
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- ½ cup fresh cilantro
Instructions
- Place 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, 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 6 servings (1 cup each)
Notes
Instant Pot Directions: For Steps 2-3, place ingredients in an Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro.
Slow cooker Directions: For Steps 2-3, place ingredients 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
This was phenomenal! I substituted 2 cups butternut squash for the sweet potatoes and used 1 can of black-eyed peas instead of fresh, a little less water, simmered a total of 1 hour. The flavor and consistency were perfect! Will definitely go into our regular rotation. Thank you!!!
Yum, made this for New Years as eating black eyed peas brings good luck!
I would have made it in the instant pot, but ‘Cook according to manufacturer’s directions’ was rather vague. Used the crock pot instead .
I added some crushed red peppers to the recipe so it would have more heat.
It was very tasty, but I would have preferred it to be less liquidy. Maybe next time I’ll use slow cooker option of instant pot and then use sauté option to reduce the liquid.
I ended up with about 2 quarts after having taken out my one serving, so I think it might actually make 8 servings.
[…] Black-Eyed Pea Sweet Potato Chili from Sharon Palmer, MSFS, RDN […]
Made this with some leftover black eyed peas from New Years. Delicious! My new year resolution is to eat even more vegetables. I will try more of your recipes. Thank you!